Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings

Meat Science

Volumn 113, Issue , 2016, Pages 17-25

  Fellendorf, Susann ^a   O'Sullivan, Maurice G ^a   Kerry, Joseph P ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Assessor sensory; Black pudding; Fat; Reduction; Replacer; Salt; Texture profile analysis

Indexed keywords

AMINO ACIDS; CHLORINE COMPOUNDS; OILS AND FATS; REDUCTION; SALTS;

ASSESSOR SENSORY; BLACK PUDDING; PHYSICOCHEMICAL PROPERTY; POTASSIUM CHLORIDE; POTASSIUM PHOSPHATE; REPLACER; SENSORY QUALITIES; TEXTURE PROFILE ANALYSIS;

SENSORY ANALYSIS;

CARBOXYMETHYLCELLULOSE; CITRATE POTASSIUM; CITRATE SODIUM; CITRIC ACID; FAT; FOOD ADDITIVE; GLYCINE; PECTIN; PHOSPHATE; POTASSIUM CHLORIDE; POTASSIUM DERIVATIVE; POTASSIUM DIHYDROGEN PHOSPHATE; SODIUM CHLORIDE;

ANALYSIS; CHEMISTRY; CHONDRUS; FOOD ANALYSIS; FOOD HANDLING; HUMAN; MEAT; PROCEDURES; SEAWEED; SENSATION; TASTE;

CARBOXYMETHYLCELLULOSE SODIUM; CHONDRUS; CITRATES; FATS; FOOD ADDITIVES; FOOD ANALYSIS; FOOD HANDLING; GLYCINE; HUMANS; MEAT PRODUCTS; PECTINS; PHOSPHATES; POTASSIUM CHLORIDE; POTASSIUM CITRATE; POTASSIUM COMPOUNDS; SEAWEED; SENSATION; SODIUM CHLORIDE; TASTE;

EID: 84946944352     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.11.006     Document Type: Article

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