UCC Library and UCC researchers have made this item openly available. Please let us know how this has helped you. Thanks! Title Development of consumer accepted low salt and low fat traditional Irish processed meats Author(s) Fellendorf, Susann Publication date 2016 Original citation Fellendorf, S. 2016. Development of consumer accepted low salt and low fat traditional Irish processed meats. PhD Thesis, University College Cork. Type of publication Doctoral thesis Rights © 2016, Susann Fellendorf. http://creativecommons.org/licenses/by-nc-nd/3.0/ Embargo information No embargo required Item downloaded http://hdl.handle.net/10468/3843 from Downloaded on 2021-09-27T02:44:30Z Ollscoil na hEireann National University of Ireland Coláiste na hOllscoile, Corcaigh School of Food and Nutritional Sciences Development of consumer accepted low salt and low fat traditional Irish processed meats Thesis presented by Susann Fellendorf State-certified Diplom Food Chemist Under the supervision of Prof. Dr. Joseph Kerry Dr. Maurice O’Sullivan To obtain the degree of Doctor of Philosophy – PhD in Food Science and Technology Head of School Prof. Yrjo Roos 2016 Table of Contents Table of Contents ................................................................................................. i Acknowledgements ............................................................................................ vii Declaration ...........................................................................................................x Abbreviations ...................................................................................................... xi Abstract ............................................................................................................... 1 Work flow ........................................................................................................... 3 Publications and presentations ............................................................................ 4 Chapter 1 Introduction ....................................................................................... 6 Chapter 2 Literature review.............................................................................. 13 2.1 Constitution of meat .............................................................................................. 14 2.1.1 Morphology and chemical composition ........................................................ 14 2.1.2 Changes of pH ................................................................................................ 15 2.2 Processed meat ...................................................................................................... 15 2.2.1 Emulsified sausages ....................................................................................... 15 2.2.1.1 Meat emulsion ........................................................................................... 15 2.2.1.2 Manufacturing of emulsified sausages ...................................................... 16 2.2.2 Cured meat products ..................................................................................... 18 2.2.2.1 Process of curing ........................................................................................ 18 2.2.2.2 Curing techniques ...................................................................................... 20 2.3 Traditional Irish meat products .............................................................................. 22 2.3.1 Black and white pudding ................................................................................ 22 2.3.2 Bacon .............................................................................................................. 22 2.3.3 Corned beef .................................................................................................... 23 2.4 Reducing salt content in processed meat products ............................................... 23 2.4.1 The role of salt in processed meat products .................................................. 23 2.4.2 Health concerns lead from a diet rich in salt ................................................. 24 2.4.3 Strategies to reduce the salt content in processed meat products ............... 26 2.5 Reducing saturated fat content in processed meat products ............................... 28 2.5.1 The role of animal fat in processed meat products ....................................... 28 2.5.2 Health concerns lead from a diet rich in saturated fat .................................. 29 Page i 2.5.3 Strategies to reduce the saturated fat content in processed meat products 29 2.6 Consumer trends within the food sector ............................................................... 32 2.7 Outlook of the global meat market situation for 2014 -2023 ............................... 33 Chapter 3 Consumer attitudes on salt- and fat-reduced foods in Ireland ........... 44 3.1 Introduction ........................................................................................................... 46 3.2 Methods ................................................................................................................. 49 3.2.1 Participants and procedure ............................................................................ 49 3.2.2 Questionnaire ................................................................................................ 50 3.2.2.1 Socio-demographic-based survey questions ............................................. 50 3.2.2.2 Financial-based survey questions .............................................................. 50 3.2.2.3 Consumption-based survey questions ....................................................... 50 3.2.2.4 Knowledge and belief-based survey questions.......................................... 51 3.2.3 Data analyses ................................................................................................. 51 3.3 Results .................................................................................................................... 52 3.3.1 Demographic - results .................................................................................... 52 3.3.2 Financial situation - results ............................................................................ 52 3.3.3 Consumption characteristics - results ............................................................ 53 3.3.4 Knowledge and beliefs – results .................................................................... 54 3.4 Discussion ............................................................................................................... 54 3.5 Conclusion .............................................................................................................. 61 3.6 Tables and Figures.................................................................................................. 63 Chapter 4 Impact of varying salt and fat levels on the physicochemical properties and sensory quality of white pudding ................................................................ 71 4.1 Introduction ........................................................................................................... 73 4.2 Materials and Methods .......................................................................................... 74 4.2.1 Sample preparation ....................................................................................... 74 4.2.2 Reheating procedure ..................................................................................... 75 4.2.3 Sensory evaluation ......................................................................................... 75 4.2.4 Fat and moisture analysis .............................................................................. 76 4.2.5 Protein analysis .............................................................................................. 76 4.2.6 Ash analysis .................................................................................................... 76 4.2.7 Salt analysis .................................................................................................... 76 Page ii 4.2.8 Cooking loss analysis ...................................................................................... 77 4.2.9 Colour analysis ............................................................................................... 77 4.2.10 Texture analysis.............................................................................................. 77 4.2.11 Data analysis .................................................................................................. 78 4.3 Results and discussion ........................................................................................... 78 4.3.1 Sensory evaluation ......................................................................................... 78 4.3.2 Characterization of white pudding samples .................................................. 82 4.4 Conclusion .............................................................................................................. 83 4.5 Tables and Figures.................................................................................................. 85 Chapter 5 Effect of using ingredient replacers on the physicochemical properties and sensory quality of low salt and low fat white puddings ................................ 93 5.1 Introduction ........................................................................................................... 95 5.2 Materials and Methods