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Interaction of salt content and processing conditions drives the quality response in streaky rashers
- Delgado-Pando, Gonzalo, Allen, Paul, Kerry, Joe P., O'Sullivan, Maurice G., Hamill, Ruth M.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.97 pp. 632-639
- cooking quality, drying, grilling, hardness, ingredients, monounsaturated fatty acids, omega-3 fatty acids, response surface methodology, salt content, saltiness, sensory evaluation, temperature
- Response surface methodology was utilised to explore the relationship between processing conditions, including cooking temperature and drying time, and ingredients in reduced-salt streaky rasher formulations. The goal of this project was to assess the impact of reducing salt content on physicochemical and sensory properties. Salt levels above 2.44 g/100 g did not affect cooking loss. Cooking temperature (240 °C) was negatively correlated with lightness and redness, n-3 fatty acids, and sensory acceptance, and positively correlated with hardness and monounsaturated fatty acids. Salt content was highly correlated with perceived saltiness and both were identified as negative attributes by the sensory panel. Results indicate that optimised reduced-salt streaky rashers with acceptable technological and sensory performance could be achieved under the following conditions: 2 g/100 g salt, 94 min of drying and grilling at 190 °C.