The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland.
The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland.
Meat Sci. 2015 May;103:75-82. doi: 10.1016/j.meatsci.2014.12.010. Epub 2015 Jan 12.
Twenty-five white pudding formulations were produced with varying fat contents (20%, 15%, 10%, 5%, 2.5% w/w) and varying sodium contents (1.0%, 0.8%, 0.6%, 0.4%, 0.2% w/w). Compositional analysis, cooking loss, colour and texture profile analysis were determined. Sensory acceptance testing using untrained assessors (n=25-30) was performed in duplicate on products for liking of appearance, flavour, texture, colour and overall acceptability, followed by ranking descriptive analysis using the descriptors grain quantity, fatness, spiciness, saltiness, juiciness, toughness and off-flavour. Puddings containing higher sodium levels (1.0%, 0.8%) were the most accepted, with the exception of those with the lowest fat content. Lower fat and salt puddings were tougher, less juicy, less spicy, lighter and had a more intense yellow colour (P<0.05). However, the pudding sample containing 15% fat and 0.6% sodium was highly accepted (P<0.05), thereby satisfying the sodium target (0.6%) set by the Food Safety Authority of Ireland (FSAI, 2011).
制作了 25 种不同脂肪含量（20%、15%、10%、5%、2.5%w/w）和不同钠含量（1.0%、0.8%、0.6%、0.4%、0.2%w/w）的白布丁配方。测定了成分分析、烹饪损失、颜色和质地剖面分析。使用未经训练的评估员（n=25-30）对产品的外观、风味、质地、颜色和整体可接受性进行了两次重复的感官接受性测试，然后使用描述性分析对描述符进行了排名，描述符包括谷物数量、脂肪含量、辣度、咸度、多汁度、韧性和异味。钠含量较高（1.0%、0.8%）的布丁最受欢迎，除了脂肪含量最低的布丁。脂肪和盐含量较低的布丁质地更硬、多汁性较差、辣味较轻、颜色较浅且更黄（P<0.05）。然而，脂肪含量为 15%、钠含量为 0.6%的布丁则受到高度评价（P<0.05），从而满足了爱尔兰食品安全局（FSAI，2011 年）设定的钠目标（0.6%）。
