Interaction of salt content and processing conditions drives the quality response in streaky rashers. (November 2018)

• Record Type: Journal Article
• Authors: Delgado-Pando, Gonzalo; Allen, Paul; Kerry, Joe P.; O'Sullivan, Maurice G.; Hamill, Ruth M.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 97(2018)
• Page Start: 632
• Page End: 639
• Publication Date: 2018-11
• Subjects: Salt reduction -- Bacon -- Response surface methodology -- Sensory -- Multiple factor analysis; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.07.052
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: 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. Highlights: Interaction of salt and processing conditions impacts quality of streaky rashers. Fatty acids are affected by processing conditions. Cooking temperature is a main factor in the sensory acceptance of rashers. RSM proved to be a useful tool for optimising reduced-salt streaky rashers.