Abstract
Black pudding, also known as blood sausages or blood pudding, is a kind of meat product made by blood, popular in Asia, Europe, and America. Twenty‐five black pudding formulations with varying fat contents of 2.5%, 5%, 10%, 15%, and 20% (w/w) and sodium contents of 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% (w/w) were manufactured. Sensory acceptance and ranking descriptive analyses as well as compositional and physicochemical analyses were conducted. Samples high in sodium (0.6–1.0%) were scored higher in juiciness, toughness, saltiness, fatness, and spiciness. These samples were the most accepted, whereas samples containing 0.2% sodium were the least accepted. Black pudding samples containing 0.6% sodium and 10% fat displayed a positive (P < 0.05) correlation to liking of flavor and overall acceptability. This meets the sodium target level set by the Food Safety Authority of Ireland and shows additionally that a fat reduction in black pudding products is more than achievable.
Highlights
In the past, food quality was correlated with safety, shelf- life, and sensory quality
The World Health Organization (WHO) have recommended a daily intake of polyunsaturated fatty acids (PUFAs) between 6% and 11% based on daily energy intake (WHO 2003) and have suggested an intake of sodium which is
A guideline for the Irish meat industry was agreed by the Food Safety Authority of Ireland (FSAI)
Summary
Food quality was correlated with safety, shelf- life, and sensory quality. Like consumer perception, is difficult to specify as it is permanently dynamic and difficult to measure It is associated with health and nutrition (Grunert et al 1996; Peri 2006). The major background cues for assessors are safety, nutrition, sustainability, and ethics (Steenkamp and Trijp 1996; Acebrón and Dopico 2000; Grunert et al 2004). All these factors make it necessary for the meat industry to completely understand these cues to satisfy and enhance consumer perceptions. A guideline for the Irish meat industry was agreed by the Food Safety Authority of Ireland (FSAI)
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