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Research Call

DAFM Reference

Lead(Collaborating)Institution

DAFM Award

DAFM National Call 2015 15F610 UCC (Teagasc) €871,796

Project Title:

Novel Clean label Strategies for the Nutritional and Sensory Optimisation of Reduced Salt and Fat Processed Meat Products (NATRIOPT)

Project Coordinator:

Dr Maurice O' Sullivan

Project Abstract

NATRIOPT optimises processed meats through the reduction and or replacement of salt and fat using novel ingredients as replacers (eg. edible seaweeds). Potential therapeutic benefits of seaweed consumption have been reported in the management of body weight, obesity and cardiovascular diseases thus offsetting negative effects of salt and fat. There is also considerable evidence that heterogeneity of distribution of salt content (eg, two batters with different salt contents unevenly mixed or encapsulation) in processed products enhances sensory perception of salt flavour intensity. Additionally inclusions of aromas that suggest saltiness and fat/creaminess can offset the sensory disadvantages of salt- and fat-reduced products and is termed Odour-induced saltiness enhancement (OISE). These will be explored along with the effects of matrix changes on flavour chemistry systems utilising advanced GC (Gas Chromatography) techniques. Salt and fat reduction has a major impact on flavour perception due to changes in the ratios of polar and non-polar flavour molecules. To date this has not been comprehensively undertaken and adds a unique dimension to the proposed project. This data, captured from state of the art GC techniques as well as sensory and consumer data will be mined using chemometrics. Thus this deep understanding of the inherent flavour chemistry systems involved in salt and fat reduction/replacement combined with affective (hedonic) sensory data will allow for the development of optimised products from both a nutritional and sensory perspective. To date UCC and AFRC have obtained very extensive experience in nutritionally optimising processed meats (PROSSLOW, MEATMATRIX) and are uniquely aligned in progressing the state of the art in this field. This is very timely considering recent negative scientific reports and media attention concerning processed meats. By building on existing knowledge and utilising novel natural replacers, products which are more appealing to consumers can be developed.

Final Report:

Not available yet.