Impact of ingredient replacers on the physicochemical properties and sensory quality of reduced salt and fat black puddings

• Impact of 11 different salt and fat replacer combinations in black puddings
• Two samples with 5% fat and 0.6% sodium containing replacers were accepted.
• Furthermore, accepting samples (10% fat, 0.4% sodium) containing waxy maize starch
• Meeting sodium target (0.6%) set by the Food Safety Authority of Ireland
• Additionally, achieving a significant reduction in fat level

Twenty-two black puddings possessing different fat (10%, 5%) and sodium (0.6%, 0.4%) levels were used as base formulations for 11 different salt and fat replacers. Compositional, physicochemical and sensory analyses were conducted. Black pudding samples with 5% fat and 0.6% sodium containing potassium chloride (KCl), potassium chloride and glycine mixture (KClG), and seaweed, respectively, and 10% fat and 0.4% sodium containing carrageen were rated higher (P < 0.05) for spiciness and saltiness. Samples with 10% fat and 0.4% sodium containing KClG were rated positively (P < 0.05) to fatness. Samples with 5% fat and 0.6% sodium containing pectin and a combination of potassium citrate, potassium phosphate and potassium chloride (KCPCl), as well as samples containing 10% fat and 0.4% sodium with waxy maize starch (WMS) were liked (P < 0.05) for flavor and overall acceptance. The Food Safety Authority of Ireland (FSAI) recommends a sodium target level of 0.6% and an even lower sodium level (0.4%) was achieved.