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Elena Garicano Vilar

Project Title: Novel Clean label Strategies for the Nutritional and Sensory Optimisation of Reduced Salt and Fat Processed Meat Products

Overview: The main aim of my project is to optimise processed meat products through the reduction and/or replacement of salt and fat with edible seaweeds, which may also have potential therapeutic benefits. Inclusion of alternate aromas from edible seaweeds that enhance the perception of saltiness and fat/creaminess can potentially offset sensory disadvantages often associated with reduced or replaced salt and fat products. This project will utilise a chemometric approach combining sophisticated advanced chromatography techniques with sensory analysis to ensure that product changes due to added novel ingredients and salt and fat reduction are understood and optimized for palatability and quality. In addition, the shelf life and safety of the products stored in different pack types/conditions will be monitored using microbial, sensory and flavour chemical techniques and compared to the standard product. 

Programme Area: Food Quality & Sensory Science

Supervisors: Kieran N. Kilcawley, Maurice G. O’Sullivan and Joseph P. Kerry

Location: Teagasc, Moorepark, Fermoy, Cork

Funding Source: DAFM