| Grant number: | 16/15012-2 |
| Support type: | Regular Research Grants |
| Duration: | November 01, 2016 - March 31, 2019 |
| Field of knowledge: | Agronomical Sciences - Veterinary Medicine - Products of Animal Origin Inspection |
| Principal Investigator: | Carmen Josefina Contreras Castillo |
| Grantee: | Carmen Josefina Contreras Castillo |
| Home Institution: | Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil |
Abstract
Bacon is a cured and smoked pork meat product. Smoking occurs by direct burn of wood or by aspersion of liquid smoke. The use of liquid smoke, however, demands the term "smoked flavor," unattractive to consumers. Environmentally correct, burning of wood requires the use of reforested woods, preserving the national native flora. Each wood differs in its composition of cellulose, pentosan and lignin. The project will employ six species (Eucalyptus, Bracatinga, Bamboo, Acacia, Black Wattle and Teak), whose differences in composition may provoke variation on compounds of smoke, as phenols, carbonyls, organic acids and aldehydes. These compounds contribute positively in bacon, providing flavor, color and desirable odor, inhibiting lipid oxidation and decreasing development of microorganisms, which improves the chemical quality and increases the shelf life. Inhibition of oxidation can be assessed by measuring the primary (peroxide value) and secondary oxidation (TBARS) in the product. However, undesirable compounds can be produced, such as polycyclic aromatic hydrocarbons (PAHs), which are formed by lignin degradation. Different compositions of the woods can produce products with varying degrees of acceptance by the consumer. Interaction among smoke and meat compounds generates other substances, which are perceived by consumption by the release of volatile organic compounds. Smoked products may be discriminated by consumers in relation to the attributes that they consider as desirable or ideal. Acceptance, discrimination and characterization of the products can be studied by new sensory methodologies, such as check-all-that-apply (CATA), projective mapping and sorting, as well as by classic techniques, such as ADQ. (AU)