Advanced search
Start date
Betweenand
Related content

DEVELOPMENT OF CURED AND SMOKED BACONS WITH REFORESTED WOODS: SENSORY CHARACTERIZATION, LIPIDIC CHEMICAL ALTERATIONS AND POLYCYLIC AROMATIC HYDROCARBONS (PAHs) PRODUCTION

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)

Scientific publications (7)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MERLO, THAIS CARDOSO; ANTONIO, JESSICA DA CRUZ; SAVIAN, TACIANA VILLELA; VILLEGAS, CRISTIAN; BACCARIN DARGELIO, MARIANA DAMIAMES; DA SILVA PINTO, JAIR SEBASTIAO; DE ALENCAR, SEVERINO MATIAS; ROSA RODRIGUES, ANA LUIZA; SALDANA, ERICK; CONTRERAS-CASTILLO, CARMEN J. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. MEAT SCIENCE, v. 164, JUN 2020. Web of Science Citations: 0.
SALDANA, ERICK; MARTINS, MARIANA MARINHO; BEHRENS, JORGE H.; VALENTIN, DOMINIQUE; SELANI, MIRIAM MABEL; CONTRERAS-CASTILLO, CARMEN J. Looking at non-sensory factors underlying consumers' perception of smoked bacon. MEAT SCIENCE, v. 163, MAY 2020. Web of Science Citations: 1.
SALDANA, ERICK; SOLETTI, IZABELLA; MARTINS, MARIANA MARINHO; MENEGALI, BEATRIZ SCHMIDT; MERLO, THAIS CARDOSO; SELANI, MIRIAM MABEL; BORTOLUZZI TEIXEIRA, ANA CLARA; DA SILVA JUNIOR, FRANCIDES GOMES; CONTRERAS-CASTILLO, CARMEN J. Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods. MEAT SCIENCE, v. 154, p. 46-53, AUG 2019. Web of Science Citations: 1.
SALDANA, ERICK; SALDARRIAGA, LUIZ; CABRERA, JORGE; SICHE, RAUL; BEHRENS, JORGE H.; SELANI, MIRIAM M.; DE ALMEIDA, MARCIO A.; SILVA, LUCIANA DUQUE; SILVA PINTO, JAIR S.; CONTRERAS-CASTILLO, CARMEN J. Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods. Food Research International, v. 119, p. 839-849, MAY 2019. Web of Science Citations: 4.
SALDANA, ERICK; SALDARRIAGA, LUIZ; CABRERA, JORGE; BEHRENS, JORGE H.; SELANI, MIRIAM MABEL; RIOS-MERA, JUAN; CONTRERAS-CASTILLO, CARMEN J. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon. MEAT SCIENCE, v. 147, p. 60-69, JAN 2019. Web of Science Citations: 9.
SALDANA, ERICK; MARTINS, MARIANA MARINHO; MENEGALI, BEATRIZ SCHMIDT; SELANI, MIRIAM MABEL; CONTRERAS-CASTILLO, CARMEN J. Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping?. SCIENTIA AGROPECUARIA, v. 10, n. 1, p. 29-37, JAN-MAR 2019. Web of Science Citations: 0.
SALDANA, ERICK; SALDARRIAGA CASTILLO, LUIZ; CABRERA SANCHEZ, JORGE; SICHE, RAUL; DE ALMEIDA, MARCIO AURELIO; BEHRENS, JORGE H.; SELANI, MIRIAM MABEL; CONTRERAS-CASTILLO, CARMEN J. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics. MEAT SCIENCE, v. 140, p. 44-50, JUN 2018. Web of Science Citations: 10.

Please report errors in scientific publications list by writing to: cdi@fapesp.br.