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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics

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Author(s):
Saldana, Erick [1] ; Saldarriaga Castillo, Luiz [2] ; Cabrera Sanchez, Jorge [2] ; Siche, Raul [2] ; de Almeida, Marcio Aurelio [1] ; Behrens, Jorge H. [3] ; Selani, Miriam Mabel [4] ; Contreras-Castillo, Carmen J. [1]
Total Authors: 8
Affiliation:
[1] Univ Sao Paulo, ESALQ, Dept Agroind Alimentos & Nutr LAN, BR-13418900 Piracicaba, SP - Brazil
[2] Univ Natl Trujillo, Fac Ciencias Agr, Av Juan Pablo II S-N, Ciudad Univ, Trujillo - Peru
[3] Univ Estadual Campinas, Sch Food Engn, Dept Food & Nutr, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil
[4] Univ Fed Sao Carlos, Ctr Ciencias Nat, Campus Lagoa Sino, Buri, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: MEAT SCIENCE; v. 140, p. 44-50, JUN 2018.
Web of Science Citations: 10
Abstract

The aim of this study was to perform a descriptive analysis (DA) of bacons smoked with woods from reforestation and liquid smokes in order to investigate their sensory profile. Six samples of bacon were selected: three smoked bacons with different wood species (Eucalyptus citrindora, Acacia mearnsii, and Bambusa vulgaris), two artificially smoked bacon samples (liquid smoke) and one negative control (unsmoked bacon). Additionally, a commercial bacon sample was also evaluated. DA was developed successfully, presenting a good performance in terms of discrimination, consensus and repeatability. The study revealed that the smoking process modified the sensory profile by intensifying the ``saltiness{''} and differentiating the unsmoked from the smoked samples. The results from the current research represent the first methodological development of descriptive analysis of bacon and may be used by food companies and other stakeholders to understand the changes in sensory characteristics of bacon due to traditional smoking process. (AU)

FAPESP's process: 16/15012-2 - DEVELOPMENT OF CURED AND SMOKED BACONS WITH REFORESTED WOODS: SENSORY CHARACTERIZATION, LIPIDIC CHEMICAL ALTERATIONS AND POLYCYLIC AROMATIC HYDROCARBONS (PAHs) PRODUCTION
Grantee:Carmen Josefina Contreras Castillo
Support Opportunities: Regular Research Grants