Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351499
Type: Artigo
Title: Descriptive analysis of bacon smoked with brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics
Author: Saldaña, Erick
Castillo, Luiz Saldarriaga
Sánchez, Jorge Cabrera
Siche, Raúl
Almeida, Marcio Aurélio de
Behrens, Jorge H.
Selani, Miriam Mabel
Contreras-Castillo, Carmen J.
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 citriodora, 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
Subject: Bacon
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.meatsci.2018.02.014
Address: https://www.sciencedirect.com/science/article/pii/S0309174017313335
Date Issue: 2018
Appears in Collections:FEA - Artigos e Outros Documentos

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