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

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...

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Bibliographic Details
Published in:	Meat science Vol. 140; pp. 44 - 50
Main Authors:	Saldaña, Erick, Castillo, Luiz Saldarriaga, Sánchez, Jorge Cabrera, Siche, Raúl, de Almeida, Marcio Aurélio, Behrens, Jorge H., Selani, Miriam Mabel, Contreras-Castillo, Carmen J.
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 01-06-2018
Subjects:	Bacon Descriptive analysis Principal Component Analysis Sensory profiling Descriptive analysis Sensory profiling Bacon Principal Component Analysis
Online Access:	Get full text
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Summary:	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. •Different woods from reforestation and liquid smokes were used to smoke bacon.•Descriptive analysis was used to study the sensory characteristics of bacon.•Methodological aspects of descriptive analysis were described in detail.•The use of different woods and liquid smokes modified the intensity of salty taste of bacon.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2018.02.014