Consumer acceptability of differently processed bacons using raw materials from entire males

Kathrine Lunde; Ellen Skuterud; Gunilla Karin Lindahl; Margrethe Hersleth; Bjørg Egelandsdal

doi:10.1016/j.lwt.2012.11.010

Consumer acceptability of differently processed bacons using raw materials from entire males

Kathrine Lunde, Ellen Skuterud, Gunilla Karin Lindahl, Margrethe Hersleth, Bjørg Egelandsdal

Institut for Fødevarevidenskab

12 Citationer (Scopus)

Abstract

The aim of the present work was to investigate consumers' acceptability of bacons produced from entire males. Three different processing technologies (brine injection, dry salting with and without fermentation) were used. The raw materials had skatole levels from 0.04 to 0.43 mg/kg. The consumers showed little variation in liking scores for bacon produced with the different technologies. Assessors trained for recognizing skatole flavour, nevertheless identified the odour and flavour of skatole for more samples and technologies than the consumers did. However, trained sensory panellists could not identify taint in all dry salted bacons fermented with Staphylococcus xylosus even at a skatole level of 0.43 mg/kg fat. Sufficient liquid smoke in brine injected bacons masked the skatole flavour of bacons having 0.43 mg skatole/kg fat. (C) 2012 Elsevier Ltd. All rights reserved.

Originalsprog	Engelsk
Tidsskrift	Lebensmittel - Wissenschaft und Technologie
Vol/bind	51
Udgave nummer	1
Sider (fra-til)	205-210
Antal sider	6
ISSN	0023-6438
DOI	https://doi.org/10.1016/j.lwt.2012.11.010
Status	Udgivet - apr. 2013

Emneord

Salting
Fermentation
Bacon consumer testing
Sensory analysis

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10.1016/j.lwt.2012.11.010Licens: CC BY-NC-ND

Citationsformater

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abstract = "The aim of the present work was to investigate consumers' acceptability of bacons produced from entire males. Three different processing technologies (brine injection, dry salting with and without fermentation) were used. The raw materials had skatole levels from 0.04 to 0.43 mg/kg. The consumers showed little variation in liking scores for bacon produced with the different technologies. Assessors trained for recognizing skatole flavour, nevertheless identified the odour and flavour of skatole for more samples and technologies than the consumers did. However, trained sensory panellists could not identify taint in all dry salted bacons fermented with Staphylococcus xylosus even at a skatole level of 0.43 mg/kg fat. Sufficient liquid smoke in brine injected bacons masked the skatole flavour of bacons having 0.43 mg skatole/kg fat.",

keywords = "Salting, Fermentation, Bacon consumer testing, Sensory analysis",

author = "Kathrine Lunde and Ellen Skuterud and Lindahl, {Gunilla Karin} and Margrethe Hersleth and Bj{\o}rg Egelandsdal",

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T1 - Consumer acceptability of differently processed bacons using raw materials from entire males

AU - Lunde, Kathrine

AU - Skuterud, Ellen

AU - Lindahl, Gunilla Karin

AU - Hersleth, Margrethe

AU - Egelandsdal, Bjørg

PY - 2013/4

Y1 - 2013/4

N2 - The aim of the present work was to investigate consumers' acceptability of bacons produced from entire males. Three different processing technologies (brine injection, dry salting with and without fermentation) were used. The raw materials had skatole levels from 0.04 to 0.43 mg/kg. The consumers showed little variation in liking scores for bacon produced with the different technologies. Assessors trained for recognizing skatole flavour, nevertheless identified the odour and flavour of skatole for more samples and technologies than the consumers did. However, trained sensory panellists could not identify taint in all dry salted bacons fermented with Staphylococcus xylosus even at a skatole level of 0.43 mg/kg fat. Sufficient liquid smoke in brine injected bacons masked the skatole flavour of bacons having 0.43 mg skatole/kg fat.

AB - The aim of the present work was to investigate consumers' acceptability of bacons produced from entire males. Three different processing technologies (brine injection, dry salting with and without fermentation) were used. The raw materials had skatole levels from 0.04 to 0.43 mg/kg. The consumers showed little variation in liking scores for bacon produced with the different technologies. Assessors trained for recognizing skatole flavour, nevertheless identified the odour and flavour of skatole for more samples and technologies than the consumers did. However, trained sensory panellists could not identify taint in all dry salted bacons fermented with Staphylococcus xylosus even at a skatole level of 0.43 mg/kg fat. Sufficient liquid smoke in brine injected bacons masked the skatole flavour of bacons having 0.43 mg skatole/kg fat.

KW - Salting

KW - Fermentation

KW - Bacon consumer testing

KW - Sensory analysis

U2 - 10.1016/j.lwt.2012.11.010

DO - 10.1016/j.lwt.2012.11.010

M3 - Journal article

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JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

IS - 1

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Consumer acceptability of differently processed bacons using raw materials from entire males

Abstract

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