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

Department of Food Science

12 Citations (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.

Original language	English
Journal	Lebensmittel - Wissenschaft und Technologie
Volume	51
Issue number	1
Pages (from-to)	205-210
Number of pages	6
ISSN	0023-6438
DOIs	https://doi.org/10.1016/j.lwt.2012.11.010
Publication status	Published - Apr 2013

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title = "Consumer acceptability of differently processed bacons using raw materials from entire males",

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",

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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

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

Abstract

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