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

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.

Caracterización Sensorial de hamburguesa de llama con cáscara de sanky

“…Dieciséis panelistas, de los 53 reclutados, fueron preseleccionados mediante una prueba de reconocimiento de gustos básicos (100% de aciertos), y pruebas triangulares utilizando el análisis secuencial de Wald (Saldaña et al 2018). Los parámetros del análisis de Wald fueron: P = 0,45 0 (habilidad máxima inaceptable, o probabilidad de adivinar correctamente accidentalmente), P = 0,70 1 (capacidad mínima aceptable), α = 0,05 (probabilidad de selección de un panelista inaceptable, sin agudeza sensorial) y β = 0.05 (probabilidad de no seleccionar un panelista aceptable).…”

Estudo das propriedades físico-químicas e sensoriais de hambúrgueres formulados com cogumelo >i<Agaricus bisporus>/i<

“…Esses elementos podem ser um conjunto de conceitos, frases ou palavras, ideias, imagens, opiniões, atitudes, crenças e valores (Moscovici, 1989), sobre um determinado objeto ou situação. De acordo com Abric (2003) Com base em vários estudos desenvolvidos no campo da ciência sensorial e do consumidor, já é conhecido que as preferências, o comportamento e a percepção dos consumidores dependem de propriedades intrínsecas (isto é, propriedades sensoriais) Saldaña et al, 2018) e fatores extrínsecos relacionados ao produto (preço, reivindicações, praticidade etc.) (Saldaña et al, 2020); bem como as características socioeconômicas, éticas, religiosas, psicológicas dos consumidores e os aspectos contextuais da avaliação (Font-i-Furnols e Guerrero, 2014).…”

Use of sensory analysis and social media for product development driven by consumers: a case-study for smoked bacon

“…The selected attributes (Table 6.1), based on previous studies (Saldaña et al, 2018b, were presented to the consumers according to Williams design to avoid biases, but each consumer received the same presentation order to facilitate attribute location (Merlo et al, 2018).…”

“…In this sense, the sensory profile of a meat product not only depends on the type of smoking (Saldaña et al, 2018b) but also on the fat content (Lorido et al, 2015).…”