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

• DOI: 10.1016/j.meatsci.2018.02.014
• Publication Date: 2018-02-21T12:58:29Z
• Authors: Erick Saldaña; Luiz Saldarriaga ...; Jorge Cabrera Sán...; Raúl Siche; Marcio Aurélio de...; Jorge H. Behrens; Miriam Mabel Selani; Carmen J. Contrer...
• Keywords: Acacia mearnsii; Sensory Analysis; Reforestation; Statistical Analysis

The aim of this study was to perform a descriptive analysis (DA) bacons smoked with woods from reforestation and liquid smokes in order investigate their sensory profile. Six samples bacon were selected: three different wood species (Eucalyptus citriodora, Acacia mearnsii, Bambusa vulgaris), two artificially (liquid smoke) one negative control (unsmoked bacon). Additionally, commercial sample also evaluated. DA developed successfully, presenting good performance terms discrimination, consensus repeatability. revealed that the smoking process modified profile by intensifying "saltiness" differentiating unsmoked samples. results current research represent first methodological development may be used food companies other stakeholders understand changes characteristics due traditional process.