Publicación:
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics
| dc.contributor.author | Saldaña E. | es_PE |
| dc.contributor.author | Castillo L.S. | es_PE |
| dc.contributor.author | Sánchez J.C. | es_PE |
| dc.contributor.author | Siche R. | es_PE |
| dc.contributor.author | de Almeida M.A. | es_PE |
| dc.contributor.author | Behrens J.H. | es_PE |
| dc.contributor.author | Selani M.M. | es_PE |
| dc.contributor.author | Contreras-Castillo C.J. | es_PE |
| dc.date.accessioned | 2024-05-30T23:13:38Z | |
| dc.date.available | 2024-05-30T23:13:38Z | |
| dc.date.issued | 2018 | |
| dc.description | The authors are grateful to the São Paulo Research Foundation (FAPESP, Brazil) for funding the project No 2016/15012-2, and Cienciactiva for the Erick Saldaña PhD scholarship, from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica (CONCYTEC, Peru; Contract 104-2016-FONDECYT). | |
| dc.description.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. | |
| dc.description.sponsorship | Fondo Nacional de Desarrollo Científico y Tecnológico - Fondecyt | |
| dc.identifier.doi | https://doi.org/10.1016/j.meatsci.2018.02.014 | |
| dc.identifier.scopus | 2-s2.0-85042642096 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12390/564 | |
| dc.language.iso | eng | |
| dc.publisher | Elsevier Ltd | |
| dc.relation.ispartof | Meat Science | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Wood | |
| dc.subject | Principal component analysis | es_PE |
| dc.subject | Reforestation | es_PE |
| dc.subject | Smoke abatement | es_PE |
| dc.subject | Bacon | es_PE |
| dc.subject | Bambusa vulgaris | es_PE |
| dc.subject | Descriptive analysis | es_PE |
| dc.subject | Methodological aspects | es_PE |
| dc.subject | Negative control | es_PE |
| dc.subject | Sensory characteristics | es_PE |
| dc.subject | Sensory profiles | es_PE |
| dc.subject | Sensory profiling | es_PE |
| dc.subject | Sensory analysis | es_PE |
| dc.subject | Acacia | es_PE |
| dc.subject | adolescent | es_PE |
| dc.subject | adult | es_PE |
| dc.subject | analysis | es_PE |
| dc.subject | animal | es_PE |
| dc.subject | Bambusa | es_PE |
| dc.subject | Brazil | es_PE |
| dc.subject | Eucalyptus | es_PE |
| dc.subject | female | es_PE |
| dc.subject | human | es_PE |
| dc.subject | male | es_PE |
| dc.subject | meat | es_PE |
| dc.subject | middle aged | es_PE |
| dc.subject | pig | es_PE |
| dc.subject | smoke | es_PE |
| dc.subject | standards | es_PE |
| dc.subject | taste | es_PE |
| dc.subject | Acacia | es_PE |
| dc.subject | Adolescent | es_PE |
| dc.subject | Adult | es_PE |
| dc.subject | Animals | es_PE |
| dc.subject | Bambusa | es_PE |
| dc.subject | Brazil | es_PE |
| dc.subject | Eucalyptus | es_PE |
| dc.subject | Female | es_PE |
| dc.subject | Humans | es_PE |
| dc.subject | Male | es_PE |
| dc.subject | Meat Products | es_PE |
| dc.subject | Middle Aged | es_PE |
| dc.subject | Smoke | es_PE |
| dc.subject | Swine | es_PE |
| dc.subject | Taste | es_PE |
| dc.subject.ocde | https://purl.org/pe-repo/ocde/ford#4.04.01 | |
| dc.title | Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics | |
| dc.type | info:eu-repo/semantics/article | |
| dspace.entity.type | Publication | |
| oairecerif.author.affiliation | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
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| oairecerif.author.affiliation | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
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