Lindahl, Gunilla
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
- Københavns Universitet
Sammanfattning
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.
Nyckelord
Salting; Fermentation; Bacon consumer testing; Sensory analysis
Publicerad i
Food Science and Technology
2013, volym: 51, nummer: 1, sidor: 205-210
Utgivare: ELSEVIER SCIENCE BV
SLU författare
Globala målen (SDG)
UKÄ forskningsämne
Livsmedelsvetenskap
Publikationens identifierare
- DOI: https://doi.org/10.1016/j.lwt.2012.11.010
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/53788