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

Abstract

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.

Keywords

Salting; Fermentation; Bacon consumer testing; Sensory analysis

Published in

Food Science and Technology
2013, volume: 51, number: 1, pages: 205-210
Publisher: ELSEVIER SCIENCE BV

SLU Authors

• Lindahl, Gunilla

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    
  • University of Copenhagen

Global goals (SDG)

SDG2 Zero hunger

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1016/j.lwt.2012.11.010

Permanent link to this page (URI)

https://res.slu.se/id/publ/53788