Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics
Descripción del Articulo
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)....
| Autores: | , , , , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2018 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/564 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/564 https://doi.org/10.1016/j.meatsci.2018.02.014 |
| Nivel de acceso: | acceso abierto |
| Materia: | Wood Principal component analysis Reforestation Smoke abatement Bacon Bambusa vulgaris Descriptive analysis Methodological aspects Negative control Sensory characteristics Sensory profiles Sensory profiling Sensory analysis Acacia adolescent adult analysis animal Bambusa Brazil Eucalyptus female human male meat middle aged pig smoke standards taste Adolescent Adult Animals Female Humans Male Meat Products Middle Aged Smoke Swine Taste https://purl.org/pe-repo/ocde/ford#4.04.01 |
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4689 |
| dc.title.none.fl_str_mv |
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics |
| title |
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics |
| spellingShingle |
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics Saldaña E. Wood Principal component analysis Reforestation Smoke abatement Bacon Bambusa vulgaris Descriptive analysis Methodological aspects Negative control Sensory characteristics Sensory profiles Sensory profiling Sensory analysis Acacia adolescent adult analysis animal Bambusa Brazil Eucalyptus female human male meat middle aged pig smoke standards taste Acacia Adolescent Adult Animals Bambusa Brazil Eucalyptus Female Humans Male Meat Products Middle Aged Smoke Swine Taste https://purl.org/pe-repo/ocde/ford#4.04.01 |
| title_short |
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics |
| title_full |
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics |
| title_fullStr |
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics |
| title_full_unstemmed |
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics |
| title_sort |
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics |
| author |
Saldaña E. |
| author_facet |
Saldaña E. Castillo L.S. Sánchez J.C. Siche R. de Almeida M.A. Behrens J.H. Selani M.M. Contreras-Castillo C.J. |
| author_role |
author |
| author2 |
Castillo L.S. Sánchez J.C. Siche R. de Almeida M.A. Behrens J.H. Selani M.M. Contreras-Castillo C.J. |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Saldaña E. Castillo L.S. Sánchez J.C. Siche R. de Almeida M.A. Behrens J.H. Selani M.M. Contreras-Castillo C.J. |
| dc.subject.none.fl_str_mv |
Wood |
| topic |
Wood Principal component analysis Reforestation Smoke abatement Bacon Bambusa vulgaris Descriptive analysis Methodological aspects Negative control Sensory characteristics Sensory profiles Sensory profiling Sensory analysis Acacia adolescent adult analysis animal Bambusa Brazil Eucalyptus female human male meat middle aged pig smoke standards taste Acacia Adolescent Adult Animals Bambusa Brazil Eucalyptus Female Humans Male Meat Products Middle Aged Smoke Swine Taste https://purl.org/pe-repo/ocde/ford#4.04.01 |
| dc.subject.es_PE.fl_str_mv |
Principal component analysis Reforestation Smoke abatement Bacon Bambusa vulgaris Descriptive analysis Methodological aspects Negative control Sensory characteristics Sensory profiles Sensory profiling Sensory analysis Acacia adolescent adult analysis animal Bambusa Brazil Eucalyptus female human male meat middle aged pig smoke standards taste Acacia Adolescent Adult Animals Bambusa Brazil Eucalyptus Female Humans Male Meat Products Middle Aged Smoke Swine Taste |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.04.01 |
| 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). |
| publishDate |
2018 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2018 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/564 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.meatsci.2018.02.014 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85042642096 |
| url |
https://hdl.handle.net/20.500.12390/564 https://doi.org/10.1016/j.meatsci.2018.02.014 |
| identifier_str_mv |
2-s2.0-85042642096 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Meat Science |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Elsevier Ltd |
| publisher.none.fl_str_mv |
Elsevier Ltd |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
| instname_str |
Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
| institution |
CONCYTEC |
| reponame_str |
CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1844883027243565056 |
| spelling |
Publicationrp00628500rp01021600rp01024600rp01023600rp00632500rp01022600rp00978500rp00627500Saldaña E.Castillo L.S.Sánchez J.C.Siche R.de Almeida M.A.Behrens J.H.Selani M.M.Contreras-Castillo C.J.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/564https://doi.org/10.1016/j.meatsci.2018.02.0142-s2.0-85042642096The 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).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.Fondo Nacional de Desarrollo Científico y Tecnológico - FondecytengElsevier LtdMeat Scienceinfo:eu-repo/semantics/openAccessWoodPrincipal component analysis-1Reforestation-1Smoke abatement-1Bacon-1Bambusa vulgaris-1Descriptive analysis-1Methodological aspects-1Negative control-1Sensory characteristics-1Sensory profiles-1Sensory profiling-1Sensory analysis-1Acacia-1adolescent-1adult-1analysis-1animal-1Bambusa-1Brazil-1Eucalyptus-1female-1human-1male-1meat-1middle aged-1pig-1smoke-1standards-1taste-1Acacia-1Adolescent-1Adult-1Animals-1Bambusa-1Brazil-1Eucalyptus-1Female-1Humans-1Male-1Meat Products-1Middle Aged-1Smoke-1Swine-1Taste-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristicsinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/564oai:repositorio.concytec.gob.pe:20.500.12390/5642024-05-30 15:22:11.616http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="c38564e5-08df-4d96-b872-e49a4c807fe8"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics</Title> <PublishedIn> <Publication> <Title>Meat Science</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1016/j.meatsci.2018.02.014</DOI> <SCP-Number>2-s2.0-85042642096</SCP-Number> <Authors> <Author> <DisplayName>Saldaña E.</DisplayName> <Person id="rp00628" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Castillo L.S.</DisplayName> <Person id="rp01021" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Sánchez J.C.</DisplayName> <Person id="rp01024" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Siche R.</DisplayName> <Person id="rp01023" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>de Almeida M.A.</DisplayName> <Person id="rp00632" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Behrens J.H.</DisplayName> <Person id="rp01022" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Selani M.M.</DisplayName> <Person id="rp00978" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Contreras-Castillo C.J.</DisplayName> <Person id="rp00627" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Wood</Keyword> <Keyword>Principal component analysis</Keyword> <Keyword>Reforestation</Keyword> <Keyword>Smoke abatement</Keyword> <Keyword>Bacon</Keyword> <Keyword>Bambusa vulgaris</Keyword> <Keyword>Descriptive analysis</Keyword> <Keyword>Methodological aspects</Keyword> <Keyword>Negative control</Keyword> <Keyword>Sensory characteristics</Keyword> <Keyword>Sensory profiles</Keyword> <Keyword>Sensory profiling</Keyword> <Keyword>Sensory analysis</Keyword> <Keyword>Acacia</Keyword> <Keyword>adolescent</Keyword> <Keyword>adult</Keyword> <Keyword>analysis</Keyword> <Keyword>animal</Keyword> <Keyword>Bambusa</Keyword> <Keyword>Brazil</Keyword> <Keyword>Eucalyptus</Keyword> <Keyword>female</Keyword> <Keyword>human</Keyword> <Keyword>male</Keyword> <Keyword>meat</Keyword> <Keyword>middle aged</Keyword> <Keyword>pig</Keyword> <Keyword>smoke</Keyword> <Keyword>standards</Keyword> <Keyword>taste</Keyword> <Keyword>Acacia</Keyword> <Keyword>Adolescent</Keyword> <Keyword>Adult</Keyword> <Keyword>Animals</Keyword> <Keyword>Bambusa</Keyword> <Keyword>Brazil</Keyword> <Keyword>Eucalyptus</Keyword> <Keyword>Female</Keyword> <Keyword>Humans</Keyword> <Keyword>Male</Keyword> <Keyword>Meat Products</Keyword> <Keyword>Middle Aged</Keyword> <Keyword>Smoke</Keyword> <Keyword>Swine</Keyword> <Keyword>Taste</Keyword> <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.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
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13.413352 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
