Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

被引：70

作者：

Merlo, Thais Cardoso ^{[1
]}

Manuel Lorenzo, Jose ^{[2
,3
]}

Saldana, Erick ^{[4
]}

Patinho, Iliani ^{[1
]}

Oliveira, Alais Cristina ^{[1
]}

Menegali, Beatriz Schmidt ^{[1
]}

Selani, Miriam Mabel ^{[5
]}

Dominguez, Ruben ^{[2
]}

Contreras-Castillo, Carmen J. ^{[1
]}

机构：

[1] Univ Sao Paulo, Escola Super Agr Luiz de Queiroz, Dept Agroind Alimentos & Nutr, Av Padua Dias 11, BR-11 Piracicaba, SP, Brazil

[2] Ctr Tecnol Carne Galicia, Parque Tecnol Galicia,Rua Galicia 4, Orense, Spain

[3] Univ Vigo, Area Tecnol Alimentos, Fac Ciencias Ourense, Orense 32004, Spain

[4] Univ Nacl Moquegua UNAM, Fac Ingn Agroind, Moquegua, Peru

[5] Univ Fed Sao Carlos, Ctr Ciencias Nat, Campus Lagoa d Sino,Rod Lauri Simoes de Barros, Buri, SP, Brazil

来源：

MEAT SCIENCE | 2021年 / 181卷

基金：

巴西圣保罗研究基金会;

关键词：

Smoked bacon; Meat product; Taste; Aroma; VOCs; Rate-all-that-apply; Sensory analysis; DRY-CURED HAM; COMMERCIAL STARTER CULTURES; PROTEIN OXIDATION; LIPID OXIDATION; COOKING METHODS; MEAT-PRODUCTS; SALTING TIME; PHYSICOCHEMICAL PARAMETERS; FERMENTED SAUSAGES; FINISHING DIET;

D O I：

10.1016/j.meatsci.2021.108596

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Flavor is one of the most important characteristics of smoked bacon, strongly affecting its liking by consumers. The smoking process, lipid oxidation and proteolysis contribute to bacon quality through the generation of odors and flavor compounds. In this study, the relationships between free amino acids (FAAs), volatile organic compounds (VOCs) and sensory characteristics of smoked bacon stored for 60 days at 5 degrees C were investigated. Smoked bacon stored for 30 days was characterized by VOCs associated with the smoking process and lipid oxidation. After 30 days of storage, the bacon samples presented an increase in FAAs produced mainly by proteolysis. Smoked bacon was characterized by the attributes smoky, crunchy, salty, soft and bright. This study demonstrated that VOCs, FAAs and their interactions are responsible for generating sensory attributes and increasing overall liking.

引用

页数：12

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