Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers

Authors

  • Erick Saldaña Universidade de São Paulo (USP), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN). http://orcid.org/0000-0002-4018-2852
  • Mariana Marinho Universidade de São Paulo (USP), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN).
  • Beatriz Schmidt Universidade de São Paulo (USP), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN). http://orcid.org/0000-0002-1153-4564
  • Miriam Selani Universidade Federal de São Carlos - Campus Lagoa do Sino, Centro de Ciências da Natureza, Buri, SP. http://orcid.org/0000-0001-8184-742X
  • Carmen Contreras-Castillo Universidade de São Paulo (USP), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN). http://orcid.org/0000-0002-0554-4694

DOI:

https://doi.org/10.17268/sci.agropecu.2019.02.01

Keywords:

Sensory properties, Temporal Dominance of Sensations, Brazilian consumers.

Abstract

The high heterogeneity of meat and meat products can influence the sensory perception of the consumers, being necessary to measure the real impact of these non-controllable variables on the dynamic sensory properties of the smoked bacon during tasting. The aim of this study was to evaluate the effect of smoking and fat content on the dynamic sensory perception of bacon by Brazilian consumers. For this, four different samples were prepared, varying the fat content (from “low” to “high”) and the type of smoking shown on the product label (natural and artificial). Thirty-five habitual smoked bacon consumers evaluated the dynamic sensory properties of the product using the Temporal Dominance of Sensations (TDS) method. The results were submitted to univariate (bandplot by attribute) and multivariate analyzes (Principal Component Analysis) to study both the dominance rate and its duration, respectively. The main attributes modified during tasting were "salty," "fatty," and "succulent," thus showing that the dynamic sensory perception of smoked bacon was modified by the type of smoking and the fat content of the sample.

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Received February 11, 2019.

Accepted March 17, 2019.

Corresponding author: ccastill@usp.br (C. Contreras-Castillo).

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Published

2019-07-09

How to Cite

Saldaña, E., Marinho, M., Schmidt, B., Selani, M., & Contreras-Castillo, C. (2019). Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers. Scientia Agropecuaria, 10(2), 169-173. https://doi.org/10.17268/sci.agropecu.2019.02.01

Issue

Vol. 10 No. 2 (2019): Abril - Junio

Section

Original Articles

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