Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers
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 ef...
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doaj-00a8a060dfee4e849959c98cf879ee822020-11-25T02:43:16ZengUniversidad Nacional de TrujilloScientia Agropecuaria2077-99172077-99172019-06-0110216917310.17268/sci.agropecu.2019.02.01Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumersErick Saldaña0Mariana Marinho Martins1Beatriz Schmidt Menegali2Miriam Mabel Selani3Carmen J. Contreras-Castillo4Universidade de São Paulo (USP), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN), Piracicaba, SP 13418-900, Brazil.Universidade de São Paulo (USP), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN), Piracicaba, SP 13418-900, Brazil.Universidade de São Paulo (USP), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN), Piracicaba, SP 13418-900, Brazil.Universidade Federal de São Carlos - Campus Lagoa do Sino, Centro de Ciências da Natureza, Buri, SP, Brazil.Universidade de São Paulo (USP), Escola Superior de Agricultura “Luiz de Queiroz” (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN), Piracicaba, SP 13418-900, Brazil.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.http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/2415sensory properties;temporal dominance of sensations;brazilian consumers. |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Erick Saldaña Mariana Marinho Martins Beatriz Schmidt Menegali Miriam Mabel Selani Carmen J. Contreras-Castillo |
spellingShingle |
Erick Saldaña Mariana Marinho Martins Beatriz Schmidt Menegali Miriam Mabel Selani Carmen J. Contreras-Castillo Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers Scientia Agropecuaria sensory properties; temporal dominance of sensations; brazilian consumers. |
author_facet |
Erick Saldaña Mariana Marinho Martins Beatriz Schmidt Menegali Miriam Mabel Selani Carmen J. Contreras-Castillo |
author_sort |
Erick Saldaña |
title |
Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers |
title_short |
Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers |
title_full |
Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers |
title_fullStr |
Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers |
title_full_unstemmed |
Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers |
title_sort |
effect of smoking and fat content on the dynamic perception of bacon by brazilian consumers |
publisher |
Universidad Nacional de Trujillo |
series |
Scientia Agropecuaria |
issn |
2077-9917 2077-9917 |
publishDate |
2019-06-01 |
description |
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. |
topic |
sensory properties; temporal dominance of sensations; brazilian consumers. |
url |
http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/2415 |
work_keys_str_mv |
AT ericksaldana effectofsmokingandfatcontentonthedynamicperceptionofbaconbybrazilianconsumers AT marianamarinhomartins effectofsmokingandfatcontentonthedynamicperceptionofbaconbybrazilianconsumers AT beatrizschmidtmenegali effectofsmokingandfatcontentonthedynamicperceptionofbaconbybrazilianconsumers AT miriammabelselani effectofsmokingandfatcontentonthedynamicperceptionofbaconbybrazilianconsumers AT carmenjcontrerascastillo effectofsmokingandfatcontentonthedynamicperceptionofbaconbybrazilianconsumers |
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