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Consumer acceptabil...
Consumer acceptability of differently processed bacons using raw materials from entire males
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- Lindahl, Gunilla (författare)
- Swedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för livsmedelsvetenskap,Department of Food Science,University of Copenhagen
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(creator_code:org_t)
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- Elsevier BV, 2013
- 2013
- Engelska.
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Ingår i: Food Science and Technology. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 51, s. 205-210
- Relaterad länk:
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https://res.slu.se/i...
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visa fler...
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- 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.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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