Introduction
Influence of different salting processes on the sensory quality of raw bacon
Results Material and methods
Conclusions
Sensory properties of cured meat products are decisively dependent on processing steps like salting or smoking. The goal of this essay was to study the effect of three different salting processes combined with two modes of drying on sensory characteristics
Agroscope 2018
Twelve pork breasts were produced using three brining processes: dry brining (control), brining in brine bath and injection brining. For each variant, one half of the products was dried by smoking and the other half air dried
A descriptive test on the visual aspect (red color), flavor (salted, global aroma, smoked, rancid) and texture (firmness and fat) was carried out and were performed by nine trained judges and rated on a linear scale of 10 cm
Anova (XLstat soft (Addinsoft, Paris)) and Discriminant analysis FIZZ software (Biosystèmes, France) were performed.
Figure 1 shows the intensity descriptors for the 3 brining processes, pooled for drying mode.
Significant differences were observed on the overall aroma, rancid and smoky attributes and the texture firmness.
Bacon treated by injection is characterized by a higher overall aroma with fairly low scores for rancid and smoky compared to the treatment dry brining and brine bath.
Dry brining (group control) was judged as fairly firm, smoky and not very rancid with a rather low overall aroma.
Significant differences were observed for the two modes of drying (brining treatment pooled) (fig. 2) on the red color and salty and rancid attributes.
A factor analysis clearly distinguishes the three treatments of brining in terms of sensory quality for raw bacon (fig.3)
Jessika Messadène-Chelali, Agroscope, Food Microbial Systems, Switzerland jessika.messadene@agroscope.admin.ch
The results obtained provide an initial positive answer as to choice the traditional dry brining treatment (control)
However, additional measurements will be required for example: physical and chemical analyses (moisture, NaCl oxidation parameters) to verify and confirm the ideal process for the production of overall quality raw bacon.
DiscriminantAnalysis Plane 1-2
Axis0 1 (72.6%) 1 -1
Axis 2 (27.4%)
1.5 1.41.3 1.21.1 0.91 0.80.7 0.6 0.50.4 0.30.2 0.10 -0.1-0.2 -0.3-0.4 -0.5-0.6 -0.7-0.8 -0.9-1 -1.1 -1.2-1.3 -1.4-1.5 -1.6-1.7
Dry Group
Bath Group
Injection Group DSS
DSS
BBS BBS ISS
ISS
DSA
DSA
BBA BBA
ISA ISA
Fig. 3 Projection of the 12 bacon on a discriminant analysis graph, axis 1 separates the injection (green) and dry (blue) groups from the bath (red) group, axis 2 clearly separates the injection (green) group from the dry (blue) and bath (red) groups. The products assigned to a different group from their belonging groups are circled yellow, here only the ISS product is not assigned to its group.
Percentage of assignment in origin group: 91.67%.
(DSS= Dry SaltingSmoked; DSA= DrySaltingAir; BBS= BrineBathSmoked; BBA= Brine BathAir; ISS= Injection Salting Smoked; ISA= InjectionSaltingAir)
p=0.014
p=0.241 P<0.0001
p=0.624 p=0.332
B B
A B
A A
A
A A
A
A A
A A
0 1 2 3 4 5 6 7
red color salty global aroma rancid smoked firmness fat
means
Dependent variables Summury means - drying
air smoked
p=0.001 p=0.707
Fig. 2: Summary means of two modes of drying; the different letters in upper case indicate the significant differences (p<0.05)
Fig. 1: Summary means of the three salting processes; the different letters in upper case indicate the significant differences (p<0.05)
A A
B A
A
B
A
A A
B
AB
A A
A
A A
A B
B B
A
0 1 2 3 4 5 6 7 8 9
red color salty global aroma rancid smoked firmness fat
means
Dependent variables Summary means-brining
bath dry injection p<0.0001
p=0.000
p<0.0001 p=0.028 p=0.012
p=0.002
p=0.402
