News insights for smoked bacon with different woods from chemical and sensory perspectives

• Ano de defesa: 2020
• Autor(a) principal: Merlo, Thais Cardoso
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: eng
• Instituição de defesa: Biblioteca Digitais de Teses e Dissertações da USP
• Palavras-chave em Português: Antimicrobial; Antimicrobiano; Antioxidant; Antioxidante; Compostos orgânicos voláteis; Defumação; HPAs; PAHs; Smoking; Volatile organic compounds
• Link de acesso: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-02102020-152923/

Bacon is a cured and smoked pork meat product. The smoking can be performed by the direct burn of wood or by aspersion of liquid smoke. The wood smoking requires the use of reforested woods, to be environmentally friendly, and to promote national native flora preservation. Due to different wood compositions, the smoke compounds vary, producing substances like phenols, carbonyls, organic acids, and aldehydes. These compounds contribute positively to bacon quality, providing good taste, color, and desirable flavor, inhibiting lipid oxidation, and decreasing the development of microorganisms, which improves the chemical quality and increases the shelf life of this product. Thus, the general objective of this work was to analyze the effect of burning different reforested woods on the toxicological, physical-chemical, and sensory quality of bacon. The thesis was divided into three studies; the first chapter of this work aimed to analyze carcinogenic compounds such as polycyclic aromatic hydrocarbons (PAHs) produced by burning wood. The second study aimed to analyze the shelf life of smoked bacon through physical-chemical, microbiological, and sensory analyzes during refrigerated storage. In addition, the last study sought to understand the formation of sensory characteristics through volatile and non-volatile compounds. Finally, as of this study, it was possible to produce smoked bacon with PAHs concentrations within the limits determined by legislation, with appropriate physicochemical and microbiological characteristics, and a sensory profile desired by consumers, that is, a healthy meat product from a sustainable production, contributing to the Brazilian industry.