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Meat Sci

Title:		"Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life"
Author(s):		Merlo TC; da Cruz Antonio J; Savian TV; Villegas C; Dargelio MDB; da Silva Pinto JS; Alencar SM; Rodrigues ALR; Saldana E; Contreras-Castillo CJ;
Address:		"Universidade de Sao Paulo, Escola Superior de Agricultura 'Luiz de Queiroz', Departamento de Agroindustria, Alimentos e Nutricao, Av. Padua Dias, 11, Piracicaba, SP, Brazil. Facultad de Ingenieria Agroindustrial, Universidad Nacional de Moquegua (UNAM), Calle Ancash s/n, 18001 Moquegua, Peru. Universidade de Sao Paulo, Escola Superior de Agricultura 'Luiz de Queiroz', Departamento de Agroindustria, Alimentos e Nutricao, Av. Padua Dias, 11, Piracicaba, SP, Brazil. Electronic address: ccastill@usp.br"
Journal Title:		Meat Sci
Year:		2020
Volume:		20200307
Issue:
Page Number:		108110 -
DOI:		10.1016/j.meatsci.2020.108110
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The aim of this study was to investigate the effect of using different reforestation woods (Acacia mearnsii and Eucalyptus citriodora) on the formation of volatile organic compounds and to evaluate the changes in the lipid fraction (peroxide value and thiobarbituric acid reactive substances), microbiological counts and overall liking in bacons stored for 60 days at 5 +/- 1 degrees C. Smoking with Eucalyptus citriodora wood increased the total phenolic content and, consequently, reduced the concentration of hexanal, TBARS, and PV values. Although smoking with different reforestation woods did not impact negatively on the liking of products, no changes on antimicrobial activity was observed in the developed products. Thus, the use of Eucalyptus citriodora wood may be an alternative for smoking meat products as it reduced lipid oxidation and improved the volatile compounds profile, and provided higher antioxidant activity. The information generated herein can be used as a platform for companies to test the viability of producing meat products smoked with reforestation woods"
Keywords:		Acacia Animals Brazil Consumer Behavior Eucalyptus Female Food Handling/methods Food Storage Humans Lipid Metabolism Male Meat Products/*analysis/microbiology Oxidation-Reduction *Smoke Swine Thiobarbituric Acid Reactive Substances/analysis Volatile Organ;
Notes:		"MedlineMerlo, Thais Cardoso da Cruz Antonio, Jessica Savian, Taciana Villela Villegas, Cristian Dargelio, Mariana Damiames Baccarin da Silva Pinto, Jair Sebastiao Alencar, Severino Matias de Rodrigues, Ana Luiza Rosa Saldana, Erick Contreras-Castillo, Carmen J eng England 2020/03/18 Meat Sci. 2020 Jun; 164:108110. doi: 10.1016/j.meatsci.2020.108110. Epub 2020 Mar 7"