ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Ground lean pork was stored for up to 16 days at 4°C after cooking to an internal temperature of 75°C. The samples, stored for 0, 2, 4, 8, and 16 days, were evaluated for warmed-over (off) aroma by nine experienced panelists using a descriptive analysis line scale. The warmed-over aroma mean scores from 0 to 8 days of storage correlated well with the TBA (thiobarbituric acid) means. Although not significant (p〉0.05), overall sensory scores appeared to decrease on day 16 while TBA values remained high. Further investigation of a significant judge by time interaction (p = 0.04) led to the clustering of judges by their responses into two homogeneous groups. Although both groups indicated a significant storage effect, group 1 perceived a levelling off in off aroma after day 8 whereas group 2 perceived a significant decrease (p〈0.05) from day 8 to 16. Progressive masking of warmed-over aroma by a rancid aroma and a large variation in the panelists' sensitivity to rancid aroma may explain the discrepancy.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb11192.x
Permalink
