Sensory evaluation of beef sirloin steak treated with fast pyrolysis liquid smoke

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-05-09 DOI:10.1007/s00217-024-04531-x

Xing Xin, Khadijehbeigom Ghoreishi, Sagar Mehta, Chathurika Samarakoon, Saeid Baroutian

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Abstract

This study investigated the performance of liquid smoke food flavouring on sensory perception and consumer acceptability using sirloin steak. The liquid smoke was prepared by a fast pyrolysis process with kanuka wood. Various liquid smoke concentrations and marination times were applied for the smoking treatments. The descriptors of sensory attributes were summarised by focus group tests and illustrated by a word clouds method. The sensory evaluation by check-all-that-apply (CATA) tests and principal component analysis (PCA) revealed that the sample marinated with 3% (w/w) liquid smoke concentration for 30 min was highly preferred by the panel. Correlation analysis revealed that overall liking was positively correlated with odour and flavour liking, and they were the most critical factors of purchase intention. The low concentrations of liquid smoke solutions in this study did not affect the chemical properties of the treated steak samples in terms of moisture content, fat content and pH value.

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用快速热解液体烟熏处理牛里脊牛排的感官评估

本研究使用沙朗牛排调查了液态烟熏食品调味剂对感官感受和消费者接受度的影响。液态烟熏是通过快速热解工艺用卡努卡木材制备的。在熏制处理中使用了不同的烟熏液浓度和腌制时间。通过焦点小组测试总结了感官属性描述，并用词云法进行了说明。通过 "全部适用"（CATA）测试和主成分分析（PCA）进行的感官评估显示，用 3%（重量比）的液体烟熏浓度腌制 30 分钟的样品受到小组的高度青睐。相关分析表明，总体喜好与气味和风味喜好呈正相关，它们是影响购买意向的最关键因素。在本研究中，低浓度的液体烟熏溶液没有影响经处理牛排样品的水分含量、脂肪含量和 pH 值等化学特性。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.