Interntionl Food Reserch Journl 23(4): 1782-1786 (2016) Journl homepge: http://www.ifrj.upm.edu.my Consumer evlution of cold smoked ft in beef susges Mrtinez, C.C. nd * Mchdo, T.J. Deprtment of Animl, Rngelnd nd Wildlife Sciences, Texs A&M University-Kingsville, 1150 Engineering Ave, MSC 228 Kleberg Ag. 133, Kingsville, TX 78363, USA Article history Received: 17 July 2015 Received in revised form: 28 November 2015 Accepted: 5 December 2015 Keywords Cold Smoke Susge Consumer Preference Abstrct The two primry methods of infusing smoke flvor into met products is through nturl smoke nd liquid smoke with ech type comprising of different smoke compounds resulting in differences in orgnoleptic properties. The different specific smoke compounds bsorb differently in wter nd ft. Limited reserch hs been conducted on smoking ft, nd how it lters the orgnoleptic properties of ft. The objective of this reserch ws to determine if cold smoking ft prior to ddition into susges would generte smoky flvor tht the consumers would ccept. The consumers rted cold smoke ft smples the lowest (P < 0.05) for like of flvor nd overll like with no difference (P > 0.05) between the nturl smoke nd liquid smoke smples. Like of flvor ws correlted (P < 0.05) to overll like (r = 0.87), like of texture (r = 0.63), nd like of juiciness (r = 0.53). There were greter (P < 0.05) percentge of consumers who liked the flvor of the nturl smoke (80.8%) nd liquid smoke (68.5%) susges compred to cold smoke ft susges (49.3%). Consumers who rnked the nturl smoke or cold smoke ft tretment the highest for like of flvor did not like the flvor of the other tretments. Wheres, consumers who rnked the liquid smoke tretment the highest for like of flvor where neutrl for the flvor of nturl smoke tretment, nd did not like the flvor of the cold smoke ft tretment. All Rights Reserved Introduction Smoking food hs been food processing method for thousnds of yers nd is frequently used to imprt smoke flvor to mets. Smoke is derived from the therml decomposition of wood which genertes numerous compounds (Fiddler et l., 1966; Gilbert nd Knowles, 1975; Mg nd Chen, 1985; Mg, 1987; Guillén nd Ibrgoiti, 1996), ll of which could contribute to orgnoleptic properties of smoked met (Mg, 1987; Kostyr nd Brylko- Pikieln, 2006). Over the pst few decdes trditionl smoking hs been replced by the use of smoke flvorings (Simon et l., 2005). However, smoke flvorings, such s liquid smoke, does not contin the sme compounds s nturl smoke since liquid smoke is filtered to remove toxic nd crcinogenic impurities (Pszczol, 1995; Lingbeck et l., 2014). The difference in composition between trditionl smoke nd liquid smoke could lter the orgnoleptic properties nd ultimtely consumer preference. One of the min purposes of smoking met is to imprt smoke flvor, thus, considertion of the smoke compound types tht impct flvor is importnt. Although the primry contributors in smoke tht provide smoke flvor nd rom hve not clerly been determined (Mg, 1987), evidence from reserchers (Fiddler et l., 1966; Brtzler et l., 1969; Kornreich nd Issenberg, 1972; Fujimki et l., 1974; Korhonen et l., 1978; Dun, 1979) demonstrtes tht phenols re the primry flvor contributors. Thus, incresing phenol content in smoked mets could potentilly enhnce the smoky flvor of the product. Reserch hs indicted tht some phenols re more redily bsorbed in lipids compred to wter (Doerr nd Fiddler, 1970; Issenberg et l., 1971). This would indicte tht ft on met products could hve greter concentrtions of phenols compred to len tissue which is wht ws observed by Korhonen et l. (1978) in smoked hms. The method of smoking cn lso influence phenol content of smoked food products. Cold smoking met products is process where the met is smoked t tempertures typiclly under 30 o C,below the temperture tht cuses proteins to cogulte, wheres, hot smoking (trditionl smoking) is typiclly done t tempertures bove 65 o C (FAO, 2012). Reserch hs indicted tht cold smoking increses phenol content of smoked products (Mg, 1987), nd smoke flvor intensity is positively correlted with ft content in cold smoked slmon *Corresponding uthor. Emil: kutjm002@tmuk.edu
1783 Mrtinez, C.C. nd Mchdo, T.J./IFRJ 23(4): 1782-1786 Tble 1. Smokehouse oven cycles for the tril (Mørkøre et l., 2001). Therefore, the reserch objective ws to determine if cold smoking ft prior to ddition into susges would generte smoky flvor tht the consumers would ccept. The reserch hypothesis ws tht cold smoking ft prior to ddition into susges would increse the smoky flvor, due to incresed phenol content, which would positively influence consumers perception of susge flvor. Mterils nd Methods Vcuum pckged beef briskets (Institutionl Met Purchse Specifiction item number 120) were purchsed for the study to generte fully cooked susges with different forms of smoke flvor dded. The smoke flvor tretments were s follows: 1) nturl smoke (hot smoked during cooking), 2) liquid smoke (liquid smoke included s n ingredient), nd 3) cold smoke ft (cold smoked ft included s n ingredient). Susge production The externl ft ws removed from the briskets to generte len nd ft trimmings. The grinding of len nd ft trimmings occurred seprtely with the grinding process consisting of first grinding with 9.5 mm plte, followed by mixing, then fine grinding with 4.8 mm plte. The ground trimmings were utilized to produce three btches of susge with ech btch contining 4.04 kg of fine ground len trimmings, nd 0.50 kg of fine ground ft trimmings. Ech btch contined the sme proportion of the following ingredients: wter, sodium nitrite, sodium erythorbte, sodium phosphte, slt, sugr, nutmeg, white pepper, pprik, grlic powder, ginger nd corinder. The liquid smoke btch hd 0.0068 kg (1.5% of met/ft block component) of liquid smoke (Liquid Smoke S-10, Exclibur Sesoning Compny, Pekin, Illinois, U.S.A.) mixed into the btch. The 0.50 kg of fine ground ft trimmings for the cold smoke ft btch ws cold smoked prior to the ddition into the btch. The fine ground ft ws plced on metl screens in plstic continers tht hd ice on the bottom, nd lid on top. A smoke genertor (SmokePistol, Outcooker Products, Inc., Corl Springs, Florid, U.S.A.) with hickory pellets (SmokeBullet, Outcooker Products, Inc., Corl Springs, Florid, U.S.A.) ws used to force smoke into the continer. The fine ground ft ws cold smoked for 45 min. All btches were hnd mixed, nd stuffed into nturl hog csings. Cooking of ll susges occurred in smokehouse oven (KOCH Grnd Prize II, KOCH Supplies, North Knss City, Missouri, U.S.A.). The cooking cycle for the ll susges ws similr (Tble 1), nd ll susges were cooked to n internl temperture of 71.1 o C. All susges were cooked on the sme dy, but t two different times. The nturl smoke susges were cooked in the smokehouse oven seprtely utilizing hickory swdust for genertion of smoke, nd the liquid smoke nd cold smoke ft susges were cooked in the smokehouse oven together without ny smoke genertion. Consumer tste pnel Seventy three individuls were recruited through dvertising on cmpus to serve s pnelists for the consumer tste pnel. As consumer pnelists rrived t the fcility, the fully cooked susge links were wrmed in pots of wter with ech tretment using seprte pot. The wter ws brought to boil, the pot ws removed from the heting source, susge links were dded to the pot, nd the pot ws covered. The susge links were llowed to rest in the hot wter for 7 min. Susge links were then cut into 1.27 cm pieces with ech end being discrded. The pnelists were seted into individul booths nd were given four smples, one from ech tretment nd wrmup smple. The wrm-up smples were from the nturl smoke btch, nd the wrm-up smple dt ws not utilized in the sttisticl nlysis. Susge smples were plced on styrofom trys with position number one designted for the wrm-up smple, nd
Mrtinez, C.C. nd Mchdo, T.J./IFRJ 23(4): 1782-1786 1784 Tble 2. Lest squre mens of consumer tste pnel rtings for smoke flvor tretments 1 = Dislike Extremely; 10 = Like Extremely y, z Within row, mens without common superscript differ (P < 0.05). ech tretment smple ws rndomly ssigned to positions two through four. Pnelists were instructed to consume smples in order (1-4) nd to tke bite of unslted crcker nd drink of pple juice before ech smple. Pnelists were sked to rte ech smple for overll like, like of texture, like of juiciness, nd like of flvor on 10-point scle (1 = dislike extremely to 10 = like extremely). Sttisticl nlysis The initil nlysis of the consumer tste pnel dt occurred using Mixed Model procedure of SAS (SAS Inst. Inc., Cry, North Crolin, U.S.A.) with tretment s fixed effect nd pnelist s rndom effect. Lest squre mens were seprted using PDIFF option with differences detected t the P < 0.05 level. Correltions between overll like, like of texture, like of juiciness, nd like of flvor were nlyzed using CORR procedures of SAS. To determine the percentge of consumers who generlly like the flvor of the susge (like of flvor scores from 6 to 10), Chi Squre procedures of SAS ws utilized, nd sttisticl differences were determined using the t-test procedure of SAS. To determine if the consumer s preference for one tretment ws relted to one of the other tretments, the following nlysis occurred. Consumer tste pnel dt ws ctegorized bsed on which tretment ech pnelist scored the highest for like of flvor. If pnelists hd identicl highest score for like of flvor for two smples, tht individul s dt ws removed. A z-score ws clculted for ech individul s response to compre their rtings to the verge rting for ech tretment. The z-score ws clculted using the following eqution: z = (x μ) σ, where x ws the individul observtion, μ is the men of the popultion tested, nd σ is the stndrd devition of the popultion tested. The z-score dt ws nlyzed using Mixed Model procedure of SAS with tretment, high score ctegory, nd tretment x high score ctegory s fixed effects, nd pnelists s rndom effect. Lest squre mens were seprted using PDIFF option with differences detected t the P < 0.05 level. Results nd Discussion The consumers rted the cold smoke ft smples the lowest (P < 0.05) for like of flvor nd overll like with no difference (P > 0.05) between the nturl smoke nd liquid smoke smples (Tble 2). The susge ttributes of texture nd juiciness tended (P < 0.10) to be influenced by tretment. The cold smoke ft smples tended to hve the lowest rtings for like of texture (P = 0.08) compred to the nturl nd liquid smoke smples, nd tended to hve lower (P = 0.07) like of juiciness rtings compred to liquid smoke smples. Previous reserch (Moskowitz nd Krieger, 1995) hs indicted tht liking rtings for different sensory ttributes re highly correlted to ech other. Beilken et l. (1990) evluted vrious frnkfurters nd reported tht juiciness ws positively correlted with flvor intensity (r = 0.76), nd flvor ws highly relted to smokiness (r = 0.83). Similr results were seen in the current study with the like of flvor being correlted (P < 0.05) to overll like (r = 0.87), like of texture (r = 0.63), nd like of juiciness (r = 0.53). Furthermore, like of texture ws correlted (P < 0.05) to overll like (r = 0.68) nd like of juiciness (r = 0.68), while like of juiciness ws correlted (P < 0.05) to overll like (r = 0.58). Considering tht liking rtings tend to be correlted to ech other, emphsis on tretment ffects on flvor mybe the most beneficil s consumer stisfction is driven by tste in processed pork (Resno et l., 2011), nd beef (Igo et l., 2013). However, reserch hs indicted tht liquid smoke cn lter texture nd juiciness of product. Mrtinez et l. (2004) evluted two liquid smoke products with different quntities of phenolic compounds nd crbonyl derivtives nd reported tht the liquid smoke products influenced texture differently in both pork loins nd bcon. Sink nd Hsu (1979) reported tht phenol content influenced the softness of frnkfurters while Mg (1988) reported tht phenolic derivtives influence the wter holding cpcity of met. However, Morey et l. (2012) reported tht liquid smoke levels of 0, 2.5, 5, nd 10% did not ffect texture or juiciness of chicken-pork frnkfurters. In the current study, there my not hve been lrge enough difference in smoke compounds between the tretments to
1785 Mrtinez, C.C. nd Mchdo, T.J./IFRJ 23(4): 1782-1786 Tble 3. The percentge of consumers who rted tretment smples in the like nd dislike ctegory 10-point scle: 1 = dislike extremely; 5 = dislike some; 6 = like some; 10 = like extremely Tble 4. Z-score lest squre mens for tretment ctegorized by consumer s tretment preference for like of flvor. Z-score = (x μ) σ w, x, y, z Within row, mens without common superscript differ (P < 0.05). influence texture nd juiciness t level noticeble for the consumer. Although the cold smoke ft tretment hd the lowest men score for like of flvor (Tble 2), there were consumers who liked the flvor of the cold smoke ft tretment. When evluting the rnge in rtings (1 = dislike extremely; 10 = like extremely), the cold smoke ft tretment hd rnge from 1 to 10, nd both the nturl smoke nd liquid smoke tretments hd rnge from 2 to 10. Given tht the 10-point hedonic scle elimintes the neutrl ctegory, score of five would indicte tht the consumer disliked the smple while score of six would indicte tht the consumer liked the smple. The results indicte tht 49.3% of the consumers liked the cold smoke ft tretment (Tble 3). However, there were greter (P < 0.05) percentge of consumers who liked the flvor of the nturl smoke nd liquid smoke susges compred to the cold smoke ft susges (Tble 3). Evlution of how consumer s preference for one tretment influenced their scores of the other tretments is found in Tble 4. The consumers who rnked the nturl smoke tretment the highest for like of flvor (z-score = 0.93) did not like the flvor of the other tretments s indicted by negtive z-scores (-0.32 nd -0.66) for liquid smoke nd cold smoke ft, respectively (Tble 4), with the nturl smoke z-score being greter (P < 0.05) thn the z-scores for the other tretments. Similrly, the consumers who rnked the cold smoke ft tretment the highest for like of flvor (z-score = 0.66) did not like the flvor of the other tretments s indicted by negtive z-scores (-0.23 nd -0.34) for nturl smoke nd liquid smoke, respectively, with the cold smoke ft z-score being greter (P < 0.05) thn the z-scores for the other tretments. However, the consumers who rnked the liquid smoke tretment the highest for like of flvor (z-score = 0.95) where neutrl for the like of flvor of the nturl smoke smples (z-score = 0.04), nd disliked the flvor of the cold smoke ft smples (z-score = -0.56) with ll z-scores differing sttisticlly (P < 0.05). Conclusion The dt indictes tht the type of smoke flvor ppliction is dependent upon the consumer s preference, becuse there ws group of consumers who liked ech tretment. However, the mjority of the consumers liked the flvor of either nturl or liquid smoke susges. References Beilken, S.L., Edie, L.M., Jones, P.N. nd Hrris, P.V. 1990. Sensory nd mechnicl ssessment of the qulity of frnkfurters. Journl of Texture Studies 21: 395-409. Brtzler, L.J., Spooner, S.E., Wetherspoon, J.B. nd Mxery, J.A. 1969. Smoke flvor s relted to phenol, crbonyl nd cid content of bologn. Journl of Food Science 34: 146-148. Doerr, R.C. nd Fiddler, W. 1970. Prtition rtios of some wood smoke phenols in two oil:wter systems. Journl of Agriculturl nd Food Chemistry 18: 937-
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