PERCEPÇÃO SENSORIAL DA MORTADELA UTILIZANDO DIFERENTES TIPOS DE MADEIRAS PARA DEFUMAÇÃO

Abstract

The smoke has been increasing in the market in recent times in relation to the differentiated flavor and aroma, mainly with the use of fruit woods or woods that provide specific aromas to meat or meat products such as bologna. Therefore, it becomes important to study the sensory properties of smoked sausages and useful for product developers, food scientists and managers to reach an excellence level of their products and meet consumer demands, through the application of a new tool and new method of analysis: the temporal dominance of sensations. In the first chapter of this dissertation, a bibliographic review is presented about the studied woods, smoked bologna, sensory characteristics of meat sausages and sensory techniques that can be applied the time intensity and temporal dominance of sensations for studies of the smoked sausages sensory properties. In the second chapter the temporal dominance of sensations was used to study sensory properties dynamics of smoked mortadella with five types of wood (eucalyptus, cranberry, beech, oak and pine) along the shelf life. The dominant attributes were smoked, bacon and woody at the beginning of the shelf life to ash, acid and salt at the end of the shelf life. A detailed description of the sensory sensations trajectory including color assessment along the entire shelf was obtained, resulting in a positive application of this method for description and understanding of the evaluators during the analysis. Sensory analysis through the temporal dominance of sensations method (TDS) provides quickly, effectively and at low cost the unique and sensorial properties seeking to meet the demands in market, development of products and consumer demands. In the third chapter, the topic of smoking is addressed within the current scenario, covering the evolution of the application and how it is present in areas hitherto little explored, in general it presents how to effectively explore smoking and what are the essential precautions to obtain the sensory pattern desired by consumers and connoisseurs of smoked foods.

Keywords: Smoked sausage, Sensory attributes, Fruit woods, Smokes.