cooked and smoked ham from boars -working with trained ... · lene meinert & margit dall...
Post on 31-Aug-2020
0 Views
Preview:
TRANSCRIPT
Cooked and smoked ham from boars
-Working with trained panel and consumers
Lene Meinert & Margit Dall Aaslyng
Trained panel at DMRI
• DMRI recruit assessors – (ongoing, aim to maintain a group of 20 assessors)
• Basic test and training (taste, flavor, description etc.)
• Test for androstenone and skatole (sub panel, 8 assessors)
• Test on boar taint attributes (collect real life samples)
Sweat Manure, stable Urine
Study on ”ålerøget” ham
“Ålerøget” = specific spice mix and smoke
Profile on ham (Panel)
Consumer test on ham and cheese sandwich (CLT)
Cold serving
Profile on ham/cheese toast (Panel) – warm serving
Consumer test on ham/cheese toast (HUT) – warm serving
ASI, neck fat
Ålerøget ham
0 5 10 15 20 25 30
Hangris L
Urin_Pissoir L
Gødning L
Sved L
Skarp L
Hangris S
Urin_Pissoir S
Gødning S
Sved S
Skarp S
Androstenon Skatol
Skatole most important for flavour and odour in the ham
Very little effect of skatole and androstenone in toats
Panel
Skatole
Androstenone
Ham
ToastCheese reduced the intensityof boar taint attributes
Ålerøget skinke
Consumers
Sandwich, CLTRaw data
Toast, HUTRaw data
Castrate CastrateBoars Boars
Liking: 15 cm unstructured line scale
No effect on skatole and androstenone on liking
top related