title: Evaluation of different strategies to mask boar taint in cooked sausage.
abstract: The use of smoking and/or spices was evaluated for their ability to mask boar taint in frankfurters manufactured from entire pigs with high levels of androstenone. Five frankfurter types were considered: control, smoked, flavouring+smoked, spicy and spicy+smoked. A trained panel in androstenone perception carried out a sensory profile on the different sausages. The highest scores for androstenone perception (odour, flavour and aftertaste) were found in frankfurters that included no masking strategy which indicated the effectiveness of the evaluated strategies. Regarding masking strategies, the contribution of spices and smoking to sensory perception of frankfurters was detected by the panellists. Smoking was the best strategy to mask androstenone odour, while the use of spices masked androstenone odour to a greater extent than androstenone flavour. Only the combined use of spices and smoking was able to eliminate the perception of androstenone. The application of this strategy in frankfurters could be an alternative in the commercialization of entire pigs.
authors: Estación Tecnológica de la Carne, Subdirección de Investigación y Tecnología, Instituto Tecnológico Agrario, Consejería de Agricultura y Ganadería, Junta de Castilla y León, Guijuelo, Avda Filiberto Villalobos, n 5, 37770 Salamanca, Spain. Electronic address: mardomma@itacyl.es.
authors: B
authors: B
authors: Martínez
authors: Estación Tecnológica de la Carne, Subdirección de Investigación y Tecnología, Instituto Tecnológico Agrario, Consejería de Agricultura y Ganadería, Junta de Castilla y León, Guijuelo, Avda Filiberto Villalobos, n 5, 37770 Salamanca, Spain.
authors: B
authors: B
authors: Rubio
authors: Estación Tecnológica de la Carne, Subdirección de Investigación y Tecnología, Instituto Tecnológico Agrario, Consejería de Agricultura y Ganadería, Junta de Castilla y León, Guijuelo, Avda Filiberto Villalobos, n 5, 37770 Salamanca, Spain.
authors: C
authors: C
authors: Viera
authors: Dpto. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo s/n 30100, Murcia, Spain.
authors: M B
authors: MB
authors: Linares
authors: Dpto. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo s/n 30100, Murcia, Spain.
authors: M
authors: M
authors: Egea
authors: IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors: N
authors: N
authors: Panella-Riera
authors: Dpto. Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo s/n 30100, Murcia, Spain.
authors: M D
authors: MD
authors: Garrido
mesh_terms: D000738:Androsterone; D000818:Animals; D003296:Cooking; D008297:Male; D008461:Meat Products / Q000032:analysis / Q000592:standards*; D009812:Odorants; D013552:Swine; D013649:Taste
chemical_list: D000738:Androsterone
keywords: Androstenone; Boar taint; Sausage; Sensory perception; Smoke; Spices