Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes

Abstract

In interest of improving the traditional processing of meat and fish products, this study aimed to evaluate the sensory profile of traditionally processed grilled pork (GP), smoked fish (SF), and smoked-dried fish (SDF). The study was performed with 411 consumers using Check-All-That-Apply methodology and ninepoint hedonic scale test. The results showed that all the samples of GP, SF, and SDF were preferred, with acceptability scores ranging between 6.9 ± 1.8-7.4 ± 1.7, 7.2 ± 1.7-7.5 ± 1.5, and 7.3 ± 1.5-7.6 ± 1.5, respectively. The consumers of GP and SF samples were classified into three clusters, while those of SDF were grouped in four clusters whose preference varied significantly. The four samples of GP were characterized by different sensory attributes. The difference between SF and SDF was related to hard texture for SDF and tender and wet texture for SF. Consumer's perception provided reliable information on the liking drivers of grilled pork, smoked, and smoked-dried fishes. This information could help to know how to maintain consumers' liking profile of products during the development of smoking and grilling equipment.

Pengujian Organoleptik dan Deteksi Logam Berat pada Bahan Baku dan Produk Bakso Ikan Lemuru (Sardinella lemuru) dari Selat Bali

“…Bagian dari ikan yang mengandung banyak darah dan tempat berkembang biaknya bakteri adalah insang (Sudarmanto & Setiawan, 2022;Assogba et al, 2021). Proses pembusukan pada ikan cepat terjadi ketika bakteri pada insang meningkat dengan pesat (Pariansyah et al, 2018).…”

Development of innovative technology reducing the levels of Polycyclic Aromatic Hydrocarbons in grilled meat and smoked fish

“…The overall acceptability scores of grilled pork (7.7 ± 1.1), smoked fish (7.4 ± 1.5) and smoked-dried fish (7.8 ± 0.8) produced with designed and manufactured equipment are significantly higher (p < 0.05) than those of the same products obtained using traditional processing equipment (Table 9). Besides, before the use of designed and manufactured equipment the traditional products were highly preferred by consumers with acceptability scores ranged between 6.9 and 7.4 for grilled pork, 7.2-7.5 for smoked fish and 7.3-7.6 for smoked-dried fish (Assogba et al, 2021a). It could be assumed that the designed and manufactured equipment (FAQ and charcoal) conferred the best sensory properties to the end-product as there are preferred by consumers.…”