Shelf Life of Sliced Bacon: Sensory Quality of Commercial Type with Liquid Smoke Versus Military Type with Hardwood Smoke

摘要

The storage stability of sliced bacon, produced either with liquid smoke or with hardwood smoke and packed under vacuum or under air and stored for 48 weeks at -18 deg C, was evaluated for odor and flavor quality by a trained sensory panel of 12-18 technical personnel. With respect to odor and flavor, liquid smoke/vacuum packed bacon retained acceptable quality through 48 weeks of storage; liquid smoke/air-packed bacon through 40 weeks, and hardwood smoke/vacuum-packed bacon through 28 weeks. Hardwood smoke/air-packed bacon showed significant (one percent level) loss in both odor and flavor quality by the twentieth week of storage. Least squares analysis confirmed that the flavor and odor ratings of the liquid smoke/vacuum-packed bacon samples changed the least over the 48-week storage period.