Open AccessInvestigation of the skatole content in fat tissue and sensory acceptability of smoked neck from young boars
Author(s) -
Nenad Parunović,
T. Kocovski,
Čedomir Radović,
Dragan Radojković
Publication year - 2007
Publication title -
biotechnology in animal husbandry/biotechnology in animal husbandry
Language(s) - English
Resource type - Journals
eISSN - 2217-7140
pISSN - 1450-9156
DOI - 10.2298/bah0704089p
Subject(s) - skatole , food science , sensory analysis , sensory system , boar taint , chemistry , zoology , biology , biochemistry , indole test , neuroscience
In this paper content of skatole equivalent in samples of fat tissue from young boars was determined, also the dependance between sensory evaluation of the acceptability of smoked neck meat from young boars and skatole content in fat tissue, as well as differences in acceptability of samples with different content of skatole in fat tissue (from 0,117?g/g to 1,067?g/g). Total average evaluation of sensory analysis of smoked neck meat was 4,12, and variation measures show significant differences in evaluation of certain samples (Cv = 26,74%; Iv = 4,45). Distribution of samples based on this evaluation showes that 56% of samples were acceptable, and 17% "still acceptable". Medium correlation dependance (Rxy=0,649) was determined between sensory evaluation of the acceptability of smoked neck meat and content of skatole in fat tissue. Statistically significant difference was established in sensory evaluation between samples with skatole content bellow 0,400??g/g and samples with skatole content of 1,067?g/g. .