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Sensory evaluation of beef sirloin steak treated with fast pyrolysis liquid smoke

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Abstract

This study investigated the performance of liquid smoke food flavouring on sensory perception and consumer acceptability using sirloin steak. The liquid smoke was prepared by a fast pyrolysis process with kanuka wood. Various liquid smoke concentrations and marination times were applied for the smoking treatments. The descriptors of sensory attributes were summarised by focus group tests and illustrated by a word clouds method. The sensory evaluation by check-all-that-apply (CATA) tests and principal component analysis (PCA) revealed that the sample marinated with 3% (w/w) liquid smoke concentration for 30 min was highly preferred by the panel. Correlation analysis revealed that overall liking was positively correlated with odour and flavour liking, and they were the most critical factors of purchase intention. The low concentrations of liquid smoke solutions in this study did not affect the chemical properties of the treated steak samples in terms of moisture content, fat content and pH value.

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Authors and Affiliations

  1. Science Center for Future Foods, Jiangnan University, Wuxi, 214122, China

    **ng **n

  2. Centre for Applied Science and Primary Industries, Wintec, Hamilton, 3240, New Zealand

    Khadijehbeigom Ghoreishi, Sagar Mehta & Chathurika Samarakoon

  3. Department of Chemical and Materials Engineering, The University of Auckland, Auckland, 1010, New Zealand

    Saeid Baroutian

  4. Circular Innovations (CIRCUIT) Research Centre, The University of Auckland, Auckland, 1010, New Zealand

    Saeid Baroutian

  5. NGĀ ARA WHETŪ Centre for Climate, Biodiversity and Society, The University of Auckland, Auckland, 1010, New Zealand

    Saeid Baroutian

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  1. **ng **n
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  3. Sagar Mehta
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  4. Chathurika Samarakoon
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Correspondence to Khadijehbeigom Ghoreishi.

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All procedures performed in this study involving human participants were in accordance with the principles of the Privacy Act 1993 and the ethical standard of the Wintec Human Ethics in Research Group (HERG).

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**n, X., Ghoreishi, K., Mehta, S. et al. Sensory evaluation of beef sirloin steak treated with fast pyrolysis liquid smoke. Eur Food Res Technol (2024). https://doi.org/10.1007/s00217-024-04531-x

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  • DOI: https://doi.org/10.1007/s00217-024-04531-x

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