Sensory Aroma Scores and TBA Values as Indices of Warmed‐Over Flavor in Pork

Abstract

ABSTRACT Ground lean pork was stored for up to 16 days at 4°C after cooking to an internal temperature of 75°C. The samples, stored for 0, 2, 4, 8, and 16 days, were evaluated for warmed‐over (off) aroma by nine experienced panelists using a descriptive analysis line scale. The warmed‐over aroma mean scores from 0 to 8 days of storage correlated well with the TBA (thiobarbituric acid) means. Although not significant (p>0.05), overall sensory scores appeared to decrease on day 16 while TBA values remained high. Further investigation of a significant judge by time interaction (p = 0.04) led to the clustering of judges by their responses into two homogeneous groups. Although both groups indicated a significant storage effect, group 1 perceived a levelling off in off aroma after day 8 whereas group 2 perceived a significant decrease (p<0.05) from day 8 to 16. Progressive masking of warmed‐over aroma by a rancid aroma and a large variation in the panelists' sensitivity to rancid aroma may explain the discrepancy.