Effect of different smoking methods on the quality of pork sausages

Abstract

Aim:An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS).Materials and Methods:Pork sausages were prepared by employing CS (T1) and by addition of LS at 3% (T2A), 5% (T2B), and 7% (T2C) while smoking was not done in control (C) sausages. The ready-to-eat pork sausages were evaluated in terms of proximate composition, emulsion stability (ES), cooking loss (CL), pH, water activity (aw), texture profile analysis (TPA), and shear force on the day of preparation and the shelf life of the sausages was evaluated on the basis of thiobarbituric acid reactive substance (TBARS) value, organoleptic qualities, total viable plate count, total psychrophilic count, and yeast and mold counts at 5-day interval up to 15 days under refrigerated storage (6±1°C).Results:The mean percentage moisture and percentage ether extract contents of the conventionally smoked sausages (T1) exhibited significant difference (p≤0.01) with the rest of the formulations. However, in terms of mean percentage crude protein and percentage total solids, no significant difference (p≥0.05) was recorded between the treatment groups. The mean ES (ml of oil/100 g emulsion) of the different sausage emulsions ranged from 1.88 to 3.20, while the mean aw values among the sausage formulations were found to be non-significant. In terms of mean percentage, CL and pH values, significantly lowest (p≤0.01) values were recorded by the T1 sausages. The mean TBARS values recorded at different periods of time in respect of all the treatment groups ranged from 0.10 to 0.33 mg malanoldehyde [MDA]/kg of sausages which are well within the permissible limit. The highest shear force values (KgF) were recorded by the sausages of T1 formulation (p≤0.01), while TPA of the sausages did not record any significant difference (p≥0.05) among the treatments. Organoleptic studies revealed acceptability of the sausages up to 10 days of refrigerated storage irrespective of treatments employed; however, the sausages of T1 formulation scored significantly (p≤0.01) higher panel ratings. Microbiologically, sausages with different formulations were found to be within the acceptable limit up to the 15th day of refrigerated storage.Conclusion:The study revealed that traditional hot smoking has slightly higher edges over the LS-treated sausages in terms of lipid oxidation, microbiological safety, and sensory panel ratings. However, if not superior, the same was found to be well within the acceptable limit in case of LS-treated sausages proving the potentiality of the use of LS as a suitable replacement for the traditional hazardous hot smoking process.

The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages

“…Bhuyan et al [ 32 ], analysing the impacts of various smoking methods on the quality of pork sausages, did not find statistically significant differences ( p ≥ 0.05) in terms of TPA parameters. The quoted authors showed higher values regarding the hardness, chewiness, cohesiveness and resilience in the case of hot smoked sausages.…”

Socio-demographic influences on various consumer food safety indices: an empirical study of ethnic Goan pork sausage consumers

“…Heavy rainfall and less sunshine hours during monsoon (from June to October) in Goa forced the producers to adopt smoking of Goan pork sausages over sun drying. Traditional wood smoking also preserves the shelf life of Goan pork sausages due to the antimicrobial and antioxidant properties of the smoke components (Bhuyan et al, 2018;Lingbeck et al, 2014). Over some time, due to its rich sensory attributes and extended storage stability, the Goan pork sausage producers started producing more smoked versions than the sundried version.…”

Application of Liquid Smoke from Coconut Shell in Tandipang (Dussumeiria Acutta) Smoked Fish To Extend Shelf Life

“…The different methods of smoking process can result in a different shelf life of the product. Different smoking methods such as traditional hot smoking and fumigation using liquid smoke result in different shelf life (Bhuyan et al, 2018). Coconut shell liquid smoke which is traded consists of three grades.…”