Effect of Liquid Smoke Flavoring Prepared from Hickory Shells on the Quality of Low Temperature Sausage

doi:10.7506/spkx1002-6630-201123024

Abstract

Abstract: In this study, an extension of our previous work in which we prepared a liquid smoke flavoring from hickory shells by high temperature pyrolysis, detarring, fractionation, extraction, and so on, the effect of adding the flavoring on sensory characteristics, texture and storage stability of low temperature sausage was investigated. The results showed that sensory evaluation of sausage was significantly improved by adding the flavoring at the dose of 0.2%. However, the flavoring had a negative effect on the texture of sausage, and 0.4% addition led to a significant reduction in the hardness, springiness and cohesiveness (P ＜ 0.05). In addition, the flavoring decreased the peroxide value significantly (P＜0.05), inhibited microbial growth (P＜0.05), and enhanced the storage stability.

Key words: liquid smoke flavoring, sensory valuation, texture profile analysis (TPA), storage stability

CLC Number:

TS251.6

CAIKe-zhou，JIANGShao-tong，HEYu-jie，PANLi-jun. Effect of Liquid Smoke Flavoring Prepared from Hickory Shells on the Quality of Low Temperature Sausage[J]. FOOD SCIENCE, 2011, 32(23): 125-129.

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Effect of Liquid Smoke Flavoring Prepared from Hickory Shells on the Quality of Low Temperature Sausage

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