Abstract:

In order to provide a technical support for improved production of liquid smoked Muslim beef sausages, the
effects of traditional wood smoking process and modern liquid smoking process on the quality of smoked Muslim beef
sausages were evaluated with respect to the differences in sensory evaluation, color, benzo(a)pyrene, volatile flavor
compounds and shelf life. The results indicated that traditional wood smoking process had an obvious advantage on the
flavor of smoked products. The relative content of phenolic compounds in traditional wood smoked sausages was 16.95%,
but only 11.58% in liquid smoked sausages. In contrast, modern liquid smoked products had an obvious advantage on
benzo(a)pyrene. There was 2.84 μg/kg benzo(a)pyrene in sausages subjected to traditional smoking for 40 min, but only
0.95 μg/kg in sausages subjected to liquid smoking with 4 replicates. While, in terms of color and shelf life, there was no
obvious difference. Therefore, further improvement of flavor ingredients in liquid smoked products should be conducted to
make them closer to the traditional wood smoked products, thereby improving smoked Muslim beef sausage quality and the
market share of liquid smoked products.

Key words: Muslim beef sausage, smoking, flavor substance, benzo(a)pyrene, shelf life