Browsing by Subject "Sausage"

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    Effect of smoldering air volume flow rates and smoking time on quality attributes of Frankfurter-type sausages
    (2025) Leible, Malte; Herrmann, Kurt; Gibis, Monika; Weiss, Jochen; Leible, Malte; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany; Herrmann, Kurt; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany; Gibis, Monika; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany; Weiss, Jochen; Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
    This study explores the effects of varying smoking conditions on the properties of Frankfurter-type sausages. Using a modified smoldering smoke generator, air volume flow rate and smoking time were varied to assess their impact on color, texture, and sensory characteristics. The results showed significant changes in these characteristics and a wide spectrum in smoke color was produced across the 14 different settings. L* values ranged from 64.32 ± 0.61 to 46.33 ± 0.78, a* values ranged from 11.81 ± 0.29 to 24.18 ± 0.39, b* values ranged from 14.93 ± 0.77 to 41.20 ± 1.25 with an increase in smoking time and air volume flow generally leading to a darker smoking color. Sensory test regarding color showed that the perceived color behaved similarly to the measured color. In these descriptive tests the perceived color ranged from 0.42 ± 0.42 to 9.67 ± 0.43 on a scale from 0 to 10. Smoke odor did not show the strong differences seen in the other results. Here the perceived smoke odor ranged from 4.76 ± 2.00 to 8.64 ± 1.03 on a scale from 0 to 10. Since the study was based on a statistical experimental plan, a predictive model based on a surface plot could be established. These findings provide valuable insights in the qualitative changes in Frankfurter -Type sausages for optimizing smoking parameters in the food industry, potentially enabling precise control over desired sensory and physical properties in smoked meat products.