Bhuyan Debajit, Das Ankur, Laskar Saurabh Kumar, Bora Durlav Prasad, Tamuli Shantanu, Hazarika Mineswar
Department of Livestock Products Technology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India.
Department of Veterinary Microbiology, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati - 781 022, Assam, India.
Vet World. 2018 Dec;11(12):1712-1719. doi: 10.14202/vetworld.2018.1712-1719. Epub 2018 Dec 20.
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).
Pork sausages were prepared by employing CS (T) and by addition of LS at 3% (T), 5% (T), and 7% (T) 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 (a), 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).
The mean percentage moisture and percentage ether extract contents of the conventionally smoked sausages (T) 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 a 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 T 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 T 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 T 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 15 day of refrigerated storage.
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.
进行一项实验，以评估经传统烟熏（CS）和液熏（LS）处理的猪肉香肠的营养、物理化学、微生物和感官特性。
采用CS（T）制备猪肉香肠，并分别添加3%（T₁）、5%（T₂）和7%（T₃）的LS，对照组（C）香肠不进行烟熏。在即食猪肉香肠制备当天，对其进行近似成分、乳化稳定性（ES）、蒸煮损失（CL）、pH值、水分活度（a）、质地剖面分析（TPA）和剪切力评估，并在冷藏储存（6±1°C）条件下，每隔5天直至15天，根据硫代巴比妥酸反应物（TBARS）值、感官品质、总活菌数、嗜冷菌总数以及酵母菌和霉菌数评估香肠的货架期。
传统烟熏香肠（T）的平均水分百分比和乙醚提取物百分比含量与其他配方存在显著差异（p≤0.01）。然而，在平均粗蛋白百分比和总固体百分比方面，各处理组之间未记录到显著差异（p≥0.05）。不同香肠乳液的平均ES（油毫升数/100克乳液）范围为1.88至3.20，而香肠配方之间的平均a值无显著差异。就平均百分比而言，CL和pH值方面，T组香肠记录到显著最低值（p≤0.01）。所有处理组在不同时间段记录的平均TBARS值范围为0.10至0.33毫克丙二醛[MDA]/千克香肠，均在允许限度内。T配方香肠记录到最高剪切力值（千克力）（p≤0.01），而各处理组香肠的TPA未记录到任何显著差异（p≥0.05）。感官研究表明，无论采用何种处理，香肠在冷藏储存10天内均可接受；然而，T配方香肠的感官评分显著更高（p≤0.01）。在微生物学方面，不同配方的香肠在冷藏储存15天内均在可接受限度内。
该研究表明，在脂质氧化、微生物安全性和感官评分方面，传统热熏相对于液熏处理的香肠略具优势。然而，即使不具有优势，液熏处理的香肠也被发现完全在可接受限度内，证明了使用液熏作为传统有害热熏工艺合适替代品的潜力。
