Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Mince Sausage at Refrigerated Temperature.

The objective of this study was to investigate the effects of the kiln (SK-S) and liquid smoking (LS-S) processes on the quality of inulin-fortified emulsion-type mince sausages. The moisture content during the storage significantly ( < 0.05) decreased in C-S (control) sausages and increased ( < 0.05) in SK-S and LS-S sausages. The protein content decreased ( < 0.05) in C-S, SK-S, and LS-S throughout the storage period. Initially, among the three processed sausages, LS-S showed a lower pH value, and as the days of storage progressed, all the treatments exhibited a declining trend ( < 0.05). A significant ( < 0.05) increase in the PV was observed in all the sausages during the storage days at 5 ± 1 °C, but the intensity of the increase was lower in SK-S and LS-S. The total viable count of C-S and SK-S sausages reached the limit of acceptability (6 logcfu g) on the 20th day and on the 24th day of storage. The electrophoretic protein pattern of LS-S samples exhibited retention of all bands, indicating the lower proteolysis of MHC, actin, and troponin T in comparison with other treatments. The hardness ( < 0.05) and cohesiveness ( > 0.05) values of both SK-S and LS-S reduced as the storage days progressed. The present study indicates that the emulsion-type sausages incorporated with inulin powder (2%) exposed to kiln smoking and commercial liquid smoking retained good-to-better sensory attributes up to day 16 (C-S) and day 20 (SK-S and LS-S) under refrigerated storage at 5 ± 1 °C in low-density vacuum polyethylene (LDPE) pouches.