The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages
Abstract
:1. Introduction
2. Results and Discussion
3. Materials and Methods
3.1. Preparation of Sausages
- Country sausage. Ingredients: pork (100 g of the product was made from 122 g of meat), salt, pepper and garlic.
- Home sausage. Ingredients: pork (100 g of the product was made of 110 g of meat), salt, pepper and garlic.
- Bieszczady sausage. Ingredients: pork and beef (100 g of the product was made from 98 g of pork and 27 g of beef), salt and natural spices.
3.2. Texture Measurement
3.3. Chemical Composition
3.4. Colour Measurement
3.5. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Sample Availability: Samples of the compounds are available from the authors. |
Specification | Variant of Smoking | Sausage | ||
---|---|---|---|---|
Country | Home | Bieszczady | ||
Hardness 1 (N) | A | 19.48 ± 5.73 | 17.84 ± 4.49 | 27.10 A ± 7.68 |
B | 16.61 ± 2.75 | 14.95 ± 1.54 | 16.85 B ± 1.57 | |
Hardness 2 (N) | A | 17.73 ± 6.70 | 16.48 ± 7.07 | 24.66 A ± 6.64 |
B | 14.66 ± 2.65 | 13.78 ± 1.69 | 15.49 B ± 1.36 | |
Rigidity 5 (N) | A | 6.38 ± 0.80 | 5.95 ± 0.48 | 9.18 A ± 0.82 |
B | 6.75 ± 0.88 | 6.03 ± 0.60 | 6.65 B ± 0.55 | |
Rigidity 8 (N) | A | 11.75 ± 1.53 | 10.68 ± 0.84 | 16.99 A ± 1.32 |
B | 12.88 ± 2.33 | 11.00 ± 1.17 | 12.36 B ± 1.25 | |
Springiness (mm) | A | 6.79 ± 1.03 | 6.86 ± 1.47 | 7.25 ± 1.35 |
B | 6.03 ± 0.27 | 6.71 ± 0.39 | 6.71 ± 0.30 | |
Cohesiveness | A | 0.51 ± 0.05 | 0.51 A ± 0.02 | 0.54 ± 0.03 |
B | 0.48 ± 0.03 | 0.56 B ± 0.03 | 0.56 ± 0.02 | |
Adhesiveness (mJ) | A | 0.26 ± 0.05 | 0.18 ± 0.08 | 0.30 ± 0.04 |
B | 0.24 ± 0.06 | 1.65 ± 0.07 | 0.68 ± 0.09 | |
Resilience | A | 0.20 ± 0.03 | 0.22 A ± 0.02 | 0.23 ± 0.03 |
B | 0.20 ± 0.02 | 0.26 B ± 0.02 | 0.25 ± 0.02 | |
Gumminess (N) | A | 9.19 ± 3.12 | 9.00 ± 3.69 | 14.47 A ± 3.25 |
B | 8.06 ± 1.63 | 8.32 ± 1.09 | 9.39 B ± 0.99 | |
Chewiness (mJ) | A | 67.93 ± 15.60 | 66.43 ± 18.85 | 108.58 A ± 21.76 |
B | 48.84 ± 11.33 | 55.96 ± 9.39 | 63.10 B ± 8.14 |
Specification | Variant of Smoking | Sausage | ||
---|---|---|---|---|
Country | Home | Bieszczady | ||
Water (%) | A | 53.12 A ± 8.64 | 57.08 ± 4.71 | 63.59 ± 2.79 |
B | 62.52 B ± 1.40 | 55.13 ± 2.25 | 63.45 ± 0.64 | |
Protein (%) | A | 15.25 A ± 2.38 | 16.01 ± 1.97 | 17.72 ± 0.93 |
B | 17.19 B ± 0.39 | 15.03 ± 0.66 | 17.48 ± 0.18 | |
Fat (%) | A | 30.03 A ± 5.05 | 25.17 ± 6.27 | 17.47 ± 3.62 |
B | 18.32 B ± 1.73 | 27.85 ± 3.02 | 17.12 ± 0.78 |
Specification | Variant of Smoking | Sausage | ||
---|---|---|---|---|
Country | Home | Bieszczady | ||
L (%) | A | 63.78 ± 4.01 | 66.38 ± 1.92 | 56.57 A ± 2.10 |
B | 63.76 ± 3.22 | 67.10 ± 1.17 | 60.64 B ± 0.79 | |
a | A | 5.00 ± 1.94 | 6.75 ± 1.44 | 11.52 ± 1.30 |
B | 7.45 ± 0.80 | 6.94 ± 0.66 | 11.05 ± 0.78 | |
b | A | 10.85 ± 2.00 | 11.38 ± 1.26 | 10.79 ± 0.38 |
B | 11.59 ± 0.12 | 11.90 ± 0.66 | 11.07 ± 0.34 |
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Duma-Kocan, P.; Rudy, M.; Gil, M.; Stanisławczyk, R. The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages. Molecules 2020, 25, 5515. https://doi.org/10.3390/molecules25235515
Duma-Kocan P, Rudy M, Gil M, Stanisławczyk R. The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages. Molecules. 2020; 25(23):5515. https://doi.org/10.3390/molecules25235515
Chicago/Turabian StyleDuma-Kocan, Paulina, Mariusz Rudy, Marian Gil, and Renata Stanisławczyk. 2020. "The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages" Molecules 25, no. 23: 5515. https://doi.org/10.3390/molecules25235515