The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages
The aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) in the sausage technological process carried out in a traditional smoking chamber with an indirect fur...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-11-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/25/23/5515 |
| _version_ | 1797546871711858688 |
|---|---|
| author | Paulina Duma-Kocan Mariusz Rudy Marian Gil Renata Stanisławczyk |
| author_facet | Paulina Duma-Kocan Mariusz Rudy Marian Gil Renata Stanisławczyk |
| author_sort | Paulina Duma-Kocan |
| collection | DOAJ |
| description | The aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) in the sausage technological process carried out in a traditional smoking chamber with an indirect furnace. The research material consisted of medium-ground sausages: Country, Home and Bieszczady sausages. The research showed that, as the temperature in the smoking chamber and the smoking time changed, the following texture parameters decreased: cycle hardness 1 and 2, springiness, gumminess and chewiness. In addition, there were shown statistically significant differences (<i>p</i> < 0.05) in the chemical composition of Country sausage between the applied smoking variants. It was also found that the temperature of the furnace, upper and lower smoking chamber and the length of smoking time did not have a statistically significant influence on the share of red (a*) and yellow (b*) in the analysed sausages. |
| first_indexed | 2024-03-10T14:35:21Z |
| format | Article |
| id | doaj.art-d029d5eb75fc44ddbc1b1aaad3b264b9 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T14:35:21Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-d029d5eb75fc44ddbc1b1aaad3b264b92023-11-20T22:14:29ZengMDPI AGMolecules1420-30492020-11-012523551510.3390/molecules25235515The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground SausagesPaulina Duma-Kocan0Mariusz Rudy1Marian Gil2Renata Stanisławczyk3Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, PolandDepartment of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, PolandDepartment of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, PolandDepartment of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, PolandThe aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) in the sausage technological process carried out in a traditional smoking chamber with an indirect furnace. The research material consisted of medium-ground sausages: Country, Home and Bieszczady sausages. The research showed that, as the temperature in the smoking chamber and the smoking time changed, the following texture parameters decreased: cycle hardness 1 and 2, springiness, gumminess and chewiness. In addition, there were shown statistically significant differences (<i>p</i> < 0.05) in the chemical composition of Country sausage between the applied smoking variants. It was also found that the temperature of the furnace, upper and lower smoking chamber and the length of smoking time did not have a statistically significant influence on the share of red (a*) and yellow (b*) in the analysed sausages.https://www.mdpi.com/1420-3049/25/23/5515medium-ground sausagestraditional smokingtexturecolour |
| spellingShingle | Paulina Duma-Kocan Mariusz Rudy Marian Gil Renata Stanisławczyk The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages Molecules medium-ground sausages traditional smoking texture colour |
| title | The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages |
| title_full | The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages |
| title_fullStr | The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages |
| title_full_unstemmed | The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages |
| title_short | The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages |
| title_sort | influence of temperature differences in smoking chamber and furnace and smoking time on the quality of medium ground sausages |
| topic | medium-ground sausages traditional smoking texture colour |
| url | https://www.mdpi.com/1420-3049/25/23/5515 |
| work_keys_str_mv | AT paulinadumakocan theinfluenceoftemperaturedifferencesinsmokingchamberandfurnaceandsmokingtimeonthequalityofmediumgroundsausages AT mariuszrudy theinfluenceoftemperaturedifferencesinsmokingchamberandfurnaceandsmokingtimeonthequalityofmediumgroundsausages AT mariangil theinfluenceoftemperaturedifferencesinsmokingchamberandfurnaceandsmokingtimeonthequalityofmediumgroundsausages AT renatastanisławczyk theinfluenceoftemperaturedifferencesinsmokingchamberandfurnaceandsmokingtimeonthequalityofmediumgroundsausages AT paulinadumakocan influenceoftemperaturedifferencesinsmokingchamberandfurnaceandsmokingtimeonthequalityofmediumgroundsausages AT mariuszrudy influenceoftemperaturedifferencesinsmokingchamberandfurnaceandsmokingtimeonthequalityofmediumgroundsausages AT mariangil influenceoftemperaturedifferencesinsmokingchamberandfurnaceandsmokingtimeonthequalityofmediumgroundsausages AT renatastanisławczyk influenceoftemperaturedifferencesinsmokingchamberandfurnaceandsmokingtimeonthequalityofmediumgroundsausages |