Impact of Different Smoke Condensates on the Physico-Chemical, Chemical and Sensory Proporties of Dry Fermented Sausages

G. Delanghe; L. Dewulf; J. Van Durme; I. Fraeye

Impact of Different Smoke Condensates on the Physico-Chemical, Chemical and Sensory Proporties of Dry Fermented Sausages

In: 63rd International Congress of Meat Science and Technology

Authors:

G. Delanghe

G. Delanghe ¹Research Unit Odour Chemistry, KU Leuven (Technology Campus Ghent), Gebroeders De Smetstraat 1, 9000 Ghent, Belgium

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L. Dewulf

L. Dewulf ²Research Group for Technology and Quality of Animal Products, KU Leuven (Technology campus Ghent), Gebroeders De Smetstraat 1, 9000 Ghent, Belgium; ilse.fraeye@kuleuven.be

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J. Van Durme

J. Van Durme ¹Research Unit Odour Chemistry, KU Leuven (Technology Campus Ghent), Gebroeders De Smetstraat 1, 9000 Ghent, Belgium

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, and

I. Fraeye

I. Fraeye ²Research Group for Technology and Quality of Animal Products, KU Leuven (Technology campus Ghent), Gebroeders De Smetstraat 1, 9000 Ghent, Belgium; ilse.fraeye@kuleuven.be

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Type:: Chapter

Pages:: 612–613

DOI:: https://doi.org/10.3920/9789086868605_272

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Dry fermented sausages were smoked using 4 different kinds of smoke condensates. Physicochemical (water activity, dry matter, texture, colour), chemical (aroma profiling) and sensory properties of these sausages were assessed. The aroma profiles of the dry fermented sausages were all very different, as the chemical composition of the smokes was different. Of the other investigated parameters, only the colour and sensory properties of the sausages were significantly different. Higher amounts of phenolic and carbonylic components resulted in darker sausages. Clear differences in sensory properties were seen in smoke aroma and smoke flavour.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Impact of Different Smoke Condensates on the Physico-Chemical, Chemical and Sensory Proporties of Dry Fermented Sausages

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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