Physicochemical and microbiological evaluation of sausages produced by conventional smoking and liquid smoke
DOI:
https://doi.org/10.26605/medvet-v19n4-7339Keywords:
pork, preservation methods, meat productsAbstract
Smoking is an ancient practice for preserving food, providing aroma, color, flavor, and texture. Traditionally, it involves exposure to wood smoke, but this may contain toxic compounds and hinder product standardization. As an alternative, the meat industry has adopted liquid smoke, whose effects are still poorly studied. This study evaluated the physicochemical and microbiological characteristics of sausages smoked conventionally (CS), with liquid smoke (LS), and without smoking (NS). Three batches of sausages, formulated with pork, lard, and seasonings, were processed at 80°C for 3 hours. Microbiological analyses included coliforms, mesophilic and psychrotrophic aerobes, lactic acid bacteria (LAB), coagulase-positive Staphylococcus counts, and the detection of Salmonella. Physicochemical analyses measured protein, fat, moisture, ash, and pH. There were no significant differences between treatments regarding physicochemical and microbiological characteristics, indicating that smoking, whether conventional or with liquid smoke, does not alter sausage composition. In non-smoked sausages, coliforms at 30°C and LAB counts were found above the minimum detection limit of the technique. Liquid smoking proved to be a viable alternative to conventional smoking, maintaining the quality and safety of sausages.Downloads
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Copyright (c) 2025 João Gabriel Werneck, Aline Helena de Souza, Daniele Aparecida Costa, Nicolly Faria Garrido, Gustavo Lucas Costa Valente
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