Investigation into Some Physicochemical and Organoleptic properties of Smoked Frankfurter Sausage with different smoke generation sources and time

Smoking process by reason of effect on taste,color,reduction of moisture and pH in final product is important.For this purpose Frankfurter sausages content of 80% meat for 3 and 4 hours with three smoke’s source of Paper,Poplar and Haloxylon with traditional method were smoked and during one month storage on days of 1,7,14 and 28 were evaluated. During this process the reduction of moisture content as well as increasing the proportion of protein, fat, ash and reduction of pH in samples significantly compared to control samples and with increasing time of smoking and change of smoke’s source were observed. Colorimetric test results also showed that smoking the sausage samples caused reduction of lightness and yellowness and increasing of redness but only reduction of lightness with change of smoking’s time and smoke’s source was statistically significant.During one month storage samples on the 1st day and 28th ,reduction of lightness and redness and increasing of yellowness were assessed statistically significant. Also smoking sausages, caused a significant reduction in the total count of micro-organisms compared to control samples.Because of the different chemical properties of smoke’s sources,the most changes in physicochemical properties and reduction of lightness belong to smoking sample with paper and 4 hours duration and the lowest was in connection with poplar.Also smoked samples were gained the highest points for organoleptic properties compared to control samples.