The Phenomena of Quality in the Smoke Curing Process

Tilgner, Damazy Jerzy

doi:10.1016/b978-0-08-022002-4.50004-5

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2006

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Cited by 2 publications

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“…On the International Symposium on Advances in Smoking of Foods held in Warsaw in 1976, Prof. Tilgner, one of the pioneers of modern smoking technology, stressed that ''in studying the contribution of smoke compounds to sensory effect of smoking or smoke flavouring, the DUAL APPROACH-parallel sensory and instrumental analysis of the same material is necessary in order to obtain informative results'' (Tilgner, 1976). This study tried to apply that approach.…”

Section: Introductionmentioning

confidence: 98%

Volatiles composition and flavour profile identity of smoke flavourings

Kostyra

Baryłko-Pikielna

2006

Food Quality and Preference

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Section: Introductionmentioning

confidence: 98%

Volatiles composition and flavour profile identity of smoke flavourings

Kostyra

Baryłko-Pikielna

2006

Food Quality and Preference

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“…the preservation (Barylko-Pikielna 1977;Tilgner 1977). and should now be considered primarily as a flavoring process (Riha and Wendorff 1993;McLlveen and Vallely 1996).…”

Section: Introductionmentioning

confidence: 98%

Brning Time and Smoking Influence on Acceptability of Idiazabal Cheese

Elortondo

Albisu

Barcina

2002

Journal of Food Quality

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Brining time and traditional smoking efsects on sensory characteristics (appearance, odor, texture, taste and afertaste) during ripening of Idiazabal cheese were studied in terms of acceptability. The range of brining time (12, 24 and 36 h) considered in this study showed little effect on sensory parameters. In longer brined cheeses, an improvement of rind acceptability was observed especially at the beginning of the ripening period. In young products the texture of the more salted cheese was preferred, in hard cheeses consumers preferred the less salty ones. The traditional smoking process had a greater eflect on sensory parameters perceived by consumers than brining time did. It was observed that smoking had a positive influence on acceptability of rind, paste color and eyes. Smoking also increased odor and texture acceptability.

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The Phenomena of Quality in the Smoke Curing Process

Cited by 2 publications

References 7 publications

Volatiles composition and flavour profile identity of smoke flavourings

Volatiles composition and flavour profile identity of smoke flavourings

Brning Time and Smoking Influence on Acceptability of Idiazabal Cheese

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