In this research, the effect of liquid smoke on the chemical, microbiological, physical and sensorial properties of Frankfurters were investigated. For this purpose, prepared sausage batters according to the standard formula were stuffed into the casings and divided into three groups before cooking and smoking. Sausages were smoked by using three different methods: natural smoking, dipping into 0.25% liquid smoke for 6 minutes and pulverization of 0.25% liquid smoke for 6 minutes. After cooking, the sausages in each group were vacuum packed. All samples were stored at 4±1°C and analyzed on the day 0 and 7-day intervals thereafter. Total mesophylic aerobic bacterial (TMAB) count, total psychrophilic aerobic bacterial (TPAB) counts, lactic acid bacterial (LAB) counts, pH value, TBA value, nitrosopigment transformation proportion (NP), tintometer color value (AK) and sensorial properties of sausage samples were investigated. According to the results, although both liquid smoking methods did not have any effect on the pH values of sausages, these values changed with storage time in three groups (P

In this research, the effect of liquid smoke on the chemical, microbiological, physical and sensorial properties of Frankfurters were investigated. For this purpose, prepared sausage batters according to the standard formula were stuffed into the casings and divided into three groups before cooking and smoking. Sausages were smoked by using three different methods: natural smoking, dipping into 0.25% liquid smoke for 6 minutes and pulverization of 0.25% liquid smoke for 6 minutes. After cooking, the sausages in each group were vacuum packed. All samples were stored at 4±1°C and analyzed on the day 0 and 7-day intervals thereafter. Total mesophylic aerobic bacterial (TMAB) count, total psychrophilic aerobic bacterial (TPAB) counts, lactic acid bacterial (LAB) counts, pH value, TBA value, nitrosopigment transformation proportion (NP), tintometer color value (AK) and sensorial properties of sausage samples were investigated. According to the results, although both liquid smoking methods did not have any effect on the pH values of sausages, these values changed with storage time in three groups (P