1. The effect of liquid smoke obtained from fast pyrolysis of a hardwood on physical properties and shelf life of cheddar cheese
- Author
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Saeid Baroutian, Guanyu An, Xing Xin, Wenyu Zhao, and Khadijehbeigom Ghoreishi
- Subjects
Smoke ,food.ingredient ,Chemistry ,Syringol ,General Chemistry ,Shelf life ,Biochemistry ,Industrial and Manufacturing Engineering ,chemistry.chemical_compound ,Liquid smoke ,food ,Hardwood ,Phenol ,Guaiacol ,Food science ,Pyrolysis ,Food Science ,Biotechnology - Abstract
Liquid smoke is a liquid flavouring and customer favourite alternative to traditional food smoking. In this study, fast pyrolysis and selective condensation technologies were used to produce liquid smoke from kanuka (Kunzea ericoides) wood. Chemical analysis showed the abundant compounds in kanuka wood liquid smoke were creosol, guaiacol, syringol, and 4-ethylguaiacol in phenol groups. Liquid smoking of cheddar cheese was compared with and cold smoking method. Liquid smoked and cold-smoked cheddar cheese were analysed for their effects on the texture profile, colour change and shelf life of the cheese. Principal component analysis was employed to classify smoked cheese samples and interpret the correlation of treatment conditions and cheese characteristics. Liquid smoking treatment showed the advantages of rapidly processing and altering cheese characteristics. During storage, the reactions between smoke compounds and cheese led to further changes in cheese characteristics. Liquid smoking and cold smoking both showed strong antimicrobial activities, which could prolong the shelf life for at least 8 weeks for ambient storage.
- Published
- 2021