Abstract

The paper presents a study of Moskovskaya cooked smoked sausages formed in various artificial casings: fibrous (cellulose), collagen, and polyamide. An oxygen permeability oxygen permeability of the casings was above 40 cm³ and below 30 cm³/m²∙24 h∙bar. The study involved a sensory evaluation and instrumental tests using a VOCmeter multi-sensor system (‘electronic nose’) and a 7890A gas chromatograph with a 5975C VLMSD mass-selective detector (Agilent Technologies). We obtained original data on the qualitative composition and the quantitative content of substances that form the aroma of cooked smoked sausages in various types of casings. We found that the samples contained two groups of compounds with the chemical formulas of C_iH_kO_l and C_iH_kO_lN_m. They had a ratio of (12–33):1 and were, apparently, the most significant aromatic substances. The main class of identified compounds was carboxylic acid esters, accounting for 76.61–81.60% of the total substances. We established a correlation between the aroma intensity and the concentration of chlorine-containing and nitrogen-containing compounds (except amines, amides, nitriles, and hydrazides) in the gas phase. The results did not confirm our hypothesis about the influence of the casing type and its permeability on the development of oxidative processes in the production of cooked smoked sausages. The practical significance of the study lies in creating a database of over 200 aromatic compounds that allows for a deeper understanding of aroma formation processes in cooked smoked sausages. The database can be used to exert a purposeful technological influence on the quality indicators and create various flavour compositions to adjust the sensory properties of the product.

Keywords

Flavours of meat products, sensory evaluation, ‘electronic nose’, gas chromatographic analysis, artificial casings

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