Liha töötlemine
including fruity, diacetyl-like, spicy, protein frankfurters 30 minutes at internal tempera-
hydrolysate-like, or that of freshly baked tures 60–76°C, the total number of aerobic
bread. The desirable smoky flavor is associ- bacteria may be reduced by about two log
ated with the presence of a mixture of cycles; higher temperature and longer pro-
syringol and 4-methylsyringol, although 4- cessing time is slightly more effective.
allylsyringol, guaiacol, 4-methylguaiacol, Smoke components delay the growth of
and trans-isoeugenol also contribute to the microflora in cold-stored frankfurters,
typical sensory sensation. However, the mul- whereby the effect increases with the smoking
titude of variations of the smoky flavor is time. Natural smoking can retard the onset
probably due to the contribution of the osmic of greening of frankfurters caused by
annaabi.ee 
