Liha töötlemine
chromatography reveal different flavors, a few days under refrigeration. By smoking
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
annaabi.ee 
