The effects of alternative fuel types on the organoleptic qualities of smoked coarse pork sausages

Abstract

This study was carried out to assess the effects of alternative smoking fuel types on
the organoleptic qualities of coarse pork sausages. The sausages were produced with
lean pork (2.5 kg) and pork fat (0.5 kg), minced, mixed with spices and stuffed into
natural casings. They were grouped into four and each group was smoked with one of
four fuel types: sawdust (control, C), corn cobs (CC), groundnut pods (GP) or
soybean residue (SBR) for fifty minutes and stored for assessment in two batches on
the day after production and fourteen days later. The attributes assessed were colour,
taste, flavour and texture of the smoked sausages. The products were grilled to a core
temperature of 70oC, sliced into pieces of 2.0cm in length and served to trained taste
panelists in coded aluminum foil for sensory evaluation. A five-point category scale
was used for the evaluation. There were no significant differences among the fuel
types on the qualities of the smoked pork sausages. The fuel types imparted a
desirable brownish colour and a moderate ‘smoky' flavour in the sausages resulting in
a pleasant taste and these qualities were found to persist after freezing for fourteen
days. The alternative fuel exhibited different characteristics during the smoking
process. The SBR was found to burn faster than all the other fuels and therefore,
would be needed in relatively larger quantities than any of the fuel types for
meaningful economic use. The CC had the tendency to flame easily, burn quite fast
and requires occasional sprinkling with water to enhance smouldering and smoke
production. The moistened GP were observed to produce the best smoke comparable
to standard fuels like hardwoods. These alternative fuels therefore, have some
potential for use in smoking pork sausages without marked deviations from the
conventional products smoked with sawdust. They could, therefore, serve as
substitutes or supplementary fuel to the use of sawdust.

Keywords: smoking, fuel, organoleptic, pork, sausages

African Journal of Food, Agriculture, Nutrition and Development Vol. 9 (2) 2009: pp. 691-699