A STUDY ON PRODUCTION OF LIQUID SMOKE FROM CHERRY WOOD AND ITS CHEMICAL COMPOSITION AND FUNCTIONAL EFFICACY

Abstract

Liquid smoke was generated from cherry wood chips utilizing a simplified assembly design, with specific procedural modifications implemented to minimize the formation of polycyclic aromatic hydrocarbons. The chemical composition of the resulting liquid smoke was systematically analyzed to assess its properties. Liquid smoke of different percentages is applied to the lean uncured pork meat and cured pork meat by injecting it with syringe. To evaluate its antimicrobial efficacy, liquid smoke solutions at concentration of 10%, 15%, and 20% were applied to lean uncured pork meat and cured meat and microbiological assessment was carried out. Sensory properties and changes in antioxidant activity and total phenolic count were determined by applying the same concentration of liquid smoke. Reddish yellow liquid smoke having acidity of 0.2% was produced with the yield of 41 ml per kg per hour. Total solids of liquid smoke were found negligible. pH, Antioxidant and total phenolic count of the liquid smoke were found to be 3.24, 46% and 49.23 mg GAE/ml respectively. The storage life of meat smoked with 10%, 15% and 20% liquid smoke was found to be 20, 20, and 25 days and for cured meat smoked with same amount of liquid smoke was 20, 25, and 30 days respectively. Sensory analysis identified cured meat treated with 20% liquid smoke as the most favorable. Antioxidant activity of cured meat treated with liquid smoke was higher as compared to uncured meat with same concentration and also decreasing rate was lesser for cured meat during 10-day storage period. Although, total phenolic content was initially similar in both meat types, its degradation rate was lower in cured samples.