Meşe ve kiraz ağacı yongalarıyla soğuk tütsülenmiş yumurtaların duyusal özellikleri, tüketici kabulü ve mikrobiyolojik özelliklerinin değerlendirilmesi


Aydın A.

INTERNATIONAL FOOD RESEARCH JOURNAL, cilt.38, sa.5, ss.93-105, 2026 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 38 Sayı: 5
  • Basım Tarihi: 2026
  • Dergi Adı: INTERNATIONAL FOOD RESEARCH JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.93-105
  • İstanbul Üniversitesi-Cerrahpaşa Adresli: Evet

Özet

This study evaluated the effects of cold smoking with oak or cherry wood chips on the sensory qualities, consumer acceptance, color attributes, and microbiological safety of hard-boiled eggs. Fresh, intact eggs (n=10 per group) from 60-week-old hens were cold-smoked for 15 minutes in a custom-built airtight chamber and subsequently hard-boiled. A sensory panel (n=10) assessed organoleptic properties using 5- and 9-point scales, and instrumental color (CIE L*, a*, b*) was measured with a colorimeter. Microbiological analyses for total aerobic mesophilic bacteria, coliforms, and yeasts–molds were performed on eggshells after 8 days of room-temperature storage. Significant differences were observed between smoking treatments. Cherry-smoked eggs received lower appearance (P<0.05) and yolk taste scores (P<0.01) than both control and oak-smoked eggs, resulting in reduced purchase intent (P<0.05). Cherry smoke also caused more pronounced color changes, increasing a* and b* values and decreasing L* in egg whites. For yolks, both smoke types lowered L* and b* values compared with controls. Oak-smoked eggs were sensorially closer to non-smoked eggs and received higher overall liking scores. Microbiologically, cherry smoke showed a notable antimicrobial effect by reducing total aerobic mesophilic bacteria after storage (P<0.05), whereas neither smoke type affected coliform or yeast–mold levels. In conclusion, oak smoke produced a more sensorially acceptable product, while cherry smoke provided superior microbial reduction. The choice of wood chip should therefore align with the desired outcome—consumer appeal or extended shelf-life.