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