Effect of smoked conditions on sensory and texture of smoked horsemeat intestines and its process optimization

The smoked conditions of smoked horsemeat intestine on sensory and texture properties were studied, and the smoked process was optimized. Sensory evaluation and texture properties analysis were used to study the effect of smoking temperature, smoking time, smoking concentration, air humidity on sensory quality and texture properties of smoked horsemeat intestines. Moreover, orthogonal design method was used to optimize smoked conditions. The results indicated that the optimum smoked conditions were as follows:the smoking temperature 50℃, the smoking time 6h, the smoking concentration 80% (s/s) and the air humidity 50%. Under these conditions, smoked horsemeat intestines had better hardness, chewiness, springiness, cohesiveness, and had better appearance, color, organization, taste and odor. Verification tests showed that the process conditions were stable and practical.