Fakultät Naturwissenschaften

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Biologie, Ernährungs-wissenschaften und Lebensmittelwissenschaften sind die Schwerpunkte der Fakultät. Die Forschung befasst sich mit Schlüsselthemen der Life Sciences.

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3D chromatin maps of a brown alga reveal U/V sex chromosome spatial organization
(2024) Liu, Pengfei; Vigneau, Jeromine; Craig, Rory J.; Barrera-Redondo, Josué; Avdievich, Elena; Martinho, Claudia; Borg, Michael; Haas, Fabian B.; Liu, Chang; Coelho, Susana M.
Nuclear three dimensional (3D) folding of chromatin structure has been linked to gene expression regulation and correct developmental programs, but little is known about the 3D architecture of sex chromosomes within the nucleus, and how that impacts their role in sex determination. Here, we determine the sex-specific 3D organization of the model brown alga Ectocarpus chromosomes at 2 kb resolution, by mapping long-range chromosomal interactions using Hi-C coupled with Oxford Nanopore long reads. We report that Ectocarpus interphase chromatin exhibits a non-Rabl conformation, with strong contacts among telomeres and among centromeres, which feature centromere-specific LTR retrotransposons. The Ectocarpus chromosomes do not contain large local interactive domains that resemble TADs described in animals, but their 3D genome organization is largely shaped by post-translational modifications of histone proteins. We show that the sex determining region (SDR) within the U and V chromosomes are insulated and span the centromeres and we link sex-specific chromatin dynamics and gene expression levels to the 3D chromatin structure of the U and V chromosomes. Finally, we uncover the unique conformation of a large genomic region on chromosome 6 harboring an endogenous viral element, providing insights regarding the impact of a latent giant dsDNA virus on the host genome’s 3D chromosomal folding.
ACHEMA 2022: Innovationen und Trends in der Trocknungstechnik
(2023) Ruprecht, Nora Alina; Frank, Jennifer; Raiber, Tobias V.; Teichmann, Heike; Gschwind, Peter; Kohlus, Reinhard
In diesem Beitrag werden die Highlights der auf der ACHEMA 2022 ausgestellten Neuerungen zusammengefasst und es wird über die beobachteten Trends berichtet. Neben neuen Anlagen in einzelnen Trocknungsbereichen wurden die Schritte der Firmen in den Bereichen der Schwerpunktthemen Digitalisierung und Nachhaltigkeit näher betrachtet.
The added value of simulated near-surface wind speed over the Alps from a km-scale multimodel ensemble
(2024) Molina, M. O.; Careto, J. M.; Gutiérrez, C.; Sánchez, E.; Goergen, K.; Sobolowski, S.; Coppola, E.; Pichelli, E.; Ban, N.; Belus̆ić, D.; Short, C.; Caillaud, C.; Dobler, A.; Hodnebrog, Ø.; Kartsios, S.; Lenderink, G.; de Vries, H.; Göktürk, O.; Milovac, Josipa; Feldmann, H.; Truhetz, H.; Demory, M. E.; Warrach-Sagi, Kirsten; Keuler, K.; Adinolfi, M.; Raffa, M.; Tölle, M.; Sieck, K.; Bastin, S.; Soares, P. M. M.
The advancement of computational resources has allowed researchers to run convection-permitting regional climate model (CPRCM) simulations. A pioneering effort promoting a multimodel ensemble of such simulations is the CORDEX Flagship Pilot Studies (FPS) on “Convective Phenomena over Europe and the Mediterranean” over an extended Alps region. In this study, the Distribution Added Value metric is used to determine the improvement of the representation of all available FPS hindcast simulations for the daily mean near-surface wind speed. The analysis is performed on normalized empirical probability distributions and considers station observation data as the reference. The use of a normalized metric allows for spatial comparison among the different regions (coast and inland), altitudes and seasons. This approach permits a direct assessment of the added value between the CPRCM simulations against their global driving reanalysis (ERA-Interim) and respective coarser resolution regional model counterparts. In general, the results show that CPRCMs add value to their global driving reanalysis or forcing regional model, due to better-resolved topography or through better representation of ocean-land contrasts. However, the nature and magnitude of the improvement in the wind speed representation vary depending on the model, the season, the altitude, or the region. Among seasons, the improvement is usually larger in summer than winter. CPRCMs generally display gains at low and medium-range altitudes. In addition, despite some shortcomings in comparison to ERA-Interim, which can be attributed to the assimilation of wind observations on the coast, the CPRCMs outperform the coarser regional climate models, both along the coast and inland.
Almond-like aroma formation of acid whey by Ischnoderma benzoinum fermentation: potential application in novel beverage development
(2025) Hannemann, Lea; Klauss, Raphaela; Gleissle, Anne; Heinrich, Patrick; Braunbeck, Thomas; Zhang, Yanyan
To address the sourish off-aroma of acid whey and enhance its upcycling, a new basidiomycete Ischnoderma benzoinum -mediated fermentation system was developed using pure acid whey as the sole substrate. A pleasant sweetish and marzipan-like odor was perceived after fermentation within 7 d at 24 °C in darkness, which was shaped from key contributors including 4-methoxybenzaldehyde (odor activity value (OAV) 878), 3-methylbutanal (OAV 511), 3,4-dimethoxybenzaldehyde (OAV 50), and benzaldehyde (OAV 28). The typical sweetish and almond-like odor persisted well after ultrahigh-temperature processing, though its intensity decreased slightly. Concurrently, the fermentation reduced lactose from 52 to 20 g/L but increased the contents of essential amino acids like threonine, leucine, and lysine. No significant cytotoxicity or genotoxicity differences were found between fermented and unfermented whey. Overall, the study highlights the capability of I. benzoinum fermentation to enhance the flavor of acid whey, offering a promising approach for creating nutritional and flavorful acid-whey-based products.
Analysis of acrylamide in vegetable chips after derivatization with 2-mercaptobenzoic acid by liquid chromatography–mass spectrometry
(2022) Oellig, Claudia; Gottstein, Eva; Granvogl, Michael
Since many years, acrylamide (AA) is a well-known toxicologically relevant processing contaminant (“food-borne toxicant”). However, only during the recent years, high levels of acrylamide have been reported in vegetable chips. In the present study, AA was quantitated via a modified derivatization procedure with 2-mercaptobenzoic acid based on stable isotope dilution analysis and liquid chromatography–mass spectrometry. Extraction with a modified QuEChERS (quick, easy, cheap, efficient, rugged, safe) method, defatting with n -hexane, and a solid phase extraction clean-up with strong cation-exchange material were performed prior to the derivatization step. Limits of detection and quantitation (LoD and LoQ) were 12 and 41 µg of AA/kg of vegetable chips (estimated via signal-to-noise ratios of 3:1 and 10:1, respectively), and thus below the LoQ of 50 µg/kg requested by the European Food Safety Authority. Recovery rates between 92 and 101% at four spiking levels with a good precision expressed as a relative standard deviation < 7% were determined. With this method at hand, a survey of the current AA amounts in 38 vegetable chips from the worldwide market was performed, showing a remarkable variability between the different vegetables, but also between different products of the same vegetable. Thereby, the AA amounts ranged between 77.3 and 3090 µg/kg, with an average of 954 µg/kg which was distinctly higher in comparison to commercially available potato chips also analyzed in the present study (12 samples, range: 117–832 µg/kg, average: 449 µg/kg). While for sweet potato and parsnip relatively low AA amounts were found, beetroot and carrot showed rather high contents.
The antiviral activity of polyphenols
(2025) Burkard, Markus; Piotrowsky, Alban; Leischner, Christian; Detert, Katja; Venturelli, Sascha; Marongiu, Luigi
Polyphenols are secondary metabolites produced by a large variety of plants. These compounds that comprise the class of phenolic acids, stilbenes, lignans, coumarins, flavonoids, and tannins have a wide range of employment, from food production to medical usages. Among the beneficial applications of polyphenols, their antiviral activity is gaining importance due to the increased prevalence of drug‐resistant viruses such as herpes and hepatitis B viruses. In the present review, we provide an overview of the most promising or commonly used antiviral polyphenols and their mechanisms of action focusing on their effects on enveloped viruses of clinical importance (double‐stranded linear or partially double‐stranded circular DNA viruses, negative sense single‐stranded RNA viruses with nonsegmented or segmented genomes, and positive sense single‐stranded RNA viruses). The present work emphasizes the relevance of polyphenols, in particular epigallocatechin‐3‐gallate and resveratrol, as alternative or supportive antivirals. Polyphenols could interfere with virtually all steps of viral infection, from the adsorption to the release of viral particles. The activity of polyphenols against viruses is especially relevant given the risk of widespread outbreaks associated with viruses, remarked by the recent COVID‐19 pandemic.
Assessing the capabilities of 2D fluorescence monitoring in microtiter plates with data-driven modeling for secondary substrate limitation experiments of Hansenula polymorpha
(2023) Berg, Christoph; Herbst, Laura; Gremm, Lisa; Ihling, Nina; Paquet-Durand, Olivier; Hitzmann, Bernd; Büchs, Jochen
Background: Non-invasive online fluorescence monitoring in high-throughput microbioreactors is a well-established method to accelerate early-stage bioprocess development. Recently, single-wavelength fluorescence monitoring in microtiter plates was extended to measurements of highly resolved 2D fluorescence spectra, by introducing charge-coupled device (CCD) detectors. Although introductory experiments demonstrated a high potential of the new monitoring technology, an assessment of the capabilities and limits for practical applications is yet to be provided. Results: In this study, three experimental sets introducing secondary substrate limitations of magnesium, potassium, and phosphate to cultivations of a GFP-expressing H. polymorpha strain were conducted. This increased the complexity of the spectral dynamics, which were determined by 2D fluorescence measurements. The metabolic responses upon growth limiting conditions were assessed by monitoring of the oxygen transfer rate and extensive offline sampling. Using only the spectral data, subsequently, partial least-square (PLS) regression models for the key parameters of glycerol, cell dry weight, and pH value were generated. For model calibration, spectral data of only two cultivation conditions were combined with sparse offline sampling data. Applying the models to spectral data of six cultures not used for calibration, resulted in an average relative root-mean-square error (RMSE) of prediction between 6.8 and 6.0%. Thus, while demanding only sparse offline data, the models allowed the estimation of biomass accumulation and glycerol consumption, even in the presence of more or less pronounced secondary substrate limitation. Conclusion: For the secondary substrate limitation experiments of this study, the generation of data-driven models allowed a considerable reduction in sampling efforts while also providing process information for unsampled cultures. Therefore, the practical experiments of this study strongly affirm the previously claimed advantages of 2D fluorescence spectroscopy in microtiter plates.
Biotechnologische Herstellung des Biotensids Surfactin
(2021) Lilge, Lars
Comparison of binding properties of a laccase-treated pea protein-sugar beet pectin mixture with methylcellulose in a bacon-type meat analogue
(2022) Moll, Pascal; Salminen, Hanna; Stadtmueller, Lucie; Schmitt, Christophe; Weiss, Jochen
A bacon-type meat analogue consists of different structural layers, such as textured protein and a fat mimetic. To obtain a coherent and appealing product, a suitable binder must glue those elements together. A mixture based on pea protein and sugar beet pectin (r = 2:1, 25% w/w solids, pH 6) with and without laccase addition and a methylcellulose hydrogel (6% w/w) serving as benchmark were applied as binder between textured protein and a fat mimetic. A tensile strength test, during which the layers were torn apart, was performed to measure the binding ability. The pea protein–sugar beet pectin mixture without laccase was viscoelastic and had medium and low binding strength at 25 °C (F ≤ 3.5 N) and 70 °C (F ≈ 1.0 N), respectively. The addition of laccase solidified the mixture and increased binding strength at 25 °C (F ≥ 4.0 N) and 70 °C (F ≈ 2.0 N), due to covalent bonds within the binder and between the binder and the textured protein or the fat mimetic layers. Generally, the binding strength was higher when two textured protein layers were glued together. The binding properties of methylcellulose hydrogel was low (F ≤ 2.0 N), except when two fat mimetic layers were bound due to hydrophobic interactions becoming dominant. The investigated mixed pectin–pea protein system is able serve as a clean-label binder in bacon-type meat analogues, and the application in other products seems promising.
Construction and description of a constitutive plipastatin mono-producing Bacillus subtilis
(2020) Vahidinasab, Maliheh; Lilge, Lars; Reinfurt, Aline; Pfannstiel, Jens; Henkel, Marius; Morabbi Heravi, Kambiz; Hausmann, Rudolf
Background: Plipastatin is a potent Bacillus antimicrobial lipopeptide with the prospect to replace conventional antifungal chemicals for controlling plant pathogens. However, the application of this lipopeptide has so far been investigated in a few cases, principally because of the yield in low concentration and unknown regulation of biosynthesis pathways. B. subtilis synthesizes plipastatin by a non-ribosomal peptide synthetase encoded by the ppsABCDE operon. In this study, B. subtilis 3NA (a non-sporulation strain) was engineered to gain more insights about plipastatin mono-production. Results: The 4-phosphopantetheinyl transferase Sfp posttranslationally converts non-ribosomal peptide synthetases from inactive apoforms into their active holoforms. In case of 3NA strain, sfp gene is inactive. Accordingly, the first step was an integration of a repaired sfp version in 3NA to construct strain BMV9. Subsequently, plipastatin production was doubled after integration of a fully expressed degQ version from B. subtilis DSM10T strain (strain BMV10), ensuring stimulation of DegU-P regulatory pathway that positively controls the ppsABSDE operon. Moreover, markerless substitution of the comparably weak native plipastatin promoter (Ppps) against the strong constitutive promoter Pveg led to approximately fivefold enhancement of plipastatin production in BMV11 compared to BMV9. Intriguingly, combination of both repaired degQ expression and promoter exchange (Ppps::Pveg) did not increase the plipastatin yield. Afterwards, deletion of surfactin (srfAA-AD) operon by the retaining the regulatory comS which is located within srfAB and is involved in natural competence development, resulted in the loss of plipastatin production in BMV9 and significantly decreased the plipastatin production of BMV11. We also observed that supplementation of ornithine as a precursor for plipastatin formation caused higher production of plipastatin in mono-producer strains, albeit with a modified pattern of plipastatin composition. Conclusions: This study provides evidence that degQ stimulates the native plipastatin production. Moreover, a full plipastatin production requires surfactin synthetase or some of its components. Furthermore, as another conclusion of this study, results point towards ornithine provision being an indispensable constituent for a plipastatin mono-producer B. subtilis strain. Therefore, targeting the ornithine metabolic flux might be a promising strategy to further investigate and enhance plipastatin production by B. subtilis plipastatin mono-producer strains.
CortexVR: Immersive analysis and training of cognitive executive functions of soccer players using virtual reality and machine learning
(2022) Krupitzer, Christian; Naber, Jens; Stauffert, Jan-Philipp; Mayer, Jan; Spielmann, Jan; Ehmann, Paul; Boci, Noel; Bürkle, Maurice; Ho, André; Komorek, Clemens; Heinickel, Felix; Kounev, Samuel; Becker, Christian; Latoschik, Marc Erich
Goal: This paper presents an immersive Virtual Reality (VR) system to analyze and train Executive Functions (EFs) of soccer players. EFs are important cognitive functions for athletes. They are a relevant quality that distinguishes amateurs from professionals. Method: The system is based on immersive technology, hence, the user interacts naturally and experiences a training session in a virtual world. The proposed system has a modular design supporting the extension of various so-called game modes. Game modes combine selected game mechanics with specific simulation content to target particular training aspects. The system architecture decouples selection/parameterization and analysis of training sessions via a coaching app from an Unity3D-based VR simulation core. Monitoring of user performance and progress is recorded by a database that sends the necessary feedback to the coaching app for analysis. Results: The system is tested for VR-critical performance criteria to reveal the usefulness of a new interaction paradigm in the cognitive training and analysis of EFs. Subjective ratings for overall usability show that the design as VR application enhances the user experience compared to a traditional desktop app; whereas the new, unfamiliar interaction paradigm does not negatively impact the effort for using the application. Conclusion: The system can provide immersive training of EF in a fully virtual environment, eliminating potential distraction. It further provides an easy-to-use analyzes tool to compare user but also an automatic, adaptive training mode.
Development and validation of a novel enzyme-linked immunosorbent assay for the differentiation of tick-borne encephalitis infections caused by different virus subtypes
(2025) Freimane, Zane; Dobler, Gerhard; Chitimia-Dobler, Lidia; Karelis, Guntis; Girl, Philipp; Kuzmane, Sanita; Savicka, Oksana; Erber, Wilhelm; Zavadska, Dace
Objectives: Tick-borne encephalitis (TBE) is an infection caused by the tick-borne encephalitis virus (TBEV) that can lead to symptoms of central nervous system inflammation. There are five subtypes of TBEV, three of which – European, Siberian and Far Eastern – occur in Europe. As it is thought that different subtype infections exhibit varying clinical courses and outcomes, serological differentiation of the virus subtypes is clearly important. However, to date, this has proved difficult to achieve. Methods: An ELISA format was developed based on TBE virus NS1 antigen against the European, Siberian and Far Eastern subtype. The three NS1 antigens were biotechnologically produced in a human cell line and used for ELISA coating. Sera from German (European subtype) and Russian (Siberian and/or Far Eastern subtypes) TBE patients with positive TBEV IgG were used to test the reactivity against these three NS1 antigens. Results: Testing of 23 German and 32 Russian TBEV IgG-positive sera showed that the ELISA was able to differentiate between TBEV European subtype and TBEV Siberian and Far Eastern subtype infections. Conclusions: In geographical areas where two or more TBEV subtype infections can occur, the NS1-IgG ELISA developed here constitutes an important diagnostic tool to differentiate between European subtype infections and Siberian/Far Eastern subtype infections and to use the new assay for epidemiological studies to clarify the importance of particular subtype infections in an area. Consequently, it may help to better describe and anticipate the clinical courses and outcomes of particular TBEV subtype infections.
A diamine oxidase from Glutamicibacter halophytocola for the degradation of histamine and tyramine in foods
(2025) Kettner, Lucas; Freund, Alexander; Bechtel, Anna; Costa-Catala, Judit; Fischer, Lutz
A novel diamine oxidase (DAO) was discovered in the bacterium Glutamicibacter halophytocola (DAO-GH). The gene of DAO-GH was integrated into the genome of the yeast Komagataella phaffii and recombinantly produced under control of the methanol-inducible AOX1 promoter in a bioreactor cultivation. A high DAO activity of 70.2 ± 5.2 µkat/Lculture (5.25 ± 0.22 µkat/gprotein) was yielded after 90 h of cultivation. The DAO-GH was partially purified by the polyethyleneimine precipitation of nucleic acids, fractionated ammonium sulfate precipitation and hydrophobic interaction chromatography, resulting in a specific DAO activity of 19.7 µkat/gProtein. The DAO-GH was then biochemically investigated regarding its potential for histamine and tyramine degradation in fermented foods and the human small intestine. Interestingly, the DAO-GH showed activity even at a low pH of 5 and low temperature of 6 °C. Both histamine and tyramine were effectively degraded and DAO-GH showed especially very high affinity towards tyramine (Km of 0.009 mM). The DAO-GH was shown to be capable of degrading around 20% of the initially applied histamine in tuna paste (pH 5.6) at 5 °C within 24 h and completely degraded the histamine in a simulated intestinal fluid within 1.5 h in bioconversion experiments. The DAO-GH was spray-dried for the production of a storable enzyme preparation. Only around 17% of activity were lost in this process and the DAO-GH remained stable at room temperature for at least 3 months. The discovery of this DAO with its very advantageous biochemical properties allows the preparation of histamine-reduced or -free fermented foods by a simple enzymatic treatment or the treatment of histamine intolerance symptoms as a dietary supplement or medicine.
Editorial: Methods in molecular innate immunity: 2022
(2025) Fritz, Jörg H.; Kufer, Thomas A.
Editorial: Microbial biosurfactants: updates on their biosynthesis, production and applications
(2024) Hausmann, Rudolf; Déziel, Eric; Soberón-Chávez, Gloria
Effect of cutting set variations on structural and functional properties of hamburgers
(2024) Berger, Lisa M.; Adam, Felix; Gibis, Monika; Witte, Franziska; Terjung, Nino; Weiss, Jochen
Meat grinders are composed of a combination of individual functional elements (e.g., screw conveyor, perforated plates, knives). This setup, and in particular the chosen cutting set, influences the characteristics of ground meat and hamburgers produced. In this study, we took a closer look at the effect of cutting set variations and process parameters on structural, functional, and physicochemical properties of beef hamburgers produced. It was found that the specific mechanical energy input during grinding increased when cutting levels, i.e., a set of one hole plate and one knife, were increased, causing more cell disintegration ( r = 0.387, p = 0.02). Surprisingly though, an influence on the functional and quality parameters of the hamburgers could not be found for most parameters tested. The findings indicate that variations in the cutting set affect the process parameters and the stress applied to the meat, but residence times in this zone are too small to cause noticeable effects on the analytical and qualitative properties of hamburgers. As such, there are options for energy and cost optimization of industrial grinding processes without sacrificing quality.
Effect of liquefaction temperature and enzymatic treatment on bioethanol production from mixed waste baked products
(2025) Almuhammad, Mervat; Kölling, Ralf; Einfalt, Daniel
This study investigates the effect of different liquefaction temperatures (50–70 °C) and four commercial enzyme formulations on glucose release and subsequent ethanol yield, using mixed waste baked products as a substrate. Among the enzymes tested, Amylase GA 500 proved to be superior in the hydrolysis of starch at lower temperatures (50 °C and 55°C). At higher liquefaction temperatures (65 °C and 70°C) all four enzyme preparations showed comparable activity. The highest glucose concentration (205.7 g/L) and the highest ethanol yield (92 g/L) were achieved with Amylase GA 500 at 65 °C. Its superior performance is attributed to the synergistic activity of α-amylase and glucoamylase, which facilitates efficient starch hydrolysis. Crucially, we discovered that the liquefaction temperature profoundly affects fermentation speed independently of the initial glucose concentration or the enzyme preparation used for starch hydrolysis. This novel mechanistic insight suggests that higher temperature treatment either makes an additional factor crucial for yeast fermentation available or depletes/destroys an inhibitor present in the complex waste bakery product matrix. These findings highlight the critical role of temperature and enzyme formulation in optimizing bioethanol production from bakery waste, supporting the development of more sustainable and efficient waste-to-biofuel processes.
Effect of partial condensation (dephlegmation) in fruit brandy distillation equipment on the composition of apple brandies
(2025) Yagishita, Manami; Reber, Oliver; Alter, Daniela; Kölling, Ralf; Einfalt, Daniel; Chinnici, Fabio
Fruit brandy equipment commonly uses partial condensation (dephlegmation) to generate reflux in the distillation column. Here, we examined the effect of dephlegmation on the composition of fruit brandies in both lab-scale and large-scale settings. In lab-scale experiments, the dephlegmator led to a pronounced enrichment of ethanol in the distillate due to preferred condensation of water, while the concentration of flavor compounds was differentially affected. Some compounds were enriched in the distillate, some were depleted, and some were unaffected by dephlegmation compared with the control without a dephlegmator. Large-scale fruit brandy equipment relying exclusively on dephlegmation was compared as standard with an enrichment section containing three trays. In the equipment relying on dephlegmation, tail components such as fusel alcohols were less well separated from the middle run, which led to a reduced yield of clean spirit in the middle run. In triangle tests, the spirits from the two devices could be clearly differentiated, but there was no clear preference for one spirit or the other. This study provides for the first time detailed data on the influence of dephlegmators on the behavior of flavor compounds during fruit brandy distillation.
Effect of relative humidity on the thin-layer chromatographic separation of E 472 emulsifiers
(2023) Schuster, Katharina; Oellig, Claudia
E 472 emulsifiers are organic acid esters of mono- and diacylglycerides. These emulsifiers are categorized into six subgroups (E 472a-f) based on the specific acid component, e.g., acetic acid, lactic acid, citric acid, tartaric acid, or mixtures of tartaric and acetic acid. The present study investigated the effect of relative humidity (RH) on the thin-layer chromatographic separation of four E 472 emulsifier subgroups, addressing practical concerns due to RH variations between seasons and within laboratories. Three RH-setting techniques affecting plate activity and chamber climate were assessed using saturated salt and aqueous sulfuric acid solutions. Aqueous sulfuric acid solutions for RH adjustment resulted in decreased hRF values, while no trends in hRF value changes were observed for saturated salt solutions. Unlike RH itself, the RH setting technique led to substantial changes in the chromatographic fingerprint. Thus, the choice of the RH setting method should be tailored to the specific analyte and analysis goal. Despite variations in chromatographic fingerprints between the three RH setting techniques, the fingerprint remained consistent within the same technique across the tested RH range.
Effect of smoldering air volume flow rates and smoking time on quality attributes of Frankfurter-type sausages
(2025) Leible, Malte; Herrmann, Kurt; Gibis, Monika; Weiss, Jochen
This study explores the effects of varying smoking conditions on the properties of Frankfurter-type sausages. Using a modified smoldering smoke generator, air volume flow rate and smoking time were varied to assess their impact on color, texture, and sensory characteristics. The results showed significant changes in these characteristics and a wide spectrum in smoke color was produced across the 14 different settings. L* values ranged from 64.32 ± 0.61 to 46.33 ± 0.78, a* values ranged from 11.81 ± 0.29 to 24.18 ± 0.39, b* values ranged from 14.93 ± 0.77 to 41.20 ± 1.25 with an increase in smoking time and air volume flow generally leading to a darker smoking color. Sensory test regarding color showed that the perceived color behaved similarly to the measured color. In these descriptive tests the perceived color ranged from 0.42 ± 0.42 to 9.67 ± 0.43 on a scale from 0 to 10. Smoke odor did not show the strong differences seen in the other results. Here the perceived smoke odor ranged from 4.76 ± 2.00 to 8.64 ± 1.03 on a scale from 0 to 10. Since the study was based on a statistical experimental plan, a predictive model based on a surface plot could be established. These findings provide valuable insights in the qualitative changes in Frankfurter -Type sausages for optimizing smoking parameters in the food industry, potentially enabling precise control over desired sensory and physical properties in smoked meat products.

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