Examining the effect of smoking whole chicken products with different wood chips on shelf life and defining flavor profiles

This study aims to produce "piliç tandır", a traditional street food, in a hygienic, safe, and tasty manner on an industrial scale by integrating hot smoking and controlled cooking techniques. The effects of using different wood chips (Beech-Fagus sylvatica L., Cherry-Prunus avium L., Alder-Alnus glutonisa L.) in smoking on the product's shelf life, chemical composition, microbiological quality, and sensory characteristics were evaluated. Chicken carcasses, each weighing between 1100 and 1350 g, were smoked after optimized marinating and cooking processes and stored in vacuum packaging at 0°C for 48 days. Data obtained from the study conducted on industrially produced "piliç tandır" showed that smoking with beech, cherry, and alder chips reduced the moisture content of the product while increasing the amount of fat, protein, ash, and total phenolic compounds. Samples smoked with alder sawdust in particular exhibited the lowest TBARS values and the highest oxidative stability. In these groups, TAMB, yeast-mold, and coliform counts were also lower compared to other sawdust groups. The alder group stood out in terms of color, texture, and volatile aroma profile, while PAH values remained below legal limits in all groups; the lowest levels were detected in samples smoked at controlled temperatures and times. Sensory analyses also indicated that the alder group was preferred by consumers. As a result, the hot smoking process not only extended shelf life but also improved the microbiological quality of the products, increased their chemical stability, and enhanced their sensory characteristics. While products with a shelf life of 32 days were previously produced in the facility using beech wood chips, this study extended the shelf life to 35, 40, and 48 days, respectively, using beech, cherry, and redwood wood chips. In this context, redwood sawdust, in particular, stands out as the most suitable and effective material for the smoking process. This study is considered to be an important reference for the development of functional and safe meat products.