By A. Rutkowski
Read or Download Advances in Smoking of Foods. Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8–10 September, 1976 PDF
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Extra info for Advances in Smoking of Foods. Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8–10 September, 1976
This seems to be the only legal regulation in any country which is limiting the content of a PAH in a food product. T^drocarbons The methods for PAH analysis of smoked foods mainly involve liquid-solid or liquid-liquid extraction of the previously ground material (22, 27, 62, 104 ) . In addition, extraction procedures are used in which the smoked products are subjected to prior alkaline disintegration (11, 38) · These procedures have, for the most part, the disadvantages of being expensive in terms of time and of the amount of materials needed: especially expensive are the ultra-pure extraction reagents.
2. The phenolic fraction is mainly (or entirely) responsible for both effects. Within the fraction, separate chemical individuals demonstrate differentiated activity, related to their chemical structure and physical properties. 3. Since phenols present in the smoke are multifunctional agents - flavouring, bacteriostatic and antioxidative - the concentrations in which they show bacteriostatic and antioxidative properties are practically limited to the level at which they are acceptable for their flavouring effect.
However, an addition of such phenols to meat products does by far not give a smoke flavour which is com parable to the effect of freshly developed wood smoke (24, 5 1 , 44)· This observation makes it clear that the proper analysis of all phenols and other flavouring constituents of smoke and smoked products is necessary in order to understand the chemical nature of the aroma of smoked foods. The amount and composition of phenols in curing smoke are strongly influen ced by the temperature of smoke generation ( 31) and by smoking technology (so).
Advances in Smoking of Foods. Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8–10 September, 1976 by A. Rutkowski