Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages

Pöhlmann, Margarete; Hitzel, Alexander; Schwägele, Fredi; Speer, Karl; Jira, Wolfgang

doi:10.1016/j.foodcont.2013.05.005

Cited by 37 publications

(20 citation statements)

References 7 publications

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“…There are positive effects, such as improvement of flavor, color and odor in lamb meat [ 71 ]. The effect of smoking on meat increases with the time of exposure [ 72 ]. Hot smoking, cold smoking, electrostatic smoking and use of condensates, smoke aromas or liquid smoke are different kinds of smoking treatments.…”

Section: Processingmentioning

confidence: 99%

“…The sensory scores for smoked buffalo rumen meat products added with ginger extract were found to be within the acceptable limit during the storage period of 15 days [ 80 ]. Meat smoking enhances the sensory attributes but at the same time contaminates with carcinogenic residues such as polycyclic aromatic hydrocarbons or nitrosamines [ 72 , 81 , 82 ]. The residues are nowadays reduced by separating the smoke generating chamber and the smoking chamber, such that the residues precipitate in the generation chamber, exempting the meat of theses harmful residues [ 73 ].…”

Section: Processingmentioning

confidence: 99%

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The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

123

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This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

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Section: Processingmentioning

confidence: 99%

Section: Processingmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

123

View full text Add to dashboard Cite

show abstract

“…Additionally, small fish species are consumed with the skin, which contains more PAHs than the other parts of the fish. According to previous studies [18,33], the skin acts as a barrier to penetration by smoke particles, thereby preventing PAH contamination. e uptake of PAHs into the fish tissue is greater if the skin has been removed before smoking.…”

mentioning

confidence: 99%

“…e difference in PAH levels between the optimised and nonoptimised processes was obvious in both fish and meat samples, which emphasises the significance of temperature optimisation. Typically, the smoke generation temperature varies between 500 and 800°C and is controlled by the air supply [33].…”

mentioning

confidence: 99%

Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

Hokkanen

Luhtasela

Kostamo

et al. 2018

Journal of Chemistry

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Eighty fish products and 62 meat products were sampled and analysed in Finland, in the year of 2012 for four marker polycyclic aromatic hydrocarbons (PAH4) with an accredited gas chromatography-tandem mass spectrometry method. In general, the determined PAH4 levels were relatively low and below the maximum levels. The mean concentrations of smoked fish samples were 0.7 μg·kg−1 for benzo[a]pyrene and 3.9 μg·kg−1 for the PAH4 sum, whereas in smoked meat samples, mean benzo[a]pyrene and PAH4 sum levels were 2.2 μg·kg−1 and 11 μg·kg−1, respectively. However, PAH4 sum concentrations ranged from not detected to 200 µg·kg−1 particularly among meat products, underlining the importance of controlling the smoking process. In this study, the effect of selected smoking parameters, i.e., smoking technique (direct/indirect), smoking time (less than five hours/more than five hours), smoke generation temperature (optimised/nonoptimised), and the distance (less than five metres/more than five metres) between the food and the smoke source, confirmed the linkage between the smoking factors and the PAH4 levels formed in fish and meat products. As guidance for a safe smoking process, it was demonstrated that an indirect smoking technique, a shorter smoking time, an optimised smoke generation temperature, and a longer distance from the smoke source generated lower PAH concentrations in food products. However, while a shorter smoking time generated lower PAH levels in meat products, the levels in fish products were unexpectedly higher than in those smoked for a longer time. Other factors, such as the smoking type (cold smoking/warm or hot smoking) and the fish size, may have affected this result.

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“…It is thought that these results may be due to different antioxidant activities of the wood chips. Pöhlmann et al (2013) reported that phenolic compounds found in the wood chips at different levels play an important role in antioxidative activity of smoked products. On the other hand, the effect of meat cooking process on TBARS values of meat is still contradictive.…”

Section: Resultsmentioning

confidence: 99%

Effects of Smoking With Different Wood Chips and Barbecuing on Some Properties of Salmon Fish

Öz

2019

Gıda

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In the present study, the effects of smoking with different wood chips and barbecuing on some properties (moisture content, pH value and lipid oxidation) of salmon fish were investigated. The smoking process was carried out by cold smoking method using five different wood chips: oak, apple, bourbon soaked oak, cherry and hickory. The lowest moisture content was determined in the samples smoked with bourbon soaked oak wood chips. Smoking and barbecuing caused an increase in the pH values and the highest pH value was determined in the samples smoked with hickory wood chips. In addition, both processes had a significant effect on TBARS value of salmon (P <0.05). Wood chip types showed both antioxidant and prooxidant effects in the present study. The lowest TBARS values in smoking and barbecuing processes were determined in the samples smoked with hickory wood chips.

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Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages

Cited by 37 publications

References 7 publications

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

Effects of Smoking With Different Wood Chips and Barbecuing on Some Properties of Salmon Fish

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