Smoked Food

Ledesma, Estefanía; Rendueles, Manuel; Dı́az, Mario

doi:10.1016/b978-0-444-63666-9.00008-x

Cited by 19 publications

(19 citation statements)

References 163 publications

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“…is the contamination of food by toxic and carcinogenic compounds such as PAHs, N-nitrosamines, heterocyclic aromatic amines, and βcarbolines (Ledesma, Rendueles, & Díaz, 2017).…”

mentioning

confidence: 99%

Effect of different smoking processes on the nutritional and polycyclic aromatic hydrocarbons composition of smoked Clarias gariepinus and Cyprinus carpio

Tiwo

Tchoumbougnang

Nganou

et al. 2019

Food Science & Nutrition

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The effect of different smoking processes on the nutritional value and polycyclic aromatic hydrocarbon (PAHs) content of Clarias gariepinus and Cyprinus carpio has been assessed in this study. After smoking processes, the finish products were analyzed to determine the nutritional quality and the PAHs content. Different smoking processes significantly decreased ( p < 0.05) lipids content of fish. The smoked fish with unfiltered Psidium guajava has revealed higher lipid contents of 14.17 ± 0.15% and 14.96 ± 0.05%, respectively, for SNE GSF and SE GSF. A significant reduction ( p < 0.05) in protein content (% DM) has been observed in the two fish's species submitted to smoking processes. We found that evisceration of fish before smoking leads to increase the level of naphthalene, acenaphthene, and benzo (a) pyrene in smoked C. gariepinus and C. carpio . The use of metallic filter in the smoking of noneviscerated fish leads to the significant reduction ( p < 0.05) of the PAHs content in smoked fishes. Higher levels of PAH such as naphthalene and acenaphthene with values of 1,451.54 ± 49.58 and 709.91 ± 8.12 ng/kg were found in smoked C. carpio and 1,841.1 ± 11.41 and 809.91 ± 1.10 ng/kg were found in smoked C. gariepinus obtained in the case of traditional smoking. The PAHs content was higher in fish smoked using traditional ovens. Therefore, the quality of smoked fish was improved using a metallic filter during different smoking processes.

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“…is the contamination of food by toxic and carcinogenic compounds such as PAHs, N-nitrosamines, heterocyclic aromatic amines, and βcarbolines (Ledesma, Rendueles, & Díaz, 2017).…”

mentioning

confidence: 99%

Effect of different smoking processes on the nutritional and polycyclic aromatic hydrocarbons composition of smoked Clarias gariepinus and Cyprinus carpio

Tiwo

Tchoumbougnang

Nganou

et al. 2019

Food Science & Nutrition

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“…Various food smoking methods can be divided into traditional and industrial methods. Additionally, the smoke generation technologies can be classified as liquid smoke, friction smoke, steam smoke, fluidisation smoke, electrostatic smoke, touch smoke, and smouldering smoke [ 3 ]. Generally, smoke generation is most commonly achieved with smouldering smoke at temperatures between 500 and 800 °C, controllable by air supply [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…At present, the most frequently used smoking methods are traditional smouldering smoke and industrial smouldering smoke in the processing of smoked meat products. Traditional smouldering smoke is developed by smouldering wood directly below hanging meat in a smokehouse for a long time [ 3 ]. The temperature, humidity and density of smoke must be skilfully controlled by the operator by changing the moistness of the wood chips or sawdust or opening or closing the air inlets of the smokehouse [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…In the flavour research field, sensory evaluation is one of the basic direct methods to describe sensory attributes. However, some studies have indicated that the perceptions of a trained panel do not completely reflect the sensory perceptions of consumers [ 3 , 8 ]. It has become increasingly important to include instrumental data to help understand the sensory attributes of foodstuffs [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Yin

Chen

Liu

et al. 2021

Foods

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Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

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“…According to the Brazilian Regulation, smoking is a mandatory step in the manufacturing of bacon (Brasil, 2000). In this process, the meat is exposed to the smoke of wood chips that are pyrolysed until temperatures higher than 500 ºC are achieved (Ledesma, Rendueles, & Díaz, 2017;Ledesma, Laca, Rendueles, & Díaz, 2016), leading to the generation of a series of volatile compounds (Aaslyng & Meinert, 2017).…”

Section: Introductionmentioning

confidence: 99%

Use of sensory analysis and social media for product development driven by consumers: a case-study for smoked bacon

Villa¹,

Manuel²

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The aim of this study was to perform a descriptive analysis (DA) of bacons smoked with woods from reforestation and liquid smokes in order to investigate their sensory profile. Six samples of bacon were selected: three smoked bacons with different wood species (Eucalyptus citriodora, Acacia mearnsii, and Bambusa vulgaris), two artificially smoked bacon samples (liquid smoke) and one negative control (unsmoked bacon). Additionally, a commercial bacon sample was also evaluated. DA was developed successfully, presenting a good performance in terms of discrimination, consensus and repeatability. The study revealed that the smoking process modified the sensory profile by intensifying the "saltiness" and differentiating the unsmoked from the smoked samples. The results from the current research represent the first methodological development of descriptive analysis of bacon and may be used by food companies and other stakeholders to understand the changes in sensory characteristics of bacon due to traditional smoking process.

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Smoked Food

Cited by 19 publications

References 163 publications

Effect of different smoking processes on the nutritional and polycyclic aromatic hydrocarbons composition of smoked Clarias gariepinus and Cyprinus carpio

Effect of different smoking processes on the nutritional and polycyclic aromatic hydrocarbons composition of smoked Clarias gariepinus and Cyprinus carpio

Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Use of sensory analysis and social media for product development driven by consumers: a case-study for smoked bacon

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