The phenomena of quality in the smoke curing process

Abstract

Abstract

Polycyclic aromatic hydrocarbon (PAH) composition of mesquite (Prosopis fuliflora) smoke and grilled beef

“…The presence of both carcinogenic and noncarcinogenic PAH in smoked/grilled foods and wood smoke has been well documented Shubik, 1964,1965;Lijinsky and Ross, 1967;Rhee and Bratzler, 1968;Tilgner and Daun, 1969;Rusz et al 1971; White et al, 1971;Toth and Blaas, 1972;Potthast and Eigner, 1975;Panalaks, 1976;Steinig, 1976; Borys et al, 1977;Obiedzinski, 1977; Obiedzinski and Borys, 1977;Potthast, 1978Potthast, , 1979; Lo and Sandi, 1978; Doremire et al" 1979;Lintas et al, 1979;Binnemann, 1979;Fretheim, 1983; Larsson et al, 1983; Colmsjo et al, 1984; Lawrence and Weber, 1984). Numerous factors can contribute to the formation of PAH in smoke and foods, with several important ones being wood composition, temperature of pyrolysis (Tilgner, 1977), and meat lipid content (Doremire et al, 1979). Recently, mesquite, which is a leguminous plant of the American Southwest, has become quite popular as a fuel source for grilled foods. Its advocates claim that its high combustion temperature gives food a unique flavor and results in a moist product.…”

Phenolics in Food and Nutraceuticals

“…Phenol and o-cresol have also been found as flavor components of butter (Urbach Contribution of phenolic compounds to flavor and color characteristics of foods 447 et al, 1972) and have been included as a part of flavoring mix used to simulate a cheese flavor (Urbach et al, 1972). Tilgner (1977) estimated that smoke used in meat and fish curing may contain up to 10,000 different compounds; of these, probably about 500 are responsible for a smoky flavor note. A number of studies have indicated that phenolic compounds present in the vapor phase of smoke may contribute to imparting a smoky flavor to foods (Baryłko-Pikielna, 1977;Bratzler et al, 1969;Daun, 1972;Hamm, 1977).…”

Comparison of Odor-Active Volatile Compounds of Fresh and Smoked Salmon

“…These phenolic compounds are also found in smoked fish (22). Carbonyl compounds play a role in the color and texture of the final product (23) and are more responsible for the "fishy" odor. Thus, the volatile odor-active compounds in smoked salmon are unknown, even though some information is available about the volatile odorant compounds of wood smoke, because no study has yet related the volatile compounds with their odor in smoked salmon.…”