Publication detail

Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings

ŠIMKO, P.

Original Title

Type

journal article - other

Language

English

Original Abstract

This review deals with effects of environmental and physicochemical factors affecting polyaromatic hydrocarbon (PAH) elimination from smoked meat products and liquid smoke flavoring (LSF). In the introductory part, some essential information are aimed at principles of food smoking and PAH formation during smoke generation as a result of incomplete wood combustion. Also, an application of alternative technology for food aromatization using LSF is briefly mentioned. Similarly, latest European legislation, biological effects, and analytical aspects of PAHs are mentioned concisely. The main part is devoted to physicochemical factors affecting the PAH content in smoked meat products, such as light, additional cooking, and packaging, which are able to decrease considerably PAH content in some meat products. The most important effect on PAH concentration decrease in LSF has low-density polyethylene (LDPE) package due to sorption processes on a surface of the plastic with subsequent diffusion into the plastic bulk. A less effective material is polyethylene terephthalate (PET), when only a surface adsorption process comes into account. Moreover, this process is affected also by other compounds presented in liquid media able to compete for the adsorption center on the PET surface.

Keywords

benzo(a)pyrene; liquid smoke flavorings; low-density polyethylene; polycyclic aromatic hydrocarbons; polyethylene terephthalate; smoked meat foods; review

Authors

ŠIMKO, P.

Released

7. 7. 2005

Publisher

wiley

Location

Weinheim, Germany

ISBN

1613-4125

Periodical

Molecular Nutrition & Food Research

Year of study

Number

State

Federal Republic of Germany

Pages from

637

Pages to

647

Pages count

BibTex

@article{BUT46316,
  author="Peter {Šimko}",
  title="Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings",
  journal="Molecular Nutrition & Food Research",
  year="2005",
  volume="49",
  number="7",
  pages="637--647",
  issn="1613-4125"
}