Publication detail
Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings
ŠIMKO, P.
Original Title
Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings
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
49
Number
7
State
Federal Republic of Germany
Pages from
637
Pages to
647
Pages count
11
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"
}