Polycyclic Aromatic Hydrocarbons in Some Processed Smoked Meat, Poultry meat and Fish Products
نویسندگان
چکیده
منابع مشابه
Smoked Meat Products - Innovative Strategies for Reduction of Polycyclic Aromatic Hydrocarbons by Optimisation of the Smoking Process
The contents of polycyclic aromatic hydrocarbons (PAH) in Frankfurtertype sausages were investigated in depency on hot smoking conditions (glow smoke), type of casing, back fat content and different types of wood chips. For the smoking experiments three different types of smoke densities and ventilator velocities, three types of casings, four different back fat contents (10%, 20%, 30%, and 39%)...
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BACKGROUND: Polycyclic aromatic hydrocarbons (PAHs) represent a group of organic compounds containing two or more aromatic rings. Their control in the human food chain is required due to the mutagenic and carcinogenic potential, exhibited in vertebrates. In the present study, the occurrence of PAHs in 36 cheeses smoked by various processes was investigated. RESULTS: PAH concentrations (sum of 1...
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Data on thermophysical properties are essential for modeling and evaluation of food processing operations involving heat transfer when safety, quality and energy cost are considered. Thermophysical properties of various meat and poultry emulsions were evaluated at 4 temperatures (20, 40, 60 and 80C). Thermal conductivities (0.26 W/mK to 0.48 W/mK) increased linearly with the temperature from 20...
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Per capita consumption of meat and meat products in Malaysia more than doubled from 15.70 kg in 1970 to 35.71 kg in 1990. This increase in meat consumption is mainly due to the rapid development and wide acceptance of value added meat and poultry products amongst Malaysian consumers. Meat products such as burgers, sausages, hotdogs and nuggets are widely accepted and consumed by all ethnic grou...
متن کاملPolycyclic Aromatic Hydrocarbons Residues in Gentile Di Maiale, a Smoked Meat Product Typical of Some Mountain Areas in Latina Province (Central Italy)
Gentile di maiale is a typical meat product prepared in some traditional plants of Latina Province (Central Italy). It is obtained from dehydration, salting, smoking and ripening of swine rectum. Aim of this study was to evaluate the influence of the traditional smoking process on polycyclic aromatic hydrocarbons (PAHs) content by means of high-performance liquid chromatographic/fluorescence de...
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ژورنال
عنوان ژورنال: Egyptian Journal of Food Safety
سال: 2018
ISSN: 2735-5330
DOI: 10.21608/ejfsj.2018.157083