Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages

Autor:	Florentina Israel-Roming, Radu C. Racovita, Maria Daniela Ciucă, Catinca Secuianu
Rok vydání:	2020
Předmět:	0106 biological sciences Hot Temperature Time Factors Food Handling Swine education Polycyclic aromatic hydrocarbon 01 natural sciences Quercus Smoke Fagus Animals Food science Polycyclic Aromatic Hydrocarbons Carcinogen chemistry.chemical_classification Chemistry 010401 analytical chemistry Food preservation General Chemistry Contamination Wood humanities 0104 chemical sciences Meat Products visual_art Pork Meat visual_art.visual_art_medium Sawdust Gas chromatography–mass spectrometry General Agricultural and Biological Sciences 010606 plant biology & botany
Zdroj:	Journal of Agricultural and Food Chemistry. 68:9530-9536
ISSN:	1520-5118 0021-8561
DOI:	10.1021/acs.jafc.0c04116
Popis:	Smoking is an excellent food preservation method but also a source of contamination of foodstuffs with carcinogenic polycyclic aromatic hydrocarbons (PAHs). Herein we investigated the influence of smoking temperature, smoking time, and type of wood sawdust used as smoke source on PAH levels attained through controlled smoking of pork sausages. Four PAHs (benz[
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa06dce18a025fad7b6c1be6c7678b8a https://doi.org/10.1021/acs.jafc.0c04116 Zobrazit plný text záznamu