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Tradicionalne dimljene mesne proizvode dobivamo od mesa domaćih papkara i kopitara. U njih ubrajamo trajne i polutrajne kobasice te trajne i polutrajne suhomesnate proizvode. Dimljenje je metoda konzerviranja koju primjenjujemo kod ovakvih proizvoda, a bitno je jer konzervira namirnice svojim antioksidativnim, baktericidnim i antifungativnim djelovanjem. Dimljenje je bitno i za okus tradicionalnih mesnih proizvoda, a mesu daje specifičnu boju, aromu i okus preko kemijskih spojeva koji na taj način nastaju (fenolni derivati, organske kiseline, karbonili). Uz ove spojeve nepotpunim izgaranjem drveta nastaju i policiklički aromatski ugljikovodici (PAH). Istraživanje PAH-ova je poprilično važno zato što je dokazano da neki policiklički aromatski spojevi imaju kancerogeno i mutageno djelovanje. Traditional smoked meat products are produced from the meat of domestic ungulates. The term „traditional meat product“ commonly refers to perishable sausages, and perishable and semi-perishable cured meat products. Smoking is one of the common methods for processing such food by antioxidant, bactericidal and antifungal effects. Smoking is also important for the taste of traditional meat products and gives the meat a specific color, aroma and taste through chemical compounds that are formed in this way (phenolic derivatives, organic acids, carbonyls). In addition to these compounds, incomplete combustion of wood produces polycyclic aromatic hydrocarbons (PAH). The study of PAHs is quite important because it has been proven that some polycyclic aromatic compounds have carcinogenic and mutagenic effects. |
