Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices.
Identifieur interne : 002541 ( Main/Exploration ); précédent : 002540; suivant : 002542Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices.
Auteurs : Alexander Hitzel [Allemagne] ; Margarete Pöhlmann ; Fredi Schw Gele ; Karl Speer ; Wolfgang JiraSource :
- Food chemistry [ 1873-7072 ] ; 2013.
Descripteurs français
- KwdFr :
- MESH :
- analyse : Contamination des aliments, Hydrocarbures aromatiques polycycliques, Phénols, Produits carnés, Épices.
- composition chimique : Bois.
- méthodes : Manipulation des aliments.
- instrumentation : Animaux, Manipulation des aliments, Suidae.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Phenols, Polycyclic Aromatic Hydrocarbons.
- analysis : Food Contamination, Meat Products, Spices.
- chemistry : Wood.
- instrumentation : Food Handling.
- methods : Food Handling.
- Animals, Swine.
Abstract
The contents of polycyclic aromatic hydrocarbons (15+1 EU PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and trans-isoeugenol) were investigated in smouldering-smoked Frankfurters and mini-salamis. For the 51 smoking experiments wood chips of oak, poplar, hickory, spruce, fir, alder, beech, and beech with an apple-smoking spice mix, cherry-smoking spice mix, and a mix of juniper berries and bay leaves were tested. The use of poplar and hickory led to a decrease in the PAH contents in the range of 35-55% compared to the commonly used beech wood. Higher PAH contents by using softwood were not observed. The use of the rapidly growing poplar seems to be a reasonable approach for reducing the PAH contents in smoked meat products. Furthermore, the sum contents of the five phenolic substances in sausages smoked with poplar were higher, or only slightly lower, when compared to the use of beech.
DOI: 10.1016/j.foodchem.2013.02.011
PubMed: 23561196
Affiliations:
Links toward previous steps (curation, corpus...)
Le document en format XML
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substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and trans-isoeugenol) were investigated in smouldering-smoked Frankfurters and mini-salamis. For the 51 smoking experiments wood chips of oak, poplar, hickory, spruce, fir, alder, beech, and beech with an apple-smoking spice mix, cherry-smoking spice mix, and a mix of juniper berries and bay leaves were tested. The use of poplar and hickory led to a decrease in the PAH contents in the range of 35-55% compared to the commonly used beech wood. Higher PAH contents by using softwood were not observed. The use of the rapidly growing poplar seems to be a reasonable approach for reducing the PAH contents in smoked meat products. Furthermore, the sum contents of the five phenolic substances in sausages smoked with poplar were higher, or only slightly lower, when compared to the use of beech.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">23561196</PMID><DateCompleted><Year>2013</Year><Month>10</Month><Day>18</Day></DateCompleted><DateRevised><Year>2019</Year><Month>12</Month><Day>10</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1873-7072</ISSN><JournalIssue CitedMedium="Internet"><Volume>139</Volume><Issue>1-4</Issue><PubDate><Year>2013</Year><Month>Aug</Month><Day>15</Day></PubDate></JournalIssue><Title>Food chemistry</Title><ISOAbbreviation>Food Chem</ISOAbbreviation></Journal><ArticleTitle>Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices.</ArticleTitle><Pagination><MedlinePgn>955-62</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodchem.2013.02.011</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0308-8146(13)00170-2</ELocationID><Abstract><AbstractText>The contents of polycyclic aromatic hydrocarbons (15+1 EU PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and trans-isoeugenol) were investigated in smouldering-smoked Frankfurters and mini-salamis. For the 51 smoking experiments wood chips of oak, poplar, hickory, spruce, fir, alder, beech, and beech with an apple-smoking spice mix, cherry-smoking spice mix, and a mix of juniper berries and bay leaves were tested. The use of poplar and hickory led to a decrease in the PAH contents in the range of 35-55% compared to the commonly used beech wood. Higher PAH contents by using softwood were not observed. The use of the rapidly growing poplar seems to be a reasonable approach for reducing the PAH contents in smoked meat products. Furthermore, the sum contents of the five phenolic substances in sausages smoked with poplar were higher, or only slightly lower, when compared to the use of beech.</AbstractText><CopyrightInformation>Copyright © 2013 Elsevier Ltd. 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