Document Detail

Changes in benzo(a)pyrene content in fermented salami.
MedLine Citation:
PMID:  1792826     Owner:  NLM     Status:  MEDLINE    
The benzo(a)pyrene (BaP) content of fermented salami was monitored during the technological processes of cold smoking, ripening and storage. The changes in BaP content were not so great as in products smoked with hot smoke. However, the decrease in BaP content caused by destructive action of physico-chemical environmental factors was compensated by successive dehydration of the fermented product. After recalculating the BaP content on a dry weight basis a concentration decrease was evident. Significant changes were registered during smoking and ripening while storage under different conditions caused no further effect on these changes.
P Simko; J Karovicová; M Kubincová
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Zeitschrift für Lebensmittel-Untersuchung und -Forschung     Volume:  193     ISSN:  0044-3026     ISO Abbreviation:  Z Lebensm Unters Forsch     Publication Date:  1991 Dec 
Date Detail:
Created Date:  1992-03-31     Completed Date:  1992-03-31     Revised Date:  2003-11-14    
Medline Journal Info:
Nlm Unique ID:  7509812     Medline TA:  Z Lebensm Unters Forsch     Country:  GERMANY    
Other Details:
Languages:  eng     Pagination:  538-40     Citation Subset:  IM    
Department of Chemistry and Technology of Foods, Faculty of Chemical Technology, Slovak Technical University, Bratislava, Czech.
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MeSH Terms
Benzo(a)pyrene / analysis*
Chromatography, High Pressure Liquid
Food Handling*
Meat Products / analysis*
Reg. No./Substance:

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