Document Detail

Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings.
MedLine Citation:
PMID:  15945119     Owner:  NLM     Status:  MEDLINE    
This review deals with effects of environmental and physicochemical factors affecting polyaromatic hydrocarbon (PAH) elimination from smoked meat products and liquid smoke flavoring (LSF). In the introductory part, some essential information are aimed at principles of food smoking and PAH formation during smoke generation as a result of incomplete wood combustion. Also, an application of alternative technology for food aromatization using LSF is briefly mentioned. Similarly, latest European legislation, biological effects, and analytical aspects of PAHs are mentioned concisely. The main part is devoted to physicochemical factors affecting the PAH content in smoked meat products, such as light, additional cooking, and packaging, which are able to decrease considerably PAH content in some meat products. The most important effect on PAH concentration decrease in LSF has low-density polyethylene (LDPE) package due to sorption processes on a surface of the plastic with subsequent diffusion into the plastic bulk. A less effective material is polyethylene terephthalate (PET), when only a surface adsorption process comes into account. Moreover, this process is affected also by other compounds presented in liquid media able to compete for the adsorption center on the PET surface.
Peter Simko
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Molecular nutrition & food research     Volume:  49     ISSN:  1613-4125     ISO Abbreviation:  Mol Nutr Food Res     Publication Date:  2005 Jul 
Date Detail:
Created Date:  2005-07-05     Completed Date:  2005-08-26     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  101231818     Medline TA:  Mol Nutr Food Res     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  637-47     Citation Subset:  IM    
Institute of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Czech
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MeSH Terms
Benzo(a)pyrene / analysis
Chemistry, Physical
Cold Temperature
Flavoring Agents / chemistry*
Food Handling / methods*
Hot Temperature
Meat / analysis*
Meat Products / analysis
Physicochemical Phenomena
Polycyclic Hydrocarbons, Aromatic / analysis*
Reg. No./Substance:
0/Flavoring Agents; 0/Polycyclic Hydrocarbons, Aromatic; 0/Smoke; 50-32-8/Benzo(a)pyrene

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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