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Abstract
Treatment of a large variety of foods with wood smoke has been practiced for centuries—predominantlymeats, poultry, and fish, but also scallops, cheeses, prunes, paprika, and themalt used to produce whiskey and some sorts of beer.The process usually includes salting and partial drying; it may also be coupled with heating. The aim is to increase the shelf life of the products, prevent food poisoning, and add a desirable smoky flavor. Smoking is applied at both an industrial scale in food processing plants and at the small scale of traditional home cooking. With the advent of canning, freezing, and the refrigeration chain, the preservative effect of smoking has gradually lost its importance. The process parameters required to obtain a very long shelf life through smoking are very severe and may decrease the nutritional value of a product and increase the health risks for the consumer.
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- Publication version
- Accepted or Published Version
- License
- Copyright (2015 John Wiley & Sons, Ltd.)
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- Category:
- Monographic publication
- Type:
- rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
- Title of issue:
- W : Handbook of Fermented Meat and Poultry : 2nd Edition strony 39 - 46
- Publication year:
- 2014
- Bibliographic description:
- Sikorski Z., Sinkiewicz I.: Principles of smoking// W : Handbook of Fermented Meat and Poultry : 2nd Edition/ ed. F. Toldra, Y. H. Hui, I. Astiasaran, J. Sebranek, R. Talon : Wiley-Blackwell, 2014, s.39-46
- Verified by:
- Gdańsk University of Technology
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