Abstrakt
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.
Autorzy (2)
Cytuj jako
Pełna treść
- Wersja publikacji
- Accepted albo Published Version
- Licencja
- Copyright (2015 John Wiley & Sons, Ltd.)
Słowa kluczowe
Informacje szczegółowe
- Kategoria:
- Publikacja monograficzna
- Typ:
- rozdział, artykuł w książce - dziele zbiorowym /podręczniku w języku o zasięgu międzynarodowym
- Tytuł wydania:
- W : Handbook of Fermented Meat and Poultry : 2nd Edition strony 39 - 46
- Rok wydania:
- 2014
- Opis bibliograficzny:
- 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
- Bibliografia: test
-
- Alomirah H, Al-Zenki S, Al-Hooti S, Zaghloul S, Sawaya W, Ahmed N, Kannan K. 2011. Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods. Food Control, 22(11), 2028-2035. otwiera się w nowej karcie
- Asefa DT, Gjerde RO, Sidhu MS, Langsrud S, Kure CF, Nesbakken T, Skaar I. 2009. Moulds contaminants on Norwegian dry-cured meat products. International Journal of Food Microbiology, 128(3), 435-439. otwiera się w nowej karcie
- Djinovic J, Popovic A, Jira W. 2008. Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia. Meat Science, 60(2), 449-456. otwiera się w nowej karcie
- European Commission. 2011. Commission Regulation (EU) No 835/2011 of 19 August 2011 amending Regulation (EC) No 1881/2006 as regards max- imum levels for polycyclic aromatic hydrocarbons in foodstuffs. Official Journal of the European Union, 20, 8, L215/6-L215/8. otwiera się w nowej karcie
- European Food Safety Authority. 2008. Polycyclic aromatic hydrocarbons in food: scientific opinion of the panel on contaminants in the food chain. EFSA Journal, 724, 1-114. otwiera się w nowej karcie
- European Parliament. 2003. Parliament and Council Regulation (EC) No. 2065/2003 of 10 November on smoke flavourings used or intended for use in or on food. Official Journal of the European Union, L 309, 26/11/2003/1-8. otwiera się w nowej karcie
- Hitzel A, Pöhlmann M, Schwägele F, Speer K, Jira W. 2012. Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in cold smoked sausages depending on smoking conditions using smoldering smoke. Journal of Food Research, 1(2). otwiera się w nowej karcie
- Chen J, Chen S. 2005. Removal of polycyclic aromatic hydrocarbons by low density polyethylene from liquid model and roasted meat. Food Chem- istry, 90, 461-469. otwiera się w nowej karcie
- Jira W, Ziegenhals K, Speer K. 2008. A GC/MS method for the determina- tion of 16 European priority polycyclic aromatic hydrocarbons in smoked meat products and edible oils. Food Additives and Contaminants, 25(6), 704-713. otwiera się w nowej karcie
- Lorenzo JM, Purriños L, Fontán MC, Franco D. 2010. Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Androlla" and "Botillo." Meat Science, 86(3), 660-664. otwiera się w nowej karcie
- Lorenzo JM, Purriños L, Bermudez R, Cobas N, Figueiredo M, García Fontán. 2011. Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla." Meat Science, 89(1), 105-109. otwiera się w nowej karcie
- Martin EM, O'Bryan CA, Lary RY Jr, Griffis CL, Vaughn KL, Marcy JA, Ricke SC, Crandall PG. 2010. Spray application of liquid smoke to reduce or eliminate Listeria monocytogenes surface inoculated on frankfurters. Meat Science, 85(4), 640-644. otwiera się w nowej karcie
- Martuscelli M, Pittia P, Casamassima LM, Manetta AC, Lupieri L, Neri L. 2009. Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham. Food Chemistry, 116(4), 955-962. otwiera się w nowej karcie
- Miler KMB, Sikorski ZE. 1990. Smoking. In: Seafood: Resources, Nutritional Composition, and Preservation. ZE Sikorski (ed.), pp. 163-180. Boca Raton, FL: CRC Press.
- Papavergou E, Herraiz T. 2003. Identification and occurrence of 1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid: the main β-carboline alkaloid in smoked foods. Food Research International, 36(8), 843-848. otwiera się w nowej karcie
- Pohlmann M, Hitzel A, Schwagele F, Speer K, Jira W. 2012. Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke. Meat Science, 90(1), 176-184. otwiera się w nowej karcie
- Roseiro LC, Gomes A, Patarata L, Santos C. 2012. Comparative survey of PAHs incidence in Portuguese traditional meat and blood sausages. Food and Chemical Toxicology, 50(6), 1891-1896. otwiera się w nowej karcie
- Šimko P. 2005. Factors affecting elimination of polycyclic aromatic hydro- carbons from smoked meat foods and liquid smoke flavorings. Molecular Nutrition and Food Research, 49, 637-647. otwiera się w nowej karcie
- Stumpe-Vīksna I, Bartkevičs V, Kukāre A, Morozovs A. 2008. Polycyclic aro- matic hydrocarbons in meat smoked with different types of wood. Food Chemistry, 110(3), 794-797. otwiera się w nowej karcie
- Wretling S, Eriksson A, Eskhult GA, Larson B. 2010. Polycyclic aromatic hydrocarbons (PAHs) in Swedish smoked meat and fish. Journal of Food Composition and Analysis, 23(3), 264-272. otwiera się w nowej karcie
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 189 razy
Publikacje, które mogą cię zainteresować
Influence of the Addition of Selected Spices on Sensory Quality and Biological Activity of Honey
- A. Wilczyńska,
- J. Newereli-Guz,
- P. Szweda
Study of the Anti-Staphylococcal Potential of Honeys Produced in Northern Poland
- K. Grecka,
- P. Kuś,
- R. Worobo
- + 1 autorów