Wyszukiwarka
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.
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
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 237 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