Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages |
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| Affiliation: | 1. Analysis Division, Max Rubner-Institut (MRI), E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany;2. Food Chemistry Department, Technical University of Dresden, Bergstr. 66, 01069 Dresden, Germany;1. Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland;2. Laboratory of Food Hygiene and Nutrition, Voivodeship Sanitary-Epidemiological Station in Rzeszow, Wierzbowa Street 16, 35-959 Rzeszow, Poland;1. Department of Chemical Engineering and Environmental Technology, University of Oviedo, Faculty of Chemistry, C/Julián Clavería s/n, 33071 Oviedo, Principality of Asturias, Spain;2. Research, Development and Innovation (R&D+i) Department, El Hórreo Healthy Food S.L, C/Las Cabañas 43-45, 33180 Noreña, Principality of Asturias, Spain;1. Lithuanian University of Health Sciences, Department of Food Safety and Quality, Tilzes g. 18, 47181, Kaunas, Lithuania;2. University of Latvia, Department of Chemistry, Kr. Valdemara iela 48, Riga, Latvia;3. Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, Riga, Latvia;4. Kaunas University of Technology, Department of Food Science and Technology, Radvilenu pl. 19, 50254, Kaunas, Lithuania;5. University of Naples “Federico II” Hereinafter “UNINA”, Via D. Montesado 49, 80131, Napoli, Italy;1. Department of Food Technology, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA City), 21934 Alexandria, Egypt;2. Department of Microbiology, Faculty of Agriculture, Mansoura University, Egypt;3. Food Tech. Inst., Agric. Res. Center, Giza, Egypt;4. Department of Engineering, INSTM RU, University of Rome “Niccolò Cusano”, Roma 00166, Italy;5. Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt;6. Department of Botany and Microbiology, Faculty of Science, Kafrelsheikh University, Egypt;7. Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Alexandria University, 22758 Alexandria, Egypt;8. Department of Chemistry, University of La Rioja, C/ Madre de Dios 51, 26006 Logroño, La Rioja, Spain;1. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Food Science and Technology Faculty, University of Vigo, Ourense Campus, E-32004 Ourense, Spain;2. Department of Agriculture, University of Naples “Federico II”, Via Università, 100–80055, Portici, Naples, Italy |
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| Abstract: | The contents of polycyclic aromatic hydrocarbons (15 + 1 EU priority PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and trans-isoeugenol) in smoked Frankfurter-type sausages were investigated depending on the smoke generation method applied in a total of 63 smoking experiments. The smoke was generated by smouldering with different air supplies (smouldering smoke), by leading overheated steam through wood chips (steam smoke), by friction of a log (friction smoke), and by heating plates (touch smoke). The type of smoke generator had a noticeable influence on the contents of PAH and phenolic compounds. The highest mean content of PAH4 (2.6 μg/kg) was observed for sausages when intensive smouldering smoke was applied, the lowest (0.3 μg/kg) in friction-smoked sausages. The highest mean sum content of the five phenolic compounds was observed for sausages smoked with steam smoke (45 mg/kg) whereas the contents in friction- (15 mg/kg) and touch- (18 mg/kg) smoked products were relatively low. |
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| Keywords: | Polycyclic aromatic hydrocarbons Phenolic substances Frankfurter-types sausages Smoke generation methods |
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