| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792733 | Meat Science | 2012 | 9 Pages |
The contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages were investigated depending on hot smoking conditions (glow smoke). For the 24 smoking experiments (performed in duplicates) three different smoke densities and ventilator velocities as well as wood chips with five different moisture contents were tested. During the smoking process, concentrations of O2, CO2 and CO, humidity and temperature in the smoking chamber as well as smoke generation temperature were determined. The chemical analysis included the contents of the 15Â +Â 1 EU priority PAH and the phenolic substances guaiacol, 4-methylguaiacol, syringol, eugenol and trans-isoeugenol. The smoking conditions had a significant influence on smoke generation temperature, organoleptic properties and the formation of PAH and phenolic substances. The PAH contents increased with smoke density and ventilator velocity. No correlation between the contents of PAH and phenols was observed.
⺠A decrease of smoke generation temperature leads to low PAH contents. ⺠Smoking conditions notably influence the formation of PAH and phenolic substances. ⺠The PAH contents ascend due to an increase in smoke density and ventilator velocity. ⺠Lowering PAH contents does not necessarily lower contents of phenolic substances. ⺠An increase in moisture of wood chips does not automatically decrease PAH contents.
