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KMID : 0380620170490020162
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 2 p.162 ~ p.167
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Improvement of Katsuobushi smoking machine for the reduction of benzo(a)pyrene
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Hong Ju-Hee
Hwang Sang-Min
Lee Seung-Ju
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Abstract
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A Katsuobushi smoking machine was developed and evaluated to determine its benzo(a)pyrene reducing effect. The machine was equipped with two heaters for smoking and chamber heating. The smoke-generating system was equipped with a cadmium sulfide (CdS) smoke sensor, an on/off controller, and a rotating feeder with a smoke inlet. Raw bonito was steamed and then smoked under three smoke levels. After smoking at 45°C for 108 h, the benzo(a)pyrene concentrations were 5.87, 7.83, and 11.41 μg/kg at the low, middle, and high smoke levels, respectively. The benzo(a)pyrene concentrations after low-level smoking at 45, 65, and 85°C for 108 h were 5.87, 4.82, and 3.27 μg/kg, respectively. Accordingly, the optimal conditions for benzo(a)pyrene reduction were a lower smoke level and higher smoking temperature. These optimal smoking conditions can be implemented with the newly developed machine, but is not possible using a conventional Katsuobushi smoking machine.
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KEYWORD
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Katsuobushi, smoking machine, benzo(a)pyrene reduction
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