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KMID : 1024619980180040364
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Food Science of Animal Resources
1998 Volume.18 No. 4 p.364 ~ p.370
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Variations of the Contents of Polycyclic Aromatic Hydrocarbons on Smoking Materials and Smoking Conditions in Smoked Meat Products
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Kang Hee-Gon
Lee Kyung-Ho
Kim Jeong-Hwan
Kim Chang-Han
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Abstract
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This study was carried out to establish optimum smoking conditions i.e., smoking temperature, time, and smoking material for meat products. Smoking materials employed for smoking were oak and apple trees. Roast ham and wiener produced by various smoking conditions wree subjected to polycyclic aromatic hydrocarbons (PAHs) analysis. Benzo(a)pyrene was not detected in roast ham and wiener prepared with oak wood smoked and apple wood smoked at 250. The content of benzo(a)pyrene in roast ham and wiener with apple wood smoked at 400 were 0.6 and 0.7 /kg, and those sample smoked at 500 is not suitable for meat products due to the high production rate of benzo(a)pyrene. The higher smoking temperature of the products, the higher the content of PAHs. The similar tendency was observed in smoking time. PAHs contents of the products smoked with oak wood was ranged from non-dection to 0.5 /kg. Meat products smoked for 75 min. were found to be highly valuable from the viewpoints of flavour and color.
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KEYWORD
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polycyclic aromatic hydrocarbons(PAHs), benzo(a)pyrene, oak wood, apple wood
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