Affiliation:
1. Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim-RS 99700000, Brazil
2. Federal University of Fronteira Sul-Erechim, Erechim-RS 99700000, Brazil
Abstract
Background:
Liquid smokes treatment eliminated most problems associated to the traditional
method, besides providing uniformity of flavour and colour in meat products.
Objective:
This work evaluate the effects of liquid smoke treatment in the oxidative stability and content
benzo(a)pyrenes, compared to the traditional smoking treatment in Sausage type Calabrese.
Methods:
Samples treated with liquid smoke were evaluated every 7 days, during 28 days of storage
at 20°C.
Results:
High lipid oxidation was observed in runs increased by liquid smoke dilution (1:3) at 28
days of storage. The product was characterized as moderately rancid, with malonaldehyde values of
0.44 mgMA.kg-1. Concentrations of benzo(a)pyrenes in sausages with liquid and traditional smoke
treatment were less than 0.12 and 0.19 μg.kg-1, respectively.
Conclusion:
In this way, the use of liquid and traditional smoke with temperature control ~300°C for
a smoke generation are promising and safe approaches for obtaining low levels of benzo(a)pyrenes,
lipids and protein oxidation in Sausage type Calabrese.
Publisher
Bentham Science Publishers Ltd.
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
Cited by
6 articles.
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