Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings

Abstract

This review deals with effects of environmental and physicochemical factors affecting polyaromatic hydrocarbon (PAH) elimination from smoked meat products and liquid smoke flavoring (LSF). In the introductory part, some essential information are aimed at principles of food smoking and PAH formation during smoke generation as a result of incomplete wood combustion. Also, an application of alternative technology for food aromatization using LSF is briefly mentioned. Similarly, latest European legislation, biological effects, and analytical aspects of PAHs are mentioned concisely. The main part is devoted to physicochemical factors affecting the PAH content in smoked meat products, such as light, additional cooking, and packaging, which are able to decrease considerably PAH content in some meat products. The most important effect on PAH concentration decrease in LSF has low-density polyethylene (LDPE) package due to sorption processes on a surface of the plastic with subsequent diffusion into the plastic bulk. A less effective material is polyethylene terephthalate (PET), when only a surface adsorption process comes into account. Moreover, this process is affected also by other compounds presented in liquid media able to compete for the adsorption center on the PET surface.

Influence of Casing Types and Cold Storage on Polycyclic Aromatic Hydro Carbons (PAHs) in Smoked Beef Sausage

“…(Simko, 1991, Dennis et al, 1991Simko, 2002) Found that the highest content of PAHs in smoked products appeared immediately after finishing the smoking operation, decreasing then over time. (Simko, 2005). Found that after 31 days the less constant of BaP in the salami.…”

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“…Data reported in the literature on PAH in smoked foods are highly variable (Karl et al, 1996;Ova et al, 1998;Simko, 2005;Reinik et al, 2007;Varlet et al, 2007). The main reason for such discrepancies is the differences in the procedures used for smoking.…”

“…They are known as highly stable contaminants of foodstuffs and included various sources such as contaminated soils, polluted air and water, made of cooking, food processing, pseudocuring with smoking flavour agents or wood generation etc. reported previously (Derache, 1990;Karl et al, 1996;Garcίa Falcón et al, 1999;Simko, 2005;Reinik et al, 2007). Polycyclic aromatic hydrocarbons (PAH) constitute a large class of organic compounds containing two or more fused aromatic rings made up of carbon and hydrogen atoms.…”

Determinants of Polycyclic Aromatic Hydrocarbons in Smoked Bushmeat

“…A number of factors related to the smoking process affect the composition of smoke as well as the PAHs uptake in the products, with the combustion temperature being critical [9]. There is very little or no chemical investigation into the use of smoke in the processing of the bushmeat which is a common practice in Ghana.…”