Kinetics of Total Phenolic Content and Total Color Difference During Liquid Smoking of Kashar Cheese

Erbay, Zafer; Koca, Nurcan

doi:10.1080/10942912.2011.567432

Cited by 3 publications

(2 citation statements)

References 26 publications

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“…Research by Ledesma et al, 2015 on smoked products has shown that this product is highly resistant to oxidative processes and microbiological factors due to the preservative properties of smoke with a high content of the substances mentioned above [105]. According to Erbay et al, 2013, the dominant role in this process is the antioxidant effect of phenolic compounds in smoke. The phenols in smoked meats include guaiacol, eugenol, syringe, methyl guaiacol, cresols, and dihydrogen.…”

Section: Characteristics Of Chemical Compounds Found In Smoked Productsmentioning

confidence: 99%

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Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking

Nizio,

Czwartkowski,

Niedbała

2023

Sustainability

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The food industry is striving for a sustainable development of thermal food processing. Smoking is an example of a process that has grown in popularity in recent years. There is a lack of systematic knowledge in the literature regarding this undervalued process, so the purpose of this review is to analyze the state of knowledge about the methods and technologies of smoking food products and their impact on changing the quality of essential food products. Therefore, a comprehensive review of the literature on smoking processes from the past two decades was conducted. The most essential components absorbed from smoke during smoking are polycyclic aromatic hydrocarbons (PAHs). In the present work, 24 PAHs are summarized, and the capability of 12 food products to absorb them is described. Analysis of the principal components of absorbed PAHs showed that some products from different groups exhibit a similar ability to absorb these compounds, mainly influenced by their physical properties. The pre-treatment practices of raw materials before smoking, the smoking raw materials used, and their quality parameters were characterized (along with the effects of smoking methods on selected product groups: fish, meats, and cheeses). In addition, the gap in research concerning the absorption of other components of smoke, e.g., phenols, alcohols, ketones, and aldehydes, which directly impact food quality, is indicated.

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Section: Characteristics Of Chemical Compounds Found In Smoked Productsmentioning

confidence: 99%

“…Phenols are crucial in shaping the aroma of smoked meat [106]. Ahmad et al, 2005 attribute the antiseptic effect to formaldehyde, as well as acetic acid and formic acid, which lower the pH of the product, which means that the antiseptic effect does not wear off when smoking ends [107].…”

Section: Characteristics Of Chemical Compounds Found In Smoked Productsmentioning

confidence: 99%

Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking

Nizio,

Czwartkowski,

Niedbała

2023

Sustainability

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Influence of wood type on anthraquinone levels and quality properties of smoked chipotle pepper

Valdez-Cárdenas,

Quintero-Ramos,

Mendoza

et al. 2024

Food Control

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Quality properties and bioactivities of American cookies with coffee extract residues

Han

Lee

2021

LWT

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Kinetics of Total Phenolic Content and Total Color Difference During Liquid Smoking of Kashar Cheese

Cited by 3 publications

References 26 publications

Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking

Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking

Influence of wood type on anthraquinone levels and quality properties of smoked chipotle pepper

Quality properties and bioactivities of American cookies with coffee extract residues

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