Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

Chen, Lei; Liu, Rui; Wu, Mangang; Yu, Hai; Ge, Qingfeng; Zhang, Wangang

doi:10.3390/foods10112830

Cited by 6 publications

(3 citation statements)

References 47 publications

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“…Studies by Chen et al, 2021 andCheng et al, 2023 indicate that the content of PAHs in products depends on the duration of the smoking process. Products that require prolonged smoking and, therefore, have a higher surface area to mass ratio absorb considerably more PAHs.…”

Section: Absorption Of Pahs By Popular 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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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: Absorption Of Pahs By Popular 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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show abstract

“…Moreover, it is crucial to note that the properties and carcinogenicity of HCAs can vary depending on the specific type of HCA. Therefore, it is important to be aware of the types of HCAs that are most abundant and potent, such as PhIP, and to take steps to minimize exposure to these compounds [51].…”

Section: Formation and Propertiesmentioning

confidence: 99%

Potential mutagenicity in Meat and Fish: An Outcome of High Heat Cooking

Tanveer,

Kanwal,

Rafeeq

et al. 2023

Preprint

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Being a great source of protein, B-vitamins and minerals, meat and fish are staple foods in many cultures. However, cooking at high temperatures can produce chemicals associated with an increased risk of developing cancer. This review investigates the possible carcinogenic activity of chemicals formed during the cooking of meat and fish including heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and advanced glycation end products (AGEs). High-temperature cooking methods for meat, including grilling or frying, result in the formation of HCAs. Meat that has been smoked, grilled, or cooked over an open flame produces PAHs whereas, dry heat methods including roasting, grilling, and frying results in formation of AGEs. In vitro studies have shown that these compounds can damage DNA, cause mutations, and promote the growth of cancer cells. Research shows that thoroughly cooked meat increases the risk of cancer, particularly colorectal, pancreatic, and prostate cancer. Alternative cooking techniques, marinades, and incorporating fruits and vegetables can help to mitigate this risk. For determining the efficacy of these measures, additional studies are required. For the purpose of lowering the potential carcinogenic activity of chemicals formed during the cooking of meat and fish, mitigation techniques must be understood and put into practice. Cancer can be avoided by informing people about the dangers of eating meat and fish that have been cooked at high temperatures and by encouraging better diets and cooking styles. In order to lessen the possible health concerns related to the eating of meat and fish, further studies are required.

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“…For instance, phenolic compounds in smoked food have been found to be partly responsible for the flavor of meat and conferred antioxidant properties to smoked meat during storage, while carbonyl compounds have been associated with the attractive brown color formed on smoked meat’s surfaces [ 2 ]. However, the processing of smoked foods has been associated with the formation of and/or the production of hazardous substances such as polycyclic aromatic hydrocarbons and acrylamide [ 6 , 7 ]. With consumer safety and quality awareness in mind, little is known about the presence of heterocyclic amines (HAs) in smoked foods [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations

Shen

Chen

Omedi

et al. 2022

Foods

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In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs—including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman—and six kinds of protein-bound HAs—including B-AαC; B-7,8-DiMeIQx; B-Glu-p-1; B-MeAαC; B-Harman and B-Norharman—were detected and quantified. Among the free HAs, we observed a 23-fold content increase (p < 0.05), from 0–4 h (at 0 h and 4 h they were 4.24 ng·g−1 and 98.33 ng·g−1, respectively), and the content of the free HAs decreased to 78.80 ng·g−1, at 5 h. At the same time, the free HAs content increased from 53.52 ng·g−1, at 50 °C, to 127.16 ng·g−1, at 60 °C, and then decreased continuously. The content of the free HAs was the highest at 60 °C. For the protein-bound HAs, their content was found to generally decrease with the increase in smoking duration and temperature. However, at 5 h, the content of protein-bound HAs slightly increased to 984.2 ng·g−1. Meanwhile, at 90 °C, it increased to 1643.53 ng·g−1. Additionally, a total of 16 volatile organic compounds (VOCs) were found in all of the meat samples, of which 10 VOCs (one acid, three aldehydes and seven phenols) were significantly related to the formation of free HAs. These findings showed that all the different types of HAs were produced under low-temperature processing, which provided scientific insights into the potential generation of HAs during meat smoking processes and could be used as a reference to minimize the risks of cancer related to the consumption of smoked meat products.

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Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin

Cited by 6 publications

References 47 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

Potential mutagenicity in Meat and Fish: An Outcome of High Heat Cooking

The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations

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