文章基本信息

标题：Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
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作者：Maria João Fraqueza ; Marta Laranjo ; Susana Alves 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：1
页码：91-101
DOI：10.3390/foods9010091
出版社：MDPI Publishing
摘要：The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoking regime of traditional dry-cured meat products in order to minimize the presence of PAHs. Dry-cured sausages were submitted to different smoking regimes: (A) no smoking; (B) 20 h effective smoking; (C) 60 h effective smoking; (D) effective smoking until reaching 38%–40% weight losses. Three independent batches were produced per smoking regime, and three samples per batch were analyzed. Microbiological, physicochemical, and sensory analyses were performed. The total PAHs content was generally low and did not differ significantly in meat products submitted to the four different smoking regimes. The PAH4 and benzo(α)pyrene levels were below the established legal limits in all analyzed dry-cured sausages. Nevertheless, non-smoked sausages always showed lower PAHs values for all PAHs groups.
关键词：cured meat products; smoking; chemical hazards; polycyclic aromatic hydrocarbons (PAHs); food safety; food quality cured meat products ; smoking ; chemical hazards ; polycyclic aromatic hydrocarbons (PAHs) ; food safety ; food quality