Influence of the smoking process on the content and quality of polycyclic hydrocarbons in Bulgarian fermented sausages
Автор: Dontchyeva T., Valkova-yorgova K., K. Danov D. gradinarskA., Milkova-toneva I., Okanovitch D.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Естественные науки
Статья в выпуске: 5 (101), 2013 года.
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The present article studies the influence of the smoking on the content and quantity of PAH with toxic action in dry fermented and smoked meat sausages. The results obtained demonstrate that higher quantities of accumulation of benzo/a/pyrene /BAP/ and dibenzo(а,I)-pyrene are found in samples of raw- fermented and smoked sausage „Petrohan” in comparison with flat sausage ‘Smyadovska’ samples. We consider that the use of artificial casings ‘fibrous’ in the production of raw-fermented and smoked meat sausages is an effective method for significant reduction in the content of polycyclic aromatic hydrocarbons in final products in comparison to those stuffed in natural sausage casings.
Dry fermented smoked meat sausages, pah, benzo(a) pyrene
Короткий адрес: https://sciup.org/140205018
IDR: 140205018
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