Factors Affecting Elimination of Carcinogenic Compounds from Food Products View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

2015-12-17

AUTHORS

Peter Šimko

ABSTRACT

This chapter deals with study of factors affecting polycyclic aromatic hydrocarbons [PAHs] content in smoked meat products, liquid smoke flavors (LSF), and vegetable oils. It was found that PAHs content in smoked meat products is variable and depends on such environmental factors as light and oxygen. Real stabilization of the PAHs content is reached by migration into food bulk, where PAHs are protected from light and oxygen decomposition. Cooking is effective way to lower PAHs content in sausages due to high affinity of PAHs to fat. From this point of view, this effect was observed in sausages, while it was not observed in frankfurters with regard to different physicochemical structure of the product. PAHs are also contained in liquid smoke flavors used for food smoke aromatization, and their concentration can be lowered effectively after packing into low-density polyethylene [LDPE] receptacles when PAHs are primarily adsorbed on PE surface, with subsequent diffusion into polymer bulk proceeded by Fickian laws. In comparison to LDPE, polyethylene terephthalate (PET) exhibited only surface adsorption properties for PAHs removal from vegetable oils due to different molecular structures of PET, what resulted in lowered effectivity of PAHs removal processes. More... »

PAGES

55-66

Book

TITLE

Emerging and Traditional Technologies for Safe, Healthy and Quality Food

ISBN

978-3-319-24038-1
978-3-319-24040-4

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-3-319-24040-4_4

DOI

http://dx.doi.org/10.1007/978-3-319-24040-4_4

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1013346258


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