Changes in benzo(a)pyrene content in fermented salami View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1991-12

AUTHORS

Peter Simko, Jolana Karovičová, Mariana Kubincová

ABSTRACT

The benzo(a)pyrene (BaP) content of fermented salami was monitored during the technological processes of cold smoking, ripening and storage. The changes in BaP content were not so great as in products smoked with hot smoke. However, the decrease in BaP content caused by destructive action of physico-chemical environmental factors was compensated by succesive dehydration of the fermented product. After recalculating the BaP content on a dry weight basis a concentration decrease was evident. Significant changes were registered during smoking and ripening while storage under different conditions caused no further effect on these changes. More... »

PAGES

538-540

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf01190867

DOI

http://dx.doi.org/10.1007/bf01190867

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1033969429

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/1792826


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