Consulta: subjectFacets:"Smoking process"
Registros recuperados: 2
Data/hora: 10/06/2024 15:10:32

Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques
Provedor de dados: 5
Autores: Varlet, Vincent; Serot, Thierry; Knockaert, Camille; Cornet, Josiane; Cardinal, Mireille; Monteau, Fabrice; Le Bizec, Bruno; Prost, Carole.
Four industrial processes for smoking food were studied through their effects on the organoleptic properties of smoked salmon and on the occurrence of 20 polycyclic aromatic hydrocarbons (PAHs) known as being contaminants of smoking processes. The contamination by PAHs of the food might be measured by their corresponding toxic equivalent quantity (TEQ) expressed in mu g kg(-1). The results show a significant correlation between the smoking process parameters, the odour of the smoked fish and the presence of PAHs. Smouldering, thermostated plates and friction smoking processes allow smoked fish with very close odorant characteristics to be obtained. However, differences of pyrolysis temperature (between 380 and 500 degrees C) causes significant differences...
Tipo: Text
Palavras-chave: Organoleptic properties; PAH; Smoke generation; Smoking process.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/2007/publication-2550.pdf

Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring (Cuplea harengus)
Provedor de dados: 5
Autores: Serot, Thierry; Baron, Regis; Knockaert, Camille; Vallet, Jean-luc.
This study evaluated the effects of five smoking processes on the contents of 10 major phenolic compounds in fillets of herring (Cuplea harengus), namely two traditional processes, involving smoke production by smouldering or friction, one process using liquid smoke atomisation, and two electrostatic smoking processes, also involving smouldering or friction. The effects of several parameters, such as smoking time, smokehouse temperature, electrode voltage, and fish fillet temperature before smoking were assessed for each process. The results indicate that the content of phenolic compounds are strongly affected by the process applied. The percentages of phenolic compounds in fish flesh remained constant and discriminant for a given process, regardless of...
Tipo: Text
Palavras-chave: Herring; Phenolic compounds; Smoking process.
Ano: 2004
URL: http://archimer.ifremer.fr/doc/2004/publication-674.pdf