Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10174/26821 |
Resumo: | 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. |
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Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbonscured meat productssmokingchemical hazardspolycyclic aromatic hydrocarbons (PAH)food safetyfood qualityThe 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.2020-02-06T09:27:32Z2020-02-062020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10174/26821http://hdl.handle.net/10174/26821engFraqueza, M.J., Laranjo, M., Alves, S., Fernandes, M.H., Agulheiro-Santos, A.C., Fernandes, M.J., Potes, M.E., Elias, M.- 2020 - Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons. Foods 9, 91.mjoaofraqueza@fmv.ulisboa.ptmlaranjo@uevora.ptsusanaalves@fmv.ulisboa.pthelenafernandes@fmv.ulisboa.ptacsantos@uevora.ptmjosefernandes@fmv.ulisboa.ptmep@uevora.ptelias@uevora.pt388doi:10.3390/foods9010091Fraqueza, M.J.Laranjo, M.Alves, S.Fernandes, M.HAgulheiro-Santos, A.C.Fernandes, M.J.Potes, M.E.Elias, M.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-03T19:21:44Zoai:dspace.uevora.pt:10174/26821Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:16:59.184628Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons |
title |
Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons |
spellingShingle |
Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons Fraqueza, M.J. cured meat products smoking chemical hazards polycyclic aromatic hydrocarbons (PAH) food safety food quality |
title_short |
Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons |
title_full |
Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons |
title_fullStr |
Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons |
title_full_unstemmed |
Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons |
title_sort |
Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons |
author |
Fraqueza, M.J. |
author_facet |
Fraqueza, M.J. Laranjo, M. Alves, S. Fernandes, M.H Agulheiro-Santos, A.C. Fernandes, M.J. Potes, M.E. Elias, M. |
author_role |
author |
author2 |
Laranjo, M. Alves, S. Fernandes, M.H Agulheiro-Santos, A.C. Fernandes, M.J. Potes, M.E. Elias, M. |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Fraqueza, M.J. Laranjo, M. Alves, S. Fernandes, M.H Agulheiro-Santos, A.C. Fernandes, M.J. Potes, M.E. Elias, M. |
dc.subject.por.fl_str_mv |
cured meat products smoking chemical hazards polycyclic aromatic hydrocarbons (PAH) food safety food quality |
topic |
cured meat products smoking chemical hazards polycyclic aromatic hydrocarbons (PAH) food safety food quality |
description |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-02-06T09:27:32Z 2020-02-06 2020-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10174/26821 http://hdl.handle.net/10174/26821 |
url |
http://hdl.handle.net/10174/26821 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Fraqueza, M.J., Laranjo, M., Alves, S., Fernandes, M.H., Agulheiro-Santos, A.C., Fernandes, M.J., Potes, M.E., Elias, M.- 2020 - Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons. Foods 9, 91. mjoaofraqueza@fmv.ulisboa.pt mlaranjo@uevora.pt susanaalves@fmv.ulisboa.pt helenafernandes@fmv.ulisboa.pt acsantos@uevora.pt mjosefernandes@fmv.ulisboa.pt mep@uevora.pt elias@uevora.pt 388 doi:10.3390/foods9010091 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799136652166168576 |