METHODS FOR REDUCING THE CONTENT OF POLYCYCLIC AROMATIC HYDROCARBONS IN SMOKED MEAT PRODUCTS
Keywords:
smoking, grilling, processing, benzo(a)pyrene, PAH removal, food safetyAbstract
This article presents methods for reducing polycyclic aromatic hydrocarbons (PAHs) in grilled or smoked meat and fish products. The results of the review showed that PAH reduction strategies can be applied either before (or during) grilling or smoking (barrier methods) or after grilling or smoking (removal methods). Before grilling or smoking, the main strategies that can be applied are the use of a marinade, pre-heating the food, suitable fuel (low lignin), a filter, a collection system for juices and fat (to prevent them from getting into the coals). After grilling or smoking, methods include rinsing the surface of the smoked or fried food with hot water (60°C) or storing the smoked food packaged in low-density or high-density polyethylene.
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Copyright (c) 2023 A.A. Blinohvatov, P.I. Piyaiko
This work is licensed under a Creative Commons Attribution 4.0 International License.