Stručni rad
Smoking – procedures and effects on meat products
Marina Krvavica
orcid.org/0000-0002-4431-5958
; Veleučilište „Marko Marulić“, Petra Krešimira IV 30, 22300 Knin
Andrijana Kegalj
orcid.org/0000-0001-5173-4731
; Veleučilište „Marko Marulić“, Petra Krešimira IV 30, 22300 Knin
Marija Vrdoljak
; Veleučilište „Marko Marulić“, Petra Krešimira IV 30, 22300 Knin
Jelena Đugum
; Ministarstvo poljoprivrede, Ul. grada Vukovara 78, Zagreb
Sažetak
Smoke has been used in the production of meat products for some 8 000 years now and today, for this purpose there is used the smoke
produced by incomplete combustion (pyrolysis) of wood and wood waste, friction of the wood against a fast-rotating rotor (friction
generator) or steam condensation (fluidisator). In the process of food processing smoke is nowadays considered to be a food additive,
whereas the purpose of its initial usage was primarily protection from rotting and oxidation. Basically, smoke is a very complex mixture of gases (about 10% of total volume) and solid particles and water (about 90% of total volume) and today more than 600 components are known out of which 80% is contained in solid fraction, whereas the remaining 20% is contained in gaseous fraction of smoke. Composition of smoke primarily depends on the kind of wood, the content of moisture in the wood, temperature and combustion
method. The most important components of smoke that have the largest influence to meat products are phenols, organic acids and carbonyl compounds, most of which are found in the gaseous fraction of smoke. The characteristic aroma and the color of
smoked meat largely derive from phenolic compounds, syringol and guaiacol which appear from lignin. In the procedure of pyrolysis
of wood at the temperature from 160 to 250°C there appear aliphatic carboxylic acids and carbonyls which are important for the
appearance of characteristic color of smoked meat, at the temperature between 250 and 300°C there appear mostly organic acids and carbonyl compounds, and at the temperature between 300 and 550°C there appear phenols and phenolic compounds which
are an integral part of taste and smoke aroma. Optimal temperature of wood combustion is between 350 and 500°C, and higher and lower temperatures cause a significant increase in the concentration of unwanted compounds in smoke which leave residues in smoked meat which are dangerous for human health (polycyclic aromatic hydrocarbons, especially benzo(a)pyrene and dibenzo(a) pyrene, as well as 14 other compounds from this group). Chemical compounds formaldehydes, lactones and more than 20 different phenols, among which guaiacol too (smoke taste), 4-metyl guaiacol and syringol (smoke aroma), are primarily responsible for the appearance of aroma and taste characteristic for smoked meat. Bactericidal activity of smoke is the result of the activity of several factors together (high temperature, dehydration of the product, antimicrobial effect of smoke compounds). Bactericidal effects are especially attributed to formaldehyde acids (especially acetic acid) and phenols, and it is supposed that phenols, especially 4-methoxyphenol, 4-ethyl-2-methoxyphenol and 4-propenyl-2methoxyphenol have the most expressed antioxidative effect.
Ključne riječi
meat products; smoking; smoke effects
Hrčak ID:
112117
URI
Datum izdavanja:
15.5.2013.
Posjeta: 3.136 *