Smoking is a type of heat treatment of food that gives flavor and a preservative effect. Smoked products are impregnated with bacteriostatic smoke smoke substances and partially dehydrated , due to which their shelf life is greatly increased.
Substances that give smoked products a special taste and aroma include phenols and their derivatives, as well as some fractions of aldehydes and resinous substances, formic and acetic acids.
Types of smoking
There are cold and hot smoking, as well as fast smoking, similar in effect to baking. Also, to achieve the smoking effect, a special flavor is used - liquid smoke .
When hot smoked, the product is treated with smoke at a temperature of 45 - 120 ° C for several hours until fully cooked. This is a quick and easy way to process, the products are immediately ready for use, so it is often used in domestic conditions.
In case of cold smoking, the treatment is carried out with colder smoke with a temperature of 19 - 25 ° C for many hours, often days. Before cold smoking, the product is usually pre-processed, for example, salted.
To accelerate the effects of smoke, electric smoking is used, in which smoke-smoked particles of smoke emitted by an electric current directionally move in an electric field and settle on the surface of the product.
In the process of smoking, carcinogenic Polycyclic aromatic hydrocarbons (PAHs), for example, 3,4- benzpyrene , formed during fuel combustion [1] [2], can get into the product. According to EU Regulation 1881/2006, the maximum permissible level of PAHs in food products is set at 5 μg PAHs per kg of raw weight of smoked meat, fish and seafood [2] . The use of smoked meat and fish (along with cooking on charcoal) is the reason for the increased intake of PAHs in the body [3] . At the same time, usually smoked products containing high levels of PAHs are consumed relatively rarely, and due to this they make a smaller contribution to the total intake of PAHs in the body [4] .
“ Smoke liquids” ( Liquid Smoke ) are used on an industrial scale, which are safer, and in terms of preserving properties they are not inferior to other types of smoking. Smoke liquids are obtained in various ways: by distillation from smoke smoke concentrate, by mixing a number of chemical products, etc. Smoke liquid is either introduced into the product during its manufacture (sausages), or used to immerse the product into it for a certain time (fish). [5] [6]
Notes
- ↑ More than 30 new food standards adopted / WHO website, news of the meeting of the Codex Alimentarius Commission (CCA), JULY 6, 2009: "... guidelines for limiting the intake of polycyclic aromatic hydrocarbons (PAHs) at the final stage of food preparation. .. . Some constituents of PAHs are possible human carcinogens formed during fuel combustion in the smoking and direct drying processes used to prepare food. "
- ↑ 1 2 REGULATION OF THE COMMISSION (EU) No. 1881/2006 of December 19, 2006, setting the maximum levels of certain contaminants in food products. Archived copy of October 5, 2015 on the Wayback Machine : "(57) The Food Science Committee noted in its conclusion December 4, 2002 [35] that a number of polycyclic aromatic carbohydrates (PAHs) are genotoxic carcinogens ... .. (59) PAHs can contaminate food during smoking and heating or drying, when the combustion products come into direct contact with the products power ... "; "Section 6: Polycyclic aromatic hydrocarbons ... 5.0 μg / kg"
- ↑ HEALTH RISKS OF PERSISTENT ORGANIC pollutants from transboundary air pollution THE LONG-RANGE / Working Group on Effects, Executive Body for the Convention on transboundary air pollution over long distances, ECONOMIC COMMISSION FOR EUROPE (EB.AIR / WG.1 / 2002/14) "62. In the average diet of Americans, the dose of carcinogenic PAHs is estimated at 1-5 mcg / day, ... the diet is characterized by a high content of meat component, .. the dose is estimated at 6-9 mcg / day b, the dose increase being the result of consumption of charcoal or smoked meat and fish. "
- ↑ Polynuclear Aromatic Hydrocarbons. In: Guidelines for Drinking-water Quality, 2nd ed. Vol. 2. Health Criteria and other Supporting Information : “The main contributors of PAHs to the total dietary intake ... Smoked meat and fish products, although containing the highest PAH levels, appear to be low to modest contributors, as they are minor components of the usual diet "
- ↑ Smoking - an article from the Great Soviet Encyclopedia .
- ↑ Obtaining and use of environmentally friendly smoking liquid / A.I. Mashanov , L.A. Proshko, V.M. Sufude // Agricultural science at the turn of the century: materials region. scientific-practical conferences (November 30, 2005). - Krasnoyarsk, 2006. - Part 1 (Section 1-7). - S. 409-411.