The formation of polycyclic hydrocarbons during smoking process of cheese

ÖZCAN T., AKPINAR BAYİZİT A., Sahin O. I., YILMAZ ERSAN L.

MLJEKARSTVO, cilt.61, sa.3, ss.193-198, 2011 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 61 Sayı: 3
  • Basım Tarihi: 2011
  • Dergi Adı: MLJEKARSTVO
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.193-198
  • Anahtar Kelimeler: cheese, smoking process, polycyclic hydrocarbons, POLYNUCLEAR AROMATIC-HYDROCARBONS, SMOKED MEAT-PRODUCTS, LIQUID SMOKE, FOODS, DIET, BENZO<A>PYRENE, CONTAMINATION, FLAVORINGS, PAHS, FISH
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

The smoking process determines the characteristic flavour, odour, colour and texture of several cheese varieties. Some smoke compounds are known to have bacteriostatic and antioxidant effects, and may act as preservatives. Smoked cheese is appreciated by consumers due to its sensorial properties. However, with smoking process there is a risk of formation of toxic polycyclic aromatic hydrocarbons (PAHs). This review emphasises the occurrence of polycyclic hydrocarbons on smoked cheeses and their health impacts.