Advances in Smoking of Foods: Plenary Lectures Presented at by A. Rutkowski

By A. Rutkowski

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Additional resources for Advances in Smoking of Foods: Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8-10 September, 1976

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Rijk and D . van Battum, Dtsch. Lebensm, Rdsch^ 69> 75 (1975). 89. Α· Ruiter, Lebensm, Wiss, \x. Technol^ ¿ , 98 (1970). 90· J, Rusz, M. Kopalevá and K, Pelikánova, Prumysl potravin 22, 106 (1971). 91, H,D, Sauerland and M, Zander, Erdöl, Kohle-, Erdgas-, Petrochemie, verein, m, Brennstoff-Chem, 1^, 502 (1966), 92, Ε , Sawicki, W,C, Elbert and T,W, Stanley, J, Chromatog, 1^, 120 (1965) . 93, Z,E. Sikorski and D,J, Tilgner, Z, Lebensm,-Untersuch, u> -Forsch, 124, 274 (1969). 94, S, Simon, A,A, Rypinski, R,W, Tauber, R,M, Pencyla and D,0, Westerberg, J, Agrie, Food Chem, 17.

After treatment with wood smoke, the PAH are located in the surface layer of the product. c. 49-11 C 1658 REINER HAMM aroma components and, therefore, prevent a smoke aromatization of the pro­ duct. In such cases a smoke-flavouring of the sausage mixture by addition of certain ingredients such as smoked spices or smoked salt, smoked bacon or smoke condensates is necessary. It should be mentioned that in the Federal Republic of Germany the benzo ( a ) -pyrene content of smoked meat products may not exceed 1 ppb.

10, 425 (1972). 10. C. E. Wasserman and W. Fiddler, J. Agrie. Food Chem. 14, 662 (1966). 1 1 . H. Elmenhorst and W. Doutenwill, Z. Krebsforsch. · 157 (1968). 1 2 . R. Engst and W. Fritz, Proceed. lUFoST Sympos. "Advances in Smoking of Foods", Warsaw (1976). 1 3 · T. H. W. C. ¿6, 68 (1975)· 14. W. C. E. Wasserman, J. Agrie. Food Chem. 18, 510 (1970). E. E. C. Doerr, J. Agrie. Food Chem. 18, 934 (1970)· 16· J. Filipovie and L. Toth, Fleischwirtseh. ¿ 1 , 1325 (1971)· 17· R^W. J. M. Pearson, J. Food Sei.

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