Reduction of polycyclic aromatic hydrocarbons in “Katsuobushi” by coating with edible material
2019
Suzuki, S. | Takagi, T. | Okamoto, K.
The aim of the present study was to investigate the manufacturing conditions of “Katsuobushi” and to reduce polycyclic aromatic hydrocarbons (PAHs) adhering to the surface of dried bonito, using an edible processing aid that could form a film of edible material on the fish meat, be smoked with the fish, and then be eluted, along with any PAHs, afterward. Homogenized skipjack tuna fish meat was molded, heated, immersed in an agar and starch solution, dried until a film formed, roasting of meat by smoke produced from wood burning, and then immersed in boiling water to remove the edible film. Even though the PAH content of the fish meat prepared using the film-smoking method was not lower than the European Union standard, it was significantly lower than that of fish meat prepared using the ordinary roasting method and was, therefore, considered effective for reducing the PAH contents
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