Smoked products and risk factors to human health | Kūpinājumi un to izraisītie riski cilvēka veselībai
2012
Miculis, J., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra | Valdovska, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Veterinary Medicine | Sterna, V., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra | Zutis, J., Engineering Centre of Meat and Dairy Industry, Riga (Latvia)
PAHs are a class of complex chemicals that are formed and released during the incomplete combustion or pyrolysis (burning) of organic matter, such as waste or food, during the industrial processes and other human activities. PAHs are also formed in natural processes, such as carbonisation. Polycyclic aromatic hydrocarbons (PAHs) are generally classified as relatively persistent organic environmental contaminants (Deshpande, 2002; Harvey, 1997; Martson et al., 2001). Food is a significant source of BaP in Europe due to PAHs in oils, fats and cereals that represent a high percent of the European diets (Sikorski, 2004). Smoking is one of the oldest technologies for the conservation of meat and fish products. Today it is supposed that the technology is applied in many forms to treat 40–60% of the total amount of meat products and 15% of fish. Smoking is defined as the process of penetration of volatiles resulting from thermal destruction of wood into the surface of meat or fish products. The objective of this article was to express the considerations on the level of the polycyclic aromatic hydrocarbons in representative samples of traditional and industrial smoked fish and meat products to be sold in the Republic of Latvia.
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