FN Archimer Export Format
PT J
TI Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques
BT 
AF VARLET, Vincent
   SEROT, Thierry
   KNOCKAERT, Camille
   CORNET, Josiane
   CARDINAL, Mireille
   MONTEAU, Fabrice
   LE BIZEC, Bruno
   PROST, Carole
AS 1:1;2:1;3:2;4:2;5:2;6:3;7:3;8:1;
FF 1:;2:PDG-DOP-DCN-STAM;3:PDG-DOP-DCN-STAM;4:PDG-DOP-DCN-STAM;5:PDG-DOP-DCN-STAM;6:;7:;8:;
C1 ENITIAA, Lab Biochim Alimentaire & Ind, Nantes 3, France.
   IFREMER, Lab STAM, F-44311 Nantes 3, France.
   ENVN, Lab Etud Residus & Contaminants Aliments, LABERCA, F-44307 Nantes 3, France.
C2 ENITIAA, FRANCE
   IFREMER, FRANCE
   ENVN, FRANCE
SI NANTES
SE PDG-DOP-DCN-STAM
IN WOS Ifremer jusqu'en 2018
   copubli-france
IF 1.304
TC 37
UR https://archimer.ifremer.fr/doc/2007/publication-2550.pdf
LA English
DT Article
DE ;Organoleptic properties;PAH;Smoke generation;Smoking process
AB Four industrial processes for smoking food were studied through their effects on the organoleptic properties of smoked salmon and on the occurrence of 20 polycyclic aromatic hydrocarbons (PAHs) known as being contaminants of smoking processes. The contamination by PAHs of the food might be measured by their corresponding toxic equivalent quantity (TEQ) expressed in mu g kg(-1). The results show a significant correlation between the smoking process parameters, the odour of the smoked fish and the presence of PAHs. Smouldering, thermostated plates and friction smoking processes allow smoked fish with very close odorant characteristics to be obtained. However, differences of pyrolysis temperature (between 380 and 500 degrees C) causes significant differences of PAHs concentration even if the contents are under the legal threshold concerning benzo (a) pyrene (5 mu g kg(-1)). Smoked fish obtained by liquid smoke vaporisation presented the lowest level of PAHs but benzo(a)pyrene concentration is nevertheless important. The odours brought by the liquid smoke process are more 'cold smoke' and 'vegetal/green' than the other techniques, which are smokier and fishier. (c) 2007 Society of Chemical Industry.
PY 2007
PD APR
SO Journal of the science of food and agriculture
SN 0022-5142
PU Wiley inter-science
VL 87
IS 5
UT 000245536600014
BP 847
EP 854
DI 10.1002/jsfa.2786
ID 2550
ER

EF