Abstract
Background: Liquid smokes treatment eliminated most problems associated to the traditional method, besides providing uniformity of flavour and colour in meat products.
Objective: This work evaluate the effects of liquid smoke treatment in the oxidative stability and content benzo(a)pyrenes, compared to the traditional smoking treatment in Sausage type Calabrese.
Methods: Samples treated with liquid smoke were evaluated every 7 days, during 28 days of storage at 20°C.
Results: High lipid oxidation was observed in runs increased by liquid smoke dilution (1:3) at 28 days of storage. The product was characterized as moderately rancid, with malonaldehyde values of 0.44 mgMA.kg-1. Concentrations of benzo(a)pyrenes in sausages with liquid and traditional smoke treatment were less than 0.12 and 0.19 μg.kg-1, respectively.
Conclusion: In this way, the use of liquid and traditional smoke with temperature control ~300°C for a smoke generation are promising and safe approaches for obtaining low levels of benzo(a)pyrenes, lipids and protein oxidation in Sausage type Calabrese.
Keywords: Benzo(a)pyrenes, carbonyl, liquid smoke, malonaldehyde, oxidative stability, sulfhydryl.
Graphical Abstract
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