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Polycyclic hydrocarbons in commercially-and home-smoked food in Iceland

✍ Scribed by Thorsteinn Thorsteinsson

Publisher
John Wiley and Sons
Year
1969
Tongue
English
Weight
239 KB
Volume
23
Category
Article
ISSN
0008-543X

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✦ Synopsis

Home-smoked food processed in Iceland is apt to contain much highei amounts of polycyclic hydrocarbons, including 3:4 benzpyrene, than commercially-smoked food because of heavier and more prolonged smoke exposure. Commercially-smoked meat was found to contain less than 1 pg/lcg wet weight 3:4 benzpyrene while a representative sample of home-smoked meat contained 23 pg. Being of higher molecular weight, the polycyclic hydrocarbons have lower power of penetration than the phenols so the bulk is found in the superficial layer of the food. Covering membranes as the skin of sausages or wrappings of cellophane and even of cotton fabric, form a n effective barrier against penetration of polycyclic hydrocarbons, and in particular of 3:4 henzpyrene, without materially destroying the process of smoke curing.

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