Use of liquid smoke flavouring as an alternative to traditional flue gas smoking of rainbow trout fillets (Oncorhynchus mykiss)

被引：69

作者：

Hattula, T

Elfving, K

Mroueh, UM

Luoma, T

机构：

[1] VTT Biotechnol, FIN-02044 Espoo, Finland

[2] VTT PL 1400, FIN-02044 Espoo, Finland

[3] Apetit, Turku 20201, Finland

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2001年 / 34卷 / 08期

关键词：

liquid smoke; polyaromatic hydrocarbons;

D O I：

10.1006/fstl.2001.0794

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The application of liquid smoke to rainbow trout fillet was tested. The properties of liquid-smoked fillets, analysed by sensory methods, were as good as those smoked traditionally. The content of polyaromatic hydrocarbons (PAH) was lower in liquid-smoked fish than in traditionally smoked fish. The liquid smoking process decreases the emissions of polyaromatic compounds to the environment. (C) 2001 Academic Press.

引用

页码：521 / 525

页数：5

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