The formation of polycyclic hydrocarbons during smoking process of cheese;Formiranje policiklièkih ugljikohidrata tijekom procesa dimljenja sira

Mljekarstvo

Volumn 61, Issue 3, 2011, Pages 193-198

  Ozcan, Tulay ^a   Akpinar Bayizit, Arzu ^a   Sahin, Oya Irmak ^a   Yilmaz Ersan, Lutfiye ^a  

^a ULUDAG UNIVERSITY   (Turkey)

Author keywords

Cheese; Polycyclic hydrocarbons; Smoking process

Indexed keywords

EID: 80052813076     PISSN: 0026704X     EISSN: 18464025     Source Type: Journal    
DOI: None     Document Type: Review

References (67)

1. Asita A.O., Campbell, I.A. (1990): Antimicrobial activity of smoke from different woods. Lett. Appl. Microbiol. 10, 93-95.
2. Atasever, M., Uçar, G., Keles, A., Kose, Z., Tekinsen, K.K. (1999): Beyaz peynir üretiminde si{dotless}vi{dotless} duman uygulamalari{dotless}. Veteriner Bilimleri Dergisi 17, 97-110.
3. Atasever, M., Uçar, G., Keleş, A., Köse, Z. (2003): Kaşar peyniri üretiminde doǧal ve si{dotless}vi{dotless} duman uygulamalari{dotless}ni{dotless}n kaliteye etkileri. Turk J. Anim. Sci. 27, 781-787.
4. ATSDR, (1995): Toxicological Profile for Polycyclic Aromatic Hydrocarbons [PAHs] [Final Report], NTISAtlanta, GA: Agency for Toxic Substances and Disease Registry.
5. Bartle, K.D. (1991): Analysis and occurrence of polycyclic aromatic hydrocarbons in food, In: Food Contaminants, Sources and Surveillance (ed. Creaser C, Purchase R), pp. 41-60. The Royal Society of Chemistry, Cambridge.
6. Bratzleretal, L.T., Spooner, M.E., Weathersspoon, J.B., Maxey, J.A. (1969): Smoke flavor as related to phenols carbonyl and acid content of Bologna. J. Food Sci. 2, 33-40.
7. Chen, B.H., Lin, Y.S. (1997): Formation of polycyclic aromatic hydrocarbons during processing of duck meat. J. Agric. Food Chem. 45, 1394-1403.
8. Chiu, C.P., Lin, Y.S., Chen, B.H. (1997): Comparison of GC-MS and HPLC for overcoming matrix interferences in the analysis of PAHs in smoked food. Chromatographia 44, 497-504.
9. Crosby, N.T., Hunt, D.C., Philp, L.A., Patel, I. (1981): Determination of polynuclear aromatic hydrocarbons in food, water and smoke using high-performance liquid chromatography. Analyst 106, 135-145.
10. De Vos, R.H., Van Dokkum, W., Schouten, A., De Jong-Berkhout, P. (1986): Polycyclic aromatic hydrocarbons in Dutch total diet samples. Food Chem. Toxicol. 28, 263-268.
11. Dennis, M.J., Massey, R.C., McWeeny, D.J., Knowles, M.E. (1983): Analysis of polycyclic aromatic hydrocarbons in UK total diets. Food Chem. Toxicol. 15, 1-15.
12. Dennis, M.J., Massey, R.C., Cripps, G., Venn, I., Howarth, N., Lee, G. (1991): Factors affecting the polycyclic aromatic hydrocarbon content of cereals, fats and other food products. Food Addit. Contam. 8, 517-530.
13. Duedahl-Olesen, L., White, S., Binderup, M.L. (2006): Polycyclic aromatic hydrocarbons [PAH] in Danish smoked fish and meat products. Polycyl. Aromat. Comp. 26, 163-184.
14. Duedahl-Olesen, L., Christensen, J.H., Højgård, A., Granby, K., Timm-Heinrich, M. (2010): Influence of smoking parameters on the concentration of polycyclic aromatic hydrocarbons (PAHs) in Danish smoked fish. Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess. 27, 1294-305.
15. EC (2002): European Commission. Scientific Committee on Food.
16. EEC (1988): Council Directive 88/388/EEC of 21 June 1988 on the approximation of the laws of the Member States relating to flavourings for use in foodstuffs and to source materials for their production. Official Journal of the European Communities, 15.7.1988, L184/61-67
17. EFSA (2008): Scientific Opinion of the Panel on Contaminants in the Food Chain on a request from the European Commission on Polycyclic Aromatic Hydrocarbons in Food. EFSA Journal, 724, 1-114.
18. Fox, P.F. (1993): Cheese: Chemistry, Physics and Microbiology, Volume 1, Capter 1, Second Edition. Published by Chapman& Hall, London.
19. Fretheim, K. (1976): Carcinogenic polycyclic aromatic hydrocarbons in Norwegian smoked meat sausages. J. Agric. Food Chem. 24, 976-979.
20. Garcia-Falcon, M. S,. Gonzlez-Amigo, S., Lage-Yusty, M.A., Simal-Lozano, J. (1999): Determination of benzo[a]pyrene in some Spanish commercial smoked products by HPLC-FL. Food Addict. Contam. 16, 9-14.
21. Gilbert, J., Knowles, M.E. (1975): The chemistry of smoked foods: A review. J. Food Tech. 10, 245-261.
22. Gomma, E.A., Gray, J.I., Rabie, S. Lopez-Bote, C., Booren, A.M. (1993): Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavorings. Food Addit. Contam. 10, 503-521.
23. Guillen, M.D., Sopelana, P., Partearroyo, M.A. (1997): Food as a source of polycyclic aromatic carcinogens. Rev. Environ. Health 12, 133-146.
24. Guillen, M.D., Sopelana, P., Partearroyo, M.A. (2000): Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood: Effect of storage in polyethylene flasks on their concentrations. J. Agric. Food Chem. 48, 5083-5087.
25. Guillen, M.D., Sopelana, P. (2004): Occurrence of polycyclic aromatic hydrocarbons in smoked cheese. J. Dairy Sci. 87, 556-564.
26. Guillen, M.D., Sopelana, P. (2005): Headspace solidphase microextraction as a tool to estimate the contamination of smoked cheeses by polycyclic aromatic hydrocarbons. J. Dairy Sci. 88, 13-20.
27. Guillen, M.D., Palencia, G., Sopelana, P., Ibargoitia, M.L. (2007): Occurrence of polycyclic aromatic hydrocarbons in artisanal palmero cheese smoked with two types of vegetable matter. J. Dairy Sci. 90, 2717-2725.
28. Horner, B. (1992): Fish smoking: Ancient and modern. Food Sci. Tech. Today 6, 166-171.
29. Howard, J.W., Teague, R.T., White, R.H., Fry Jr, B.E. (1966): Extraction and estimation of polycyclic aromatic hydrocarbons in smoked foods. I. General Method. J. AOAC 49, 595-611.
30. IARC (1973): Some Polycyclic Aromatic Hydrocarbons and Heterocyclic Compounds. IARC Monographs on the Evaluation of Carcinogenic Risk of Chemicals to Humans, Vol. 3. Lyon, France: International Agency for Research on Cancer.
31. IARC (1983): Polynuclear Aromatic Compounds, Part 1. Chemical, Environmental and Experimental Data. IARC Monographs on the Evaluation of Carcinogenic Risk of Chemicals to Humans, Vol. 32. Lyon, France: International Agency for Research on Cancer.
32. IARC (1987): Overall Evaluations of Carcinogenicity. IARC Monographs on the Evaluation of Carcinogenic Risk of Chemicals to Humans, Supplement 7. Lyon, France: International Agency for Research on Cancer.
33. IPCS (1998): Selected non-heterocyclic ploycyclic aromatic hydrocarbons. International Programme on Chemical safety, Environmental Health Criteria No. 202, World Health Organisation. Geneva.
34. Joe, F.L. Jr., Salemme, J., Fazio, T. (1984): Liquid chromatographic determination of trace residues of polynuclear aromatic hydrocarbons in smoked foods. J. Assoc. off. Anal. Chem. 67, 1076-1082.
35. Kangsadalampai, K., Butryee, C., Manoonphol, K. (1997): Direct mutagenicity of the polycyclic aromatic hydrocarbon-containing fraction of smoked and charcoal-broiled foods treated with nitrite in acid solution. Food Chem. Toxicol. 35, 213-218.
36. Karl, H., Leinemann, M. (1996): Determination of polycyclic aromatic hydrocarbons in smoked fishery products from smoking kilns. Z. Lebensm.-Unters.-Forsch. 202, 458-464.
37. Kazerouni N., Sinha R., Che-Han H., Greenberg A., Rothman N. (2001): Anaylsis of 200 food items for benzo[a]pyrene and estimation of its intake in an epidemiologic study. Food Chem. Toxicol. 39, 423-436.
38. Larsson, B.K. (1982): Polycyclic aromatic hydrocarbons in smoked fish. Z. Lebensm.-Unters.-Forsch. 202, 458-464.
39. Larsson, B.K., Pyysalo, H., Sauri, M. (1988): Class seperation of mutagenic polycyclic organic material in grilled and smoked foods. Z. Lebensm.-Unters.-Forsch. 18, 546-551.
40. Lijinski, W., Shubik, P. (1965): Benzo[a]pyrene and other polynuclear hydrocarbons in charcoal-broiled meat. Meat Sci. 145, 53-55.
41. Lodovici, M., Dolara, P., Casalini, C., Ciappellano, S., Testolin, G. (1995): Polycyclic aromatic hydrocarbon contamination in the Italian diet. Food Addit. Contam. 12, 703-713.
42. Maga, J.A. (1987): The flavor chemistry of wood smoke. Food Rev. Int., 3, 139-183.
43. Maga, J.A. (1988): Smoke in Food Processing, CRC Press; Ed: Boca Raton, FL.
44. Mcllveen, H., Vallely, C. (1996): The development and acceptability of a smoked processed cheese. Food J. 98, 17-23.
45. Möhler, K. (1980): El ahumado. Chapter 11, 1-67. Ed. Acribia, Zaragoza 46. Müller, W.D. (1991): Curing and smoking. Fleischwirt. 71, 61-65.
46. Ozcan, T., Akpi{dotless}nar-Bayizit, A., Sahin, O.I., Yilmaz-Ersan, L. (2008): The occurence of PAH [polycyclic aromatic hydrocarbons] in smoked cheeses, IV. Ulusal Biyomühendislik Kongresi, 15-18 October, İzmir, Turkey, 149-150.
47. Phillips, D.H. (1983): Fifty years of benzo[a]pyrene. Nature 303, 468-472.
48. Philips, D.H. (1999): Polycyclic aromatic hydrocarbons in the diet. Mutat. Res. 443, 139-147.
49. Potthast, K. (1977): Polycyclic aromatic hydrocarbons in smoked meat products. An application of a new method. Acta Aliment. Pol. 31, 95-201.
50. Potthast, K. (1979): Influence of smoking technology on the composition of polycyclic hydrocarbons in smoked meat products, smoke condensates and in waste gases from smoking plant. Fleischwirt. 10, 1515-1523.
51. Poulter, R.G. (1988): Processing and storage of traditional dried and smoked fish products. In: Fish smoking and drying, effect of smoking on nutritional properties of fish. [ed. Burt JR], Elsevier Appl. Sci., London, 85-90.
52. Rajbhandari, P., Kindstedt, P.S. (2005): Compositional factors associated with calcium lactate crystallization in smoked cheddar cheese. J. Dairy Sci. 88, 3737-3744.
53. Rehman, S.U., Farkye, N.Y., Drake, M.A. (2003): The effect of application of cold natural smoke on the ripening of cheddar cheese. J. Dairy Sci. 86, 1910-1917.
54. Riha, W.E., Wendorff, W.L., Rank, S. (1992): Benzo[a] pyrene content of smoked and smoke-flavored cheese products sold in Wisconsin. J. Food Prot. 55, 636-638.
55. Riha. W.E., Wendorff. W.L. (1993): Evaluation of color in smoked cheese by sensory and objective methods. J. Dairy Sci. 76, 1491-1497.
56. Rogan, E.G., Devanesan, O.D., Ramarkishna, N.V., Higginbothman, S. (1993): Identification and quantitation of benzo(a)pyrene-DNA adducts formed in mouse skin. Chem. Res. Toxicol. 6, 356-363.
57. Simko, P., Gombita, M., Karovicova, J. (1991): Determination and occurrence of benzo[a]pyrene in smoked meat products. Nahrung 35, 103-104.
58. Simko, P. (2005): Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings. Mol. Nutr. Food Res. 49, 637-647.
59. Stahl, W., Eisenbrand, G. (1988): Determination of polycyclic aromatic hydrocarbons and nitrosamines, In: Macrae R., [Ed.], HPLC in Food Analysis, Academic Press, London, UK, pp. 377-412.
60. Terzi, G., Celik, T.H. (2006): The presence of polycyclic aromatic hydrocarbons in some foods and their effects to public health. Gida 31, 295-301.
61. Toth, L., Potthast, K. (1984): Chemical aspects of the smoking of meat and meat products. Adv. Food Res. 29, 87-158.
62. Turkish Food Codex (2008): Turkish Food Codex Communiqué on Determining the Maximum Levels of Certain Contaminants in Foodstuffs. The Official Gazette.
63. Ulyanov, S.D., Shiyaev, V.V., Garilova, N.B. (1979): Effect of the smoking method on the quality of salami shaped processed cheese, Molochnoya Promyshlennost. Dairy Science Abstracts 12, 36-37.
64. Wasilevski, S., Kozlowski, J. (1977): The use of the smoke flavouring preperation in cheesemaking. Acta Aliment. Pol. Dairy Science Abstracts 3, 307-312.
65. Wendorff, W.L., Riha, W.E., Muehlenkamp, E. (1993): Growth of molds on cheese treated with heat or liquid smoke. J. Food Protect. 56, 963-966.
66. World Health Organization, (1991): Benzo[a]pyrene, WHO Food Addit. Series, 28.
67. World Health Organization, (1998): Polynuclear aromatic hydrocarbons, In: Guidelines for drinking-water quality, 2nd ed. Health criteria and other supporting information, World Health Organization, Geneva, (2), 123-152.