Phenols in smoked cured meats. Phenolic composition of commercial liquid smoke preparations and Derived Bacon

Journal of the Science of Food and Agriculture - Tập 26 Số 2 - Trang 189-196 - 1975
Michael E. Knowles1, John Gilbert1, David J. McWeeny1
1Ministry of Agriculture, Fisheries and Food, Food Science Division, Colney Lane, Norwich NR4 7UA

Tóm tắt

AbstractThe phenolic composition of two commercial liquid smoke emulsions has been determined by gas chromatography‐mass spectrometry of the free phenols and their trimethylsilyl ethers. The phenolic fraction of smoked bacons derived from the liquid smoke emulsions has been determined similarly and compared with the phenolic fraction of traditional kiln‐smoked bacon. A preliminary examination of phenol penetration in smoked bacon has been made on a sample prepared from a liquid smoke emulsion by electrostatic spraying.

Từ khóa


Tài liệu tham khảo

Gorbatov V. M., 1971, Fd Technol., 25, 71

Booth D. W.;Edwards J. W.Fd Trade Rev.June1971.

10.1021/jf60168a015

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10.1021/jf60184a008

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Cornu A., 1966, Compilation of Mass Spectral Data

10.1111/j.1365-2621.1971.tb02048.x

10.1111/j.1365-2621.1969.tb00906.x

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Thông tin xuất bản

Journal of the Science of Food and Agriculture

Tập 26 Số 2

189-196

Thông tin tác giả