Liha töötlemine
Smoke flavorings produced commercially properties of the products and the parameters
for the food industry contain only traces of of smoking, as well as by differences in the
PAH. They are generally smoke extracts fil- analytical procedures applied by various
tered and separated from the tars or distillates investigators. The use of phenol as a standard
of pyroligneous liquids. Various flavorings in colorimetric determination of total phenols
of different brands are available as aqueous may lead to significant underestimation,
solutions or in free-flowing, dry form on salt, since the amount of phenol in smoked meats
yeast, or other material. is rather low. The content of phenols in dif-
Wood smoke also contains a number of ferent smoked sausages, according to pub-
other chemicals, including NO, NO2, and lished data, ranges from about 0.02 to
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