Liha töötlemine
as well as various products of the interactions concentration in the product. Therefore,
with proteins and lipids. Some results of the amount of the smoke components depos-
experiments point to the crucial role of the ited on the meats during smoking has a sig-
fraction of smoke condensates containing nificant influence on the preservative effect.
guaiacol and its four derivatives, eugenol, Generally, hot smoking decreases the number
phenol, 3 cresols, 4-ethylphenol, 3 xylenols, of viable microorganisms in the products by
tyglic acid, and 4 carbonyl compounds. one to two log cycles, whereby the effect
increases with the rise in processing time
and temperature. Among the most effective
The Antimicrobial Activity of
antimicrobial agents of wood smoke are:
Smoke Components
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