Liha töötlemine
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
NO3, as well as various heterocyclic com- 300 μg/g. In smoked pork belly strips and
pounds, including the N-heterocyclic pyrrole, summer sausage, the total recovery of phenols
pyrazine, and carbazole. was, according to Lustre and Issenberg
(1970), about 280 μg/g and 60 μg/g, respec-
tively. The composition of the absorbed
Accumulation and Interactions of fraction depends more on the conditions
annaabi.ee 
