Comparison of Health Risks of Smoked Foods as Compared to Smoke Flavorings: Are Smoke Flavors “Healthier”?
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2015, Vol 1, Issue 6
Abstract
Smoking is cooking food (usually meat) indirectly over a fire or smoke-generating system. This is in contrast to grilling, where the meat is cooked directly over the heat source.1 It is believed that smoking foods first occurred thousands of years ago, when it was discovered that meat hung up to dry in smoked-filled caves remained edible longer plus developed a pleasant flavor. Originally carried out to preserve meat and fish, in modern times smoking is typically used to impart its characteristic flavor.2 Smoking also imparts anti-oxidative and anti-microbial compounds into food, as well as carbonyl compounds that cause the traditional color and texture of smoked foods. However, smoke also deposits harmful chemicals, such as Polycyclic Aromatic Hydrocarbons (PAH), some of which are considered carcinogenic.3 These compounds are the subject of the health concerns discussed in this article
Authors and Affiliations
Shane T. McDonald
Keywords
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- EP ID EP543541
- DOI 10.17140/AFTNSOJ-1-122
- Views 137
- Downloads 0
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