Background:
Liquid smokes treatment eliminated most problems associated to the traditional
method, besides providing uniformity of flavour and colour in meat products.
Objective:
This work evaluate the effects of liquid smoke treatment in the oxidative stability and content
benzo(a)pyrenes, compared to the traditional smoking treatment in Sausage type Calabrese.
Methods:
Samples treated with liquid smoke were evaluated every 7 days, during 28 days of storage
at 20°C.
Results:
High lipid oxidation was observed in runs increased by liquid smoke dilution (1:3) at 28
days of storage. The product was characterized as moderately rancid, with malonaldehyde values of
0.44 mgMA.kg-1. Concentrations of benzo(a)pyrenes in sausages with liquid and traditional smoke
treatment were less than 0.12 and 0.19 μg.kg-1, respectively.
Conclusion:
In this way, the use of liquid and traditional smoke with temperature control ~300°C for
a smoke generation are promising and safe approaches for obtaining low levels of benzo(a)pyrenes,
lipids and protein oxidation in Sausage type Calabrese.