Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content

@inproceedings{Phlmann2013PolycyclicAH,
  title={Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content},
  author={Margarete P{\"o}hlmann and Alexander Hitzel and Fredi Schwägele and Karl Speer and Wolfgang Jira},
  year={2013}
}
  • Margarete Pöhlmann, Alexander Hitzel, +2 authors Wolfgang Jira
  • Published 2013
  • Chemistry
  • Abstract The contents of polycyclic aromatic hydrocarbons (15 + 1 EU priority PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and trans -isoeugenol) in smoked Frankfurter-type sausages were investigated depending on the type of casing and back fat content. Three types of casings (collagen casings, cellulose-peelable casings, and sheep casings) were tested in four smoking experiments. Furthermore, Frankfurter-type sausages with four different back fat contents (10… CONTINUE READING

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