Abstract
| Original language | English |
|---|---|
| Pages | 61-61 |
| Number of pages | 1 |
| Publication status | Published - 13 Sep 2018 |
| Event | 13th International Symposium on the Maillard Reaction - La Plaza Sherbrook, Montreal, Canada Duration: 10 Sep 2018 → 13 Sep 2018 Conference number: 13 https://varoujanyaylayan.wixsite.com/ismr13 |
Conference
| Conference | 13th International Symposium on the Maillard Reaction |
|---|---|
| Abbreviated title | ISMR 13 |
| Country | Canada |
| City | Montreal |
| Period | 10/09/18 → 13/09/18 |
| Internet address |
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Primary investigation of the occurrence of hydroxymethylfurfural (HMF) in a range of smoked food products. / Bouzalakou-Butel, Laura-Artemis; Provatidis, Pantelis; Sturrock, Keith R.; Fiore, Alberto.
2018. 61-61 Poster session presented at 13th International Symposium on the Maillard Reaction, Montreal, Canada.Research output: Contribution to conference › Poster
TY - CONF
T1 - Primary investigation of the occurrence of hydroxymethylfurfural (HMF) in a range of smoked food products
AU - Bouzalakou-Butel, Laura-Artemis
AU - Provatidis, Pantelis
AU - Sturrock, Keith R.
AU - Fiore, Alberto
PY - 2018/9/13
Y1 - 2018/9/13
N2 - The 5-hydroxymethylfurfural (HMF) is a chemical compound produced in foods through many different pathways. In the past few years, studies revealed its potential mutagenic, carcinogenic cytotoxic properties [1]. Determination of HMF started as an indicator of the extent of thermal processing and as a quality indicator. It has been identified in a variety of food products such as bread, breakfast cereals, juices, milk and honey [2]. In contrast with the other thermal processes that the formation of HMF occurs inside the product, food smoking fulfils the conditions that result to form HMF not only in the product (hot smoking), but also from the pyrolysis of the wood matrix that is used for smoking, hence contamination of the product [3][4]. Until now, there are no studies examining the relation between the smoking procedure and HMF contamination of smoked food. This study is a primary investigation using HPLC-UV to measure HMF levels in three categories of smoked food products; cheese, processed meat, and fish. HMF was discovered in all three product categories supports our prediction there is contamination from the smoke utilised in the process and production of HMF during cooking during the process. The results ranged from 1 ppb (Metsovone traditional Greek smoked cheese) to 4ppm (Hotsmoked ready to eat mackerel). Subsequently, only for smoked cheese products, was there found a correlation between HMF and phenolic compounds analysed thought SPME-GCMS. Samples that were higher in HMF concentration were also higher in syringol and cresols. It will be interesting to further explore the smoking procedure’s effect on the HMF formation together with mitigation strategies that reduce HMF formation while not altering the flavour of the smoked products.
AB - The 5-hydroxymethylfurfural (HMF) is a chemical compound produced in foods through many different pathways. In the past few years, studies revealed its potential mutagenic, carcinogenic cytotoxic properties [1]. Determination of HMF started as an indicator of the extent of thermal processing and as a quality indicator. It has been identified in a variety of food products such as bread, breakfast cereals, juices, milk and honey [2]. In contrast with the other thermal processes that the formation of HMF occurs inside the product, food smoking fulfils the conditions that result to form HMF not only in the product (hot smoking), but also from the pyrolysis of the wood matrix that is used for smoking, hence contamination of the product [3][4]. Until now, there are no studies examining the relation between the smoking procedure and HMF contamination of smoked food. This study is a primary investigation using HPLC-UV to measure HMF levels in three categories of smoked food products; cheese, processed meat, and fish. HMF was discovered in all three product categories supports our prediction there is contamination from the smoke utilised in the process and production of HMF during cooking during the process. The results ranged from 1 ppb (Metsovone traditional Greek smoked cheese) to 4ppm (Hotsmoked ready to eat mackerel). Subsequently, only for smoked cheese products, was there found a correlation between HMF and phenolic compounds analysed thought SPME-GCMS. Samples that were higher in HMF concentration were also higher in syringol and cresols. It will be interesting to further explore the smoking procedure’s effect on the HMF formation together with mitigation strategies that reduce HMF formation while not altering the flavour of the smoked products.
M3 - Poster
SP - 61
EP - 61
ER -