Abstract
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.
Original language | English |
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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 |
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Abbreviated title | ISMR 13 |
Country/Territory | Canada |
City | Montreal |
Period | 10/09/18 → 13/09/18 |
Internet address |
Keywords
- Maillard reaction
- 5-hydroxymethylfurfural (HMF)
- smoked food
- food safety
- syringol
- cresol