PAH-s content in the changed smoking process of the chicken breast
The aim of this study was to determine the polycyclic aromatic hydrocarbons (Polycyclic aromatic hydrocarbon; PAH) with a focus on benzo (a) pyrene in smoked chicken produced in controlled conditions, changing the temperature values and time at constant pressure. The technological process of thermal degradation, drying and smoking semi-dry meat products of poultry meat is done in automated thermal chambers. The current process of smoking is performed by heat treatment to make the temperature at the center of the product 72° C for 40 minutes, followed by smoke at a temperature of 65° C, to achieve certain characteristics (odor, color). First category deboned chicken meat was used for testing. It was prepared in accordance to the familiar preparing raw material procedure for process of smoking already existing process of smoking is compliant with specic knowledge in science as well as principles of good manufacturing practice with a special focus on the time and temperature of smoke that led to certain changes in terms of the sensory properties of smoked products like presence and said polycyclic aromatic compounds (PAHs). The product was smoked at various temperatures ranging between 52.5 and 62 °C, over 10 to 30 minutes. In determining PAH compounds (polycyclic aromatic hydrocarbons), has been allocated said benzo (a) pyrene which is an indicator of the presence of harmful substances in products. Smoked meat changed the way smoking was ranked very acceptable