|
|
|
| Recent Progress in Liquid Smoke and Its Application in Meat Products |
| GAO Ningning, HU Ping*, ZHU Qiujin, YUAN Zaishun, MA Yingkun |
| College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China |
|
|
|
|
Abstract Smoking has a long history of being used as a food preservation technique in meat products. The traditional smoking method is complicated and pollutes the environment, and the smoked meat products contain carcinogenic polycyclic aromatic hydrocarbons such as benzopyrene and are not quite attractive in appearance. As an alternative to traditional smoking, liquid smoke is more convenient to use, environmentally friendly, and free of carcinogens such as 3,4-benzopyrene. This paper mainly reviews the current status of the production of liquid smoke and its application in meat products in order to provide a basis for the study of liquid smoke and for popularizing its application in the food industry in the future.
|
|
|
|
|
|
|
|
|
|
|
2019, Vol. 33 
