Functionality of liquid smoke as an all-natural antimicrobial in food preservation

Functionality of liquid smoke as an all-natural antimicrobial in food preservation 1 Introduction</h5> Traditional smoking of foods, especially meats, has been used as a preservation technique for centuries. Wood smoke, in addition to preserving food quality with its antioxidant and antimicrobial properties, also imparts a desirable color, flavor and aroma to smoked foods. Application of liquid smoke requires less time than traditional smoking, is more environmentally friendly, and eliminates potentially toxic compounds while still imparting the desired flavors and aromas of traditional smoking. Use of condensates or “liquid smoke” allows the processor to control the concentration of smoke being applied more readily than generating smoke by burning of wood ( Suñen, Fernandez-Galian, & Aristimuño, 2001 ). Liquid smoke is traditionally applied to meat, fish and poultry and it has also been used to impart flavor to non-meat items such as cheese, tofu and even pet food. Because the smoke flavor is concentrated, application of liquid smoke is best suited for use in marinades, sauces or brines or topically to processed meat items such as hot dogs, sausage, ham and bacon ( Rozum, 2009 ).</P>According to an annual poll conducted by The Center for Food Integrity consumers have less confidence in the safety and quality of the food supply and http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Meat Science Elsevier

Functionality of liquid smoke as an all-natural antimicrobial in food preservation

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Publisher
Elsevier
Copyright
Copyright © 2014 Elsevier Ltd
ISSN
0309-1740
D.O.I.
10.1016/j.meatsci.2014.02.003
Publisher site
See Article on Publisher Site

Abstract

1 Introduction</h5> Traditional smoking of foods, especially meats, has been used as a preservation technique for centuries. Wood smoke, in addition to preserving food quality with its antioxidant and antimicrobial properties, also imparts a desirable color, flavor and aroma to smoked foods. Application of liquid smoke requires less time than traditional smoking, is more environmentally friendly, and eliminates potentially toxic compounds while still imparting the desired flavors and aromas of traditional smoking. Use of condensates or “liquid smoke” allows the processor to control the concentration of smoke being applied more readily than generating smoke by burning of wood ( Suñen, Fernandez-Galian, & Aristimuño, 2001 ). Liquid smoke is traditionally applied to meat, fish and poultry and it has also been used to impart flavor to non-meat items such as cheese, tofu and even pet food. Because the smoke flavor is concentrated, application of liquid smoke is best suited for use in marinades, sauces or brines or topically to processed meat items such as hot dogs, sausage, ham and bacon ( Rozum, 2009 ).</P>According to an annual poll conducted by The Center for Food Integrity consumers have less confidence in the safety and quality of the food supply and

Journal

Meat ScienceElsevier

Published: Jun 1, 2014

References

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