Thermal stability, texture, liquid holding capacity and colour of smoked salmon on retail level

Retail samples of vacuum-packed sliced cold smoked salmon were investigated for changes in texture, colour and expressible moisture approximately 1 week before expiry date and on the best before date. For comparison, retail samples of gravelax were also investigated. To gather information on alteration in protein caused by processing and refrigerated storage, DSC measurements were performed at the same samples and furthermore on hot smoked salmon and frozen raw material, Salmo salar. Texture parameters varied markedly between the retail samples; however, almost no clear tendencies were observable with increased refrigerated storage time while expressible moisture raised. Colour also differed considerably between the samples. Gravelax behaved almost comparable to cold smoked salmon. DSC curves taken from cold smoked salmon and gravelax were almost comparable and demonstrated that muscle proteins being largely denatured by the influence of salt and cold smoking temperature compared to the raw material.     

GPC—HPLC—RP法检测熏烧烤肉制品中的苯并（a）芘

采用MPS全自动样品净化系统中的GPC凝胶渗透色谱净化熏烧烤肉制品中的苯并（a）芘（BaP）,并用高效液相色谱荧光法（HPLC—RP）测定BaP的含量。GPC条件：GPC凝胶渗透色谱柱,以环己烷-乙酸乙酯（体积比50：50）为流动相,流速4．7mL／min,收集时间为15—21min。HPLC条件：Diamonsil C18色谱柱（250mm×4．6mm,5μm）;流动相：乙腈-水（体积比88：12）,流速为1．0mL／min;柱温：30℃;进样量：10μL;激发波长：384nm;发射波长：406nm。该方法线性关系良好,加标回收率为82．4％～91.3％,相对标准偏差小于5％,检出限为0．15μg／kg。方法简化了手工操作,有效地去除了熏烧烤肉制品中的色素及脂肪干扰,可应用于熏烧烤肉制品中BaP的测定。     

Evaluation of Polycyclic Aromatic Hydrocarbons in Smoked Cheeses Made in Poland by HPLC Method

Smoked cheeses are particularly popular among consumers for their flavor and aroma. Of interest, therefore, is the health aspect related to the likelihood of polycyclic aromatic hydrocarbons (PAHs), which are known carcinogens found in smoked products. Thus, the purpose of this study was to evaluate the occurrence of 15 polycyclic aromatic hydrocarbons (PAHs) in smoked and non-smoked cheeses purchased in Poland to monitor their safety. The level of selected PAHs in cheese samples was determined using the HPLC-DAD-FLD method. Most of the cheeses tested met the maximum level of benzo[a]pyrene (2 μg/kg) and the sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene (12 μg/kg) established for these products. However, all the cheeses studied in this work had relatively low amounts of the sum of these compounds compared to the information available in the cheese literature, ranging from <LOD to 24.5 μg/kg. This amount does not pose a health risk to consumers. The predominant PAHs found were naphthalene, phenanthrene, fluorene and acenaphthene. Benzo[a]pyrene, the marker compound representing carcinogenic PAHs, was found in 100% and 0% of Polish smoked and non-smoked cheeses, respectively. Although there are currently no regulations for smoked cheeses and maximum concentrations of PAHs in this type of food product, control of PAHs content in cheeses is important due to the mutagenic and carcinogenic potential of these chemicals.     

基于FTIR,FT-Raman的脱毒繁育和硫磺熏制祁菊花的药用成分分析研究和光谱表征

采用傅里叶变换红外(FTIR)和拉曼(FT-Raman)光谱技术直接、快速地测定了脱毒繁育和硫磺熏制的三组不同祁菊花样品有效药用成分及含量的变化。对所测样品的FTIR,FT-Raman光谱进行分析对比,结果表明,三组祁菊花样品的FTIR光谱在1 800~500cm-1区间多个红外吸收峰的强度存在明显差异,特征峰形状也略有差异。FT-Raman谱特征峰的形状有明显差异。FTIR和FT-Raman谱直观地反映出茎尖脱毒繁育会使祁菊花的挥发油、黄酮类物质等药用成分含量升高,硫磺熏制使其减少。FTIR和FT-Raman光谱技术为检测脱毒繁育及硫磺熏制引起祁菊花有效药用成分的变化建立科学依据,也为检测其物质成分含量提供一种有效方法。     

Preparation of ionic liquid‐modified magnetic nanoparticles based on thiol‐ene click chemistry for the analysis of polycyclic aromatic hydrocarbons in water and smoked meat samples

In the present study, ionic liquid (IL)‐modified Fe₃O₄ magnetic nanoparticles (Fe₃O₄) were synthesized by the thiol‐ene click reaction for magnetic solid‐phase extraction (MSPE) of polycyclic aromatic hydrocarbons (PAHs) in water and smoked meat samples. An IL 1‐vinyl‐3‐butylimidazolium bromide was firstly synthesized, and then immobilized on the surface of thiol group‐functionalized Fe₃O₄ via a thiol‐ene click reaction. The as‐synthesized Fe₃O₄@ILs were characterized using Fourier transform infrared spectroscopy, X‐ray diffraction, and transmission electron microscopy. Various parameters (including the amount of adsorbent, extraction time, sample volume, and desorption conditions) affecting MSPE were optimized. Under the optimum conditions, the limits of detection of four PAHs in the range of 0.6–7.2 ng/L were obtained using high‐performance liquid chromatography–ultraviolet detection. The accuracy of the method was assessed by recovery measurements on spiked real samples and good recovery of 80–108% with relative standard deviations lower than 8.16% was achieved. The enrichment factors ranging from 699 to 858 were obtained for the analytes. This result indicated that the proposed method had great potential for sample preparation.     

1H‐HRMAS NMR study of cold smoked Atlantic salmon (Salmo salar) treated with E‐beam

¹H High resolution magic angle spinning (HRMAS) NMR spectroscopic data in combination with principal components analysis and analysis of variance were used to differentiate between irradiated and non‐irradiated cold‐smoked Atlantic salmon (Salmo salar). NMR profiling was obtained, with a spectral acquisition time of less than 8 min, from a small sample size of intact white salmon muscle, by non‐destructive analysis that includes a very simple and rapid sample preparation step. Results obtained enable the use of creatine, trimethylamine oxide and the sum of phosphorylcholine and glycerophosphorylcholine as diagnostic compounds to detect irradiation treatment. This study shows the potential of ¹H‐HRMAS to be a rapid method for investigating compositional changes due to food processing as well as to confirm the presence or absence of some bioactive compounds in irradiated samples. Copyright © 2013 John Wiley & Sons, Ltd.