→ 한국식품과학회지2017 ; 49(02): 162-167
Improvement of Katsuobushi smoking machine for the reduction of benzo(a)pyrene
Ju Hee Hong, Sang Min Hwang, and Seung Ju Lee*
Department of Food Science and Biotechnology, Dongguk University
A Katsuobushi smoking machine was developed and evaluated to determine its benzo(a)pyrene reducing effect. The machine was equipped with two heaters for smoking and chamber heating. The smoke-generating system was equipped with a cadmium sulfide (CdS) smoke sensor, an on/off controller, and a rotating feeder with a smoke inlet. Raw bonito was steamed and then smoked under three smoke levels. After smoking at 45°C for 108 h, the benzo(a)pyrene concentrations were 5.87, 7.83, and 11.41 μg/kg at the low, middle, and high smoke levels, respectively. The benzo(a)pyrene concentrations after low-level smoking at 45, 65, and 85°C for 108 h were 5.87, 4.82, and 3.27 μg/kg, respectively. Accordingly, the optimal conditions for benzo(a)pyrene reduction were a lower smoke level and higher smoking temperature. These optimal smoking conditions can be implemented with the newly developed machine, but is not possible using a conventional Katsuobushi smoking machine.
Katsuobushi, smoking machine, benzo(a)pyrene reduction
한국식품과학회지 2017 Apr; 49(02): 162 - 167