• Food Science of Animal Resources
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• v.18 no.4
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• pp.364-370
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• 1998

This study was carried out to establish optimum smoking conditions i.e., smoking temperature, time, and smoking material for meat products. Smoking materials employed for smoking were oak and apple trees. Roast ham and wiener produced by various smoking conditions wree subjected to polycyclic aromatic hydrocarbons (PAHs) analysis. Benzo(a)pyrene was not detected in roast ham and wiener prepared with oak wood smoked and apple wood smoked at 250$^{\circ}C$. The content of benzo(a)pyrene in roast ham and wiener with apple wood smoked at 400$^{\circ}C$ were 0.6 and 0.7 $\mu\textrm{g}$/kg, and those sample smoked at 500$^{\circ}C$ is not suitable for meat products due to the high production rate of benzo(a)pyrene. The higher smoking temperature of the products, the higher the content of PAHs. The similar tendency was observed in smoking time. PAHs contents of the products smoked with oak wood was ranged from non-dection to 0.5 $\mu\textrm{g}$/kg. Meat products smoked for 75 min. were found to be highly valuable from the viewpoints of flavour and color.

• Journal of the Korean Wood Science and Technology
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• v.48 no.1
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• pp.1-11
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• 2020

Indonesian log production is dominated by young trees harvested from plantation forests. The timber contains of sapwood and juvenile wood, which are not resistant to termite attack. Smoking treatment can enhance wood resistance to termite attack, but it also changes the color. Specimens of mangium (Acacia mangium) and sengon (Falcataria moluccana) wood were exposed for 1, 2, and 3 weeks to smoke produced from the pyrolysis of salam (Syzygium polyanthum) wood. The color change of the wood was measured using the CIELab method. In addition, wood specimens were exposed to subterranean termites (Coptotermes curvignathus Holmgren) under laboratory conditions. Untreated and imidacloprid-preserved wood samples were also prepared for comparison purposes. The results showed that the color of smoked wood differed from that of untreated wood, and the color change for sengon was greater than for mangium. In addition, the 1-week smoking period changed the wood color less than the 2- and 3-week periods, which did not differ. Imidacloprid-preserved wood had distinctive color changes compared to untreated wood. Untreated mangium wood had moderate resistance to subterranean termite attack (resistance class III), while sengon had very poor resistance (resistance class V). Salam wood smoke enhanced wood resistance to termite attack, and smoke treatment of 1 week for mangium and 2 weeks for sengon resulted in the wood becoming very resistant (resistance class I). Both types of smoked wood were more resistant to subterranean termite attack than imidacloprid-preserved wood (average class II resistance).

• Culinary science and hospitality research
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• v.7 no.3
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• pp.145-161
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• 2001

In odor to develop fillet-type seasoner and mixed powder-type seasoner using smoked mackerel as primary material, processing conditions of the mackerel meat and flavoring extract from various materials were examined. The approximate composition of mackerel meat and mixed powde-type seasoner using mackerel as primary material were 10.9 and 11.7%, for moisture 79.1 and 57.2% for crude protein, 5.3 and 2.9% for crude lipid, and 4.3 and 24.6% for crude ash, respectively. It was suitable to simmer raw mackerel in 3% chitooligosaccaride solution at 8$0^{\circ}C$ for 10 min., for the enhancement of reaction their meat and chitooligosaccharide. Considering effect of type of woodsmoke on organoletic properties of mackerel after smoking, oak and mixture(oak wood ＋ citrus wood = 1 : 1) were superior to another woodsmoke, the smoking conditions favoring the most overall preference were 8$0^{\circ}C$, 25min. for smoking time, 20$0^{\circ}C$, 20min. for baking, and 10$0^{\circ}C$. 4hrs. for drying. The optimal material mixing ratio for mixed powder-type seasoner was powder of smoked mackerel 60%, dried anchovy 15%, dried sea tangle 10%. The most appropriate extraction condition of mixed powder seasoner with packing tea bag(10g/bag) was 98$^{\circ}C$ for 5min. in the boiling water.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.2
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.7
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• pp.3253-3260
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• 2014

Background: A case-control study was conducted to evaluate the effect of household exposure, dietary habits, smoking and Glutathione S-Transferases M1, T1 polymorphisms on lung cancer among women in Mizoram, India. Materials and Methods: We selected 230 newly diagnosed primary lung cases and 460 controls from women in Mizoram. Multivariate logistic regression analysis was performed to estimate adjusted odds ratio (OR). Results: Exposure of cooking oil fumes (p<0.003), wood as heating source for cooking (p=0.004), kitchen inside living room (p=0.001), improper ventilated house (p=0.003), roasting of soda in kitchen (p=0.001), current smokers of tobacco (p=0.043), intake of smoked fish (p=0.006), smoked meat (p=0.001), Soda (p<0.001) and GSTM1 null genotype (p=0.003) were significantly associated with increased risk of lung cancer among women in Mizoram. Significantly protective effect was observed for intake of bamboo shoots (p=<0.001) and egg (p<0.001). A clear increase in dose response gradient was observed for total cooking dish years. Risk for lung cancer tends to increase with collegial effect of indoor environmental sources (p=0.022). Significant correlation was also observed for interaction of GST polymorphisms with some of dietary habits. Conclusions: We confirmed the important role of exposure of cooking oil emission and wood smoke, intake of smoked meat, smoked fish and soda (an alkali preparation used as food additives in Mizoram) and tobacco consumption for increase risk of lung cancer among Women in Mizoram.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.10a
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• pp.141-142
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• 2001

Liquid smoke is made by concentration of smoke generated from charcoal of broad-leaved trees, or by refinement of smoke originated from incomplete combustion of wood condensate (Park et al., 1994). Generally, it is well known that phenol and its derivatives have antioxidative effect, while acids and formaldehyde have antimicrobial effect (Park et al., 1994). Meanwhile, some studies (Alonge, 1988; Dungel, 1961) reported that the high incidence of stomach cancer has been associated with the consumption of smoked fishes, and these were investigated to direct intake of fishes treated with smoke, containing polycyclic aromatic hydrocarbons(PAHs)(Moret et al., 1999). (omitted)

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.24-24
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• 2018

Degraded plantation forests are increasing because of unfavorable forestry conditions prevailing in Japan, including falling timber prices, increasing operational costs, and aging and declining forestry workforce. To remedy this situation, appropriate management strategy is required. This study introduces the challenges of Odai Town, Mie Prefecture that employed a new management strategy by evaluating site suitability for conifer forests and that proposes a new forest management regime of planting deciduous trees in unsuitable sites. The site suitability for conifer forests was evaluated from two aspects: the natural site conditions and the relationship among site conditions, growth, and damage by Anaglyptus subfasciatus Pic. in Cryptomeria japonica D. Don and Chamaecyparis obtusa Sieb. Et Zucc. forests. By analyzing the relationship among site conditions, growth, and insect damage based on field data obtained in plantation forests, growth evaluation and insect damage evaluation maps were developed. Based on the natural forest investigation, natural site condition maps for C. japonica and C. obtusa were established. Furthermore, by integrating these evaluation maps with the forest road maps showing the accessibility to the forest, the forest management regime for the whole plantation area of Odai Town was established. The forest management regime map indicates the sites suitable for forestry: suitable for long-rotation, short-rotation, and potential sites for short-rotation. The sites unsuitable for forestry were considered to be more suitable for broadleaved forests. Clear-cutting was conducted in a small area and different seral stage saplings (approximately 20 deciduous tree species) suitable to the site conditions were planted in an area of $80-120m^2$ protected by deer-fences. This might establish a forest composed of many species with a multilayer vertical forest structure in a short period. The planted saplings were distributed neither randomly nor uniformly to reflect the natural distribution of trees in the forest. A challenge to develop new products using the deciduous trees has started, such as wood chips for preparing smoked food, essential oil, and deodorizer. As these challenges have just begun, their effects on enhancing sustainable resource management are still being monitored. Even with the challenges, this regime can be of high value as a management strategy to remedy the situation of expansion of degraded forests in Japan.