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Improvement of Katsuobushi smoking machine for the reduction of benzo(a)pyrene

가쓰오부시 훈연기 개선 및 벤조피렌 저감화

  • Hong, Ju Hee (Department of Food Science and Biotechnology, Dongguk University) ;
  • Hwang, Sang Min (Department of Food Science and Biotechnology, Dongguk University) ;
  • Lee, Seung Ju (Department of Food Science and Biotechnology, Dongguk University)
  • 홍주희 (동국대학교 식품생명공학과) ;
  • 황상민 (동국대학교 식품생명공학과) ;
  • 이승주 (동국대학교 식품생명공학과)
  • Received : 2016.11.08
  • Accepted : 2017.01.16
  • Published : 2017.04.30

Abstract

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 $45^{\circ}C$ for 108 h, the benzo(a)pyrene concentrations were 5.87, 7.83, and $11.41{\mu}g/kg$ at the low, middle, and high smoke levels, respectively. The benzo(a)pyrene concentrations after low-level smoking at 45, 65, and $85^{\circ}C$ for 108 h were 5.87, 4.82, and $3.27{\mu}g/kg$, 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.

Keywords

Katsuobushi;smoking machine;benzo(a)pyrene reduction

Acknowledgement

Supported by : 식품의약품안전처

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