가쓰오부시 훈연기 개선 및 벤조피렌 저감화

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 2; pp. 162 - 167
• Main Authors: 홍주희(Ju Hee Hong), 황상민(Sang Min Hwang), 이승주(Seung Ju Lee)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.04.2017; Korean Society of Food Science & Technology
• Subjects: Benzo(a)pyrene; Cadmium; Cadmium sulfide; Pyrene; Reduction; Smoke; Smoking; 식품과학; smoking machine; benzo(a)pyrene reduction; Katsuobushi
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2017.49.2.162

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.