Specialists of one of laboratories at the Department of Chemistry, Astrakhan State University, are sometimes involved in a strange exercise. They take a decent piece of smoked fish or sausage, grind it in a mincing machine, add water, shake it up for about 20 minutes, then filter it and throw away the disagreeable mass, into which the appetizing product was turned into. The remaining solution is analyzed. Here it becomes clear that one should not grudge at all the product used for the analysis. On the contrary, it’s a pity that too little sausage was sliced off, this means that more product would fall to the buyer’s table.
The method developed by the Astrakhan chemists allows to promptly determine, without involving complicated and expensive devices, the amount of phenols contained in meat and fish products, as these are products that are usually smoked. Certainly, the chemists tested their methodology on real objects. Results made strong impression, which was, alas, unpleasant, if not shocking. It has turned out that people simply must no eat some kinds of sausage!
As a matter of fact, any kind of smoking is a risky undertaking from the point of view of health, because smoke as well as liquid smoke is a mixture of various compounds including very dangerous and sometimes toxic ones. They also contain various phenol compounds and even phenol itself, the solution of which is called carbolic acid. It should be noted that hardly anyone would think of drinking it, but as for sausage, it appears that we eat not so little of it!
Sergey Komarov | alfa
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