Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Phenol In The Sausage – Do You Want It Sliced Or By Piece?

17.03.2006


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!


The researchers certainly tried to find out first which compounds in particular account for the incomparable aroma of smoked food that attracts lovers of smoked fish and sausages. To begin with, the researchers mixed three most evident and as though the most "expressive" substances from the point of view of aroma, which, by the way, are the least toxic. They were mixed not at random, but at the same ratio as in the smoke condensate. Alas, the aroma of such composition turned out to resemble only remotely the aroma of the initial smoke condensate.

Then the researchers identified what other phenol compounds made part of this condensate. Among numerous components, the researchers even found ordinary phenol – the one that is toxic. And its content is quite considerable!

It has turned out that total phenol concentration in some sausages is measured in milligrams per kilogram, and in some samples – it achieves 18 milligrams per each kilogram of the product! Of course, not all of these phenols are equally harmful to people, but in terms of prevalence phenol is far from taking the last place among them. Taking into account that phenol maximum allowable concentration, for example, in water makes 1 milligram per ton (0.001 mg/l), it becomes obvious that production managers should better invent some way of getting rid of phenol prior to smoking sausage and fish. As for us, it may be better to reduce smoked food consumption, physicians giving the same recommendation.

Sergey Komarov | alfa
Further information:
http://www.informnauka.ru

More articles from Life Sciences:

nachricht During HIV infection, antibody can block B cells from fighting pathogens
14.08.2018 | NIH/National Institute of Allergy and Infectious Diseases

nachricht First study on physical properties of giant cancer cells may inform new treatments
14.08.2018 | Brown University

All articles from Life Sciences >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: New interactive machine learning tool makes car designs more aerodynamic

Scientists develop first tool to use machine learning methods to compute flow around interactively designable 3D objects. Tool will be presented at this year’s prestigious SIGGRAPH conference.

When engineers or designers want to test the aerodynamic properties of the newly designed shape of a car, airplane, or other object, they would normally model...

Im Focus: Robots as 'pump attendants': TU Graz develops robot-controlled rapid charging system for e-vehicles

Researchers from TU Graz and their industry partners have unveiled a world first: the prototype of a robot-controlled, high-speed combined charging system (CCS) for electric vehicles that enables series charging of cars in various parking positions.

Global demand for electric vehicles is forecast to rise sharply: by 2025, the number of new vehicle registrations is expected to reach 25 million per year....

Im Focus: The “TRiC” to folding actin

Proteins must be folded correctly to fulfill their molecular functions in cells. Molecular assistants called chaperones help proteins exploit their inbuilt folding potential and reach the correct three-dimensional structure. Researchers at the Max Planck Institute of Biochemistry (MPIB) have demonstrated that actin, the most abundant protein in higher developed cells, does not have the inbuilt potential to fold and instead requires special assistance to fold into its active state. The chaperone TRiC uses a previously undescribed mechanism to perform actin folding. The study was recently published in the journal Cell.

Actin is the most abundant protein in highly developed cells and has diverse functions in processes like cell stabilization, cell division and muscle...

Im Focus: Lining up surprising behaviors of superconductor with one of the world's strongest magnets

Scientists have discovered that the electrical resistance of a copper-oxide compound depends on the magnetic field in a very unusual way -- a finding that could help direct the search for materials that can perfectly conduct electricity at room temperatur

What happens when really powerful magnets--capable of producing magnetic fields nearly two million times stronger than Earth's--are applied to materials that...

Im Focus: World record: Fastest 3-D tomographic images at BESSY II

The quality of materials often depends on the manufacturing process. In casting and welding, for example, the rate at which melts solidify and the resulting microstructure of the alloy is important. With metallic foams as well, it depends on exactly how the foaming process takes place. To understand these processes fully requires fast sensing capability. The fastest 3D tomographic images to date have now been achieved at the BESSY II X-ray source operated by the Helmholtz-Zentrum Berlin.

Dr. Francisco Garcia-Moreno and his team have designed a turntable that rotates ultra-stably about its axis at a constant rotational speed. This really depends...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

VideoLinks
Industry & Economy
Event News

Within reach of the Universe

08.08.2018 | Event News

A journey through the history of microscopy – new exhibition opens at the MDC

27.07.2018 | Event News

2018 Work Research Conference

25.07.2018 | Event News

 
Latest News

'Building up' stretchable electronics to be as multipurpose as your smartphone

14.08.2018 | Information Technology

During HIV infection, antibody can block B cells from fighting pathogens

14.08.2018 | Life Sciences

First study on physical properties of giant cancer cells may inform new treatments

14.08.2018 | Life Sciences

VideoLinks
Science & Research
Overview of more VideoLinks >>>