FN 132_Smoking Flashcards by Raya Samantha Castro

What is SMOKE generated from?

SMOKE is generated through the thermal destruction of the wood components lignin, hemicellulose, and cellulose.

How well did you know this?

Not at all

Perfectly

What is the primary source of smoke?

Wood

How well did you know this?

Not at all

Perfectly

Define THERMAL DESTRUCTION.

Wood is not set ablaze/aflame BUT only to the point of producing smoke.

How well did you know this?

Not at all

Perfectly

TRUE or FALSE: Different types of wood produce different flavors.

TRUE

How well did you know this?

Not at all

Perfectly

What are the THREE STATES of smoke?

A. Aerosol of solid particles
B. Liquid drops
C. Vaporized chemicals

How well did you know this?

Not at all

Perfectly

How many components are released during smoking?

More than 1000 desirable or undesirable liquid or gaseous components of wood are released.

How well did you know this?

Not at all

Perfectly

Give at least FOUR examples of desirable or undesirable compounds released during smoking.

Formaldehyde, Carbonyls, Hydrocarbons, Organic Acids, Gases, Alcohols, Phenols

How well did you know this?

Not at all

Perfectly

What compound is used for PRESERVATION in smoking?

Formaldehyde

How well did you know this?

Not at all

Perfectly

TRUE OR FALSE: Not all chemicals emanating from smoke CAN preserve our food.

FALSE! All chemicals from smoke can preserve our food.

How well did you know this?

Not at all

Perfectly

Explain the anti-microbial effect of smoking.

Aldehydes, phenols, and acids can INHIBIT the GROWTH of microorganisms.

How well did you know this?

Not at all

Perfectly

Explain the antioxidant impact of smoking.

Retards fat oxidation: minimized oxidation because of phenols and aldehydes.

How well did you know this?

Not at all

Perfectly

Explain how smoking imparts a distinct flavor.

Volatile compounds contain aroma; different types of wood have different concentrations of phenols and carbonyls.

How well did you know this?

Not at all

Perfectly

TRUE OR FALSE: Volatile compounds also contain aroma.

TRUE: because Flavor = taste + aroma.

How well did you know this?

Not at all

Perfectly

TRUE OR FALSE: Different types of wood contain the same concentration of phenols and carbonyls.

FALSE: different kinds contain different concentrations, hence they generate different flavors.

How well did you know this?

Not at all

Perfectly

Explain how smoking affects smoke color formation.

ATTRACTIVE COLOR: smoking time, minutes only not hours – the short span of time produces the smoke color.

How well did you know this?

Not at all

Perfectly

Explain how smoking gives a more rigid structure to the casing.

SURFACE HARDENING: surface hardening of sausages/casings through aldehydes is because smoking is above room temperature which causes dehydration.

How well did you know this?

Not at all

Perfectly

What undesirable effect is caused by benzopyrene?

Benzopyrene: high concentration in charred and over-fried products compared to those which are high fat and high protein.

How well did you know this?

Not at all

Perfectly

What is the correlation between benzopyrene residues and cancer?

Benzopyrene residues: positive statistical correlation between increased occurrence of cancer of the intestinal tract and frequent intake of smoked foods.

How well did you know this?

Not at all

Perfectly

What is the maximum level of benzopyrene residues recommended by FAO/WHO?

10 mg/kg; this is because benzopyrene residues in smoked foods cannot be avoided, and we can only control amounts.

How well did you know this?

Not at all

Perfectly

TRUE OR FALSE: If the amount of benzopyrene residue is more than 10 mg/kg, then the product CAN still be sold in the market.

FALSE; >10 mg/kg means that it should not be sold in the market.

How well did you know this?

Not at all

Perfectly

What are the THREE TYPES OF SMOKING?

a. Cold
b. Hot
c. Smoking flavorings

What are the characteristics of COLD SMOKING?

Temperature below 30ºC
Time is between 12 to 24 hours
Induces rapid microbial growth
Applied to fermented, salted, or cured products
The product is dehydrated
Product picks up a strong smoke flavor.

What are the characteristics of HOT SMOKING?

The temperature is held at 60 to 80ºC
The drying process is faster compared to cold smoking
There is color and flavor development
Smoke flavor is milder because of minimal exposure.

What types of mediums can be used for the SMOKEHOUSE?

The medium can be barrel type or permanent/concrete.

What are the types of mediums for the SMOKEHOUSE?

The medium can be barrel type or permanent/concrete.

What should the source of heat be for the SMOKEHOUSE?

The source of heat should be movable to allow for hot/cold smoking.

How should products be arranged in the SMOKEHOUSE?

Products should be hung on wooden, iron rods, or placed in trays where the smoke could pass through.

Why is the best orientation important for products in the SMOKEHOUSE?

In order to maximize and allow smoke to pass through.

What type of SMOKEHOUSE has a removable tray and a chimney?

Mechanical Smokehouse.

What type of SMOKEHOUSE is common in European countries?

Concrete Smokehouse.

What type of SMOKEHOUSE uses a heavy barrel/drum?

Drum Smokers.

What are the characteristics of the ideal wood to use during smoking?

- Burns slowly - Does not produce unpleasant odor and flavor - Dry, coming from fruit tree wood and leaves (like Guava)

What are the characteristics of the non-ideal wood to use during smoking?

- Not soft or resinous - Imparts black color - Imparts undesirable flavor

What do the Chinese use for smoking?

Green Tea Leaves.

What characterizes traditional smokehouses for smoke generation?

- Burning damp hardwood sawdust - Heat dry saw dust - Heat pieces of log

What is Tinapa?

- Soaked in brine for 30 mins - Boiled in water with salt - Smoked in a barrel type smokehouse - After 15 minutes of smoking, there is a change in color.

What type of smokehouse uses electrical or gas ignition?

Modern smokehouses.

What is the industrial equivalent of a smokehouse?

Food Processing Oven.

What kind of wood is used to generate smoke for ham?

Hickory Wood Chips.

What is the temperature range to cook ham?

65 to 82ºC.

What is used in the absence of a smokehouse?

Smoke Flavorings.

What are the three types of smoke flavorings?

A. Smoke Condensates B. Smoke Flavors (prepared by mixing chemically defined flavoring substances) C. Smoke flavoring preparations.

True or False: Smoke flavoring preparations are less natural than smoke flavors.

FALSE; they are more natural, since smoke condensates are concentrates.

What is Liquid Smoke?

This example of smoke flavoring imparts flavor, minimal or no preservative effect, and no drying action; there are no other functions/benefits.

True or False: The production of liquid smoke is very natural.

True; it comes from the sawdust of different types of wood, and it gives off a smoke taste without environmental and health negatives of the smoking process.

What are the descriptions of the 1.5% concentration for liquid smoke?

1.5% concentration: where sawdust and wood scraps are in a landfill, liquefying in a distilling process, charred, carbonized sawdust used to make charcoal briquettes.

What are the descriptions of the 20% concentration for liquid smoke?

20% concentration: flavors of smoke get condensed into liquid, vacuums suck out methane, filters and eliminates tars, recycled and used as fuel.

What are used as flavor enhancers derived from liquid smoke?

Powder and oil derivatives.

What are the three food processing methods used for bacon?

Salting, curing, and smoking (SCS).

How is pork belly tenderized?

Pork belly is tenderized via tossing.

What is the processing method for pork belly?

- The skin side is faced down on a conveyor belt - The skin is sliced away from meat - The skin is processed into pork rinds - Brine solution (water + salt) is used for curing - Liquid smoke and other flavoring is added - Curing solution is injected into the pork belly - Showered with liquid smoke - Cooked for 5 hours at low temp in an oven - Uses a blast freezer for quick chill down - Cooled for a few days in another cooler - Sides are trimmed, passed through the metal detector to ensure no metal was left lodged in the meat - Stacked and wrapped, stored in freezer and sliced into bacon.