The techniques applied to preserve food are usually aimed at not modifying its various organoleptic characteristics (smell, color, flavor and texture), except for smoking.
In this sense, smoking is precisely a mechanism recognized mainly for its ability to modify the flavor of the products, to which it is applied and subsequently focused on its microorganism-inhibiting capacity.
In reality, this technique involves different conservation methods and has basically existed since fire was discovered.
Next, in the following article you will be able to learn in depth what smoked foods are, what their components are and what effects their consumption has on our health.
What are smoked foods?
Smoked foods are those that have been subjected to a source of smoke, a product of wood with low levels of resin. It is exposed under conditions of time and concentration, so that it is applied as multifunctional agents, among which the following stand out:
- Flavorings
- Bacteriostatic
- Antioxidants
Smoking extends the useful life of the product and although it is a superficial application, it is important to emphasize that the coagulation of the proteins caused by heating is what inhibits the diffusion of the smoke components into the product.
Components of smoked foods
As we mentioned previously, different elements are involved in smoked foods for the correct conservation process of the final product. These components will be described below, to better understand the reason for their presence in the process.
Salt
The effect of salt is dehydrating. The food is usually brined with sufficient time in advance, so that the salt and smoking come together as a combined element for the preservation process.
Salting implements osmotic dehydration (removal of water from the incorporation of solids, in these cases, salt) and the salt concentrations depend on the nature of the product to which this treatment is to be applied, prior to the salting process. smoked.
Although it refines the flavor and appearance, its main objective is to reduce water activity and give firmness to the muscle, in cases of meat products.
In it Study of the smoking process of mackerel fillets of the National University of La Plataexplain how salting extracts water from the muscle allowing better performance to be achieved and the balance of reduced water activity.
Nitrate
The addition of this type of elements is commonly in smoked products of animal origin, especially meat products. They are mainly applied in mixtures called brine or curing.
Among the functions that stand out of this component are:
- Development of characteristic odor.
- Flavor.
- Texture development.
- Prevents the growth of pathogenic microorganisms.
- Antioxidant action.
Nitrite
The addition of nitrites is mainly for its antimicrobial action. It depends on the pH of the product, but it is an incredible advantage, especially when the smoked products are going to be kept only cured and raw.
Therefore, the use of nitrites reduces the risks of botulism and produces a preservative action because, as we mentioned previously, smoking usually creates a fairly superficial inhibitory layer.
Smoke
The smoke used for smoking is produced in two stages: pyrolysis and oxidation. In both stages, different components are developed, which provide essential elements for the conservation and flavor modification process.
In the pyrolysis stage, the recommended woods are thermally decomposed and gives way to the production of new products, effects of reactions. Glucose, hemicellulose and lignin are produced.
The smoke then exerts a preservative action by inhibiting germs from formaldehydes, phenols and some acids present such as formic and acetic.
Popular smoked foods
The most common smoked products on the market are those that we will mention below.
Sausages and cheeses
Smoked sausages can be cured or cooked, and it is simply their submission to smoking cabins, where the main objective is to modify the flavors looking for characteristics appropriate to market demand.
In fact, the same thing happens with cheeses, because the production process of this product already focuses from the beginning on the elements necessary for its stipulated useful life, so smoking only provides organoleptic characteristics of flavor, smell. and texture.
Meats and fish
In the research work titled The smoking techniqueexplain the process for smoking fish in general terms, which include a list of steps for correct processing and the distinction between cold and hot smoking for these products, between which there is a dividing line of just 30°C. difference.
In a food safety information article titled Smoking meats and poultryalso define the steps necessary for a good preparation of smoked products of this nature. Especially those that prevent the proliferation of diseases due to bad procedures.
These products are always of high consumption to acquire proteins with a different approach at a sensory level. They are carried out at an industrial and artisanal level.
Drinks
Smoked drinks are a recent innovation for the area of cocktails and bartenders. It is a trend that is born from the ability to add smells and flavors to products, through smoking. Woods such as oak and walnut are used, making it possible through the techniques developed to smoke both the glass and the cocktail itself.
To smoke the cocktail, you first smoke a glass bottle and let it rest for 30 or 40 seconds, then pour the contents there and then serve. You should avoid using soft woods, because they have high levels of resin and would bitter the flavor of the cocktail.
Condiments
As smoking has an unmistakable taste and a long process of obtaining it to be with the quality to which we are accustomed, there are products that bring us closer to these flavors. Among them is liquid smoke, which can be applied to any stew and provides a peculiar natural barbecue flavor.
Thanks to the development of products such as pepper, salts and even chilies, they are the diversification of condiments that exist on the market, to provide these types of characteristics to foods in the ease of our kitchen.
Effects of consuming smoked foods
There are some adverse effects that excessive consumption of smoked products can produce, as well as some that have been done without proper processing or care. Below we mention the main effects on the body.
Heart diseases
As we have previously mentioned, smoked foods are subjected to high levels of salt before being smoked, so it is contraindicated for people who have cardiovascular conditions. Excess sodium can always cause hypertension and kidney damage.
Strokes
Due to the high levels of sodium and the presence of nitrites and nitrates (which affect blood vessels), it is possible that a cardiovascular accident could be triggered, as a counterproductive effect to excessive consumption of smoked products.
The risk is even greater when consumption is concentrated in meat and fish, which are subjected to high concentrations of brine prior to the smoking process.
Disorders in blood circulation
Nitrites and nitrates, which are added to products, produce hardening in the arteries and they narrow, which increases the risk of causing failures in blood circulation and even oxygenation of the body, which would cause pain as the main symptoms. head, abdominals, among others.
Hypertension
As we have previously mentioned, the high levels of sodium found in these types of products lead to the appearance of conditions of a cardiovascular nature, which is why hypertension is one of the pathologies that appear on this list.
Understanding that to reduce the risks, the consumption of this type of products must be reduced, it is also recommended to eliminate from the diet all those that are processed from preserves with salt.
Kidney problems
In the Diet guide for patients with kidney failureemphasis is placed on reducing the consumption of sausages, smoked foods, preserves, cheeses, cookies and even soft drinks due to their high sodium content.
If previous kidney problems occur, it happens that our body is not in a position to process it correctly and it accumulates in the body, which leads to fluid retention, which can lead to swelling, high blood pressure, lung edema and insufficiency. cardiac.
Botulism
Botulism occurs when the microorganism Clostridium Botulinum It faces oxygen-poor conditions such as in canned food, where the bacteria’s spores then begin to release the toxin. The WHO (World Health Organization)states that it normally happens in poorly processed canned goods or made without due precautions.
Raw meats or fish preserved through methods such as smoking or simply salting are prone to developing this toxin.
Food allergies
Technological processes such as fermentation and smoking are prone to causing allergic reactions. It may also be due to the nature of the product and poor processing. Food hypersensitivity is not a game, you should consult with medical personnel.
Cancer risk
The WHO in his article titled Carcinogenicity of consumption of red meat and processed meatmakes a connection with the types of technologies applied to foods and added additives, among which the use of nitrites and nitrates is intensified as something unfavorable for health.
Regarding the conservation process, they consider that the smoking process counts as one of the transformations that occur in meat and that can influence the development of cancer in individuals.
Headaches
As a symptom of all the previously mentioned pathologies, headache is present, but it is also important to mention that there are some products that trigger this type of condition.
That is, smoked fish, for example, due to the presence of histamine, is one of the triggers considered for the development of headache. Cheeses, alcoholic beverages, sausages, sardines, wines, smoked foods, among others.
Therefore, the recommendation for this and the other conditions mentioned above is to moderate the consumption of smoked foods, or alternatively eliminate it completely, so that there are no health risks.
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