The contents of anthraquinone (ATQ) and polycyclic aromatic
hydrocarbons
(anthracene (ANT) and PAH4) in smoked Frankfurter-style sausages were
investigated depending on various smoking conditions. During smoking,
the smoke generator, the smoking duration, the type of wood, and some
more plant-specific parameters were tested. The sausages were also
barbecued on a charcoal grill. The lowest mean contents of all analytes
were observed when friction smoke was used (ATQ < limit of quantification
(LOQ); ANT < LOQ; PAH4 < limit of detection (LOD)) and the highest
when the settings of ventilations flaps were changed (ANT 36.3 μg/kg;
PAH4 2.2 μg/kg) or at an intensive smoke density (ATQ 3.2 μg/kg).
The contents increased with the smoking time, but irregularities were
detected after 10 min. The use of different types of wood had no influence
on the ATQ content but affected the PAH content. In barbecued samples,
ATQ and ANT contents were detected at the level of friction smoke
and maximum PAH4 contents were found above the exposure during smoking.
Due to the varying influence of the smoking parameters on the two
analytes, there was no direct correlation between the contents of
ATQ and ANT in all smoking experiments.
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