Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content

Abstract

The current study was conducted to evaluate the effects of three generation sources of smoke (poplar, haloxylon, and white paper), smoking duration (2 and 4 h) and meat contents (55 and 80%) on Polycyclic Aromatic Hydrocarbons (PAHs) levels of meat sausages. The results showed that there are a positive correlation between the lignin content of smoke generation sources and the PAHs level of smokes and smoked sausages. The total PAHs contents in both smoke and smoked sausages increased significantly as smoking duration increased from 2 to 4 h. The concentrations of total PAHs in the smoked sausage ranged from 6.35 to 20.04 μg⁄Kg. Furthermore, the benzo[a]pyrene (BaP) levels for the smoked sausages were 0.30 to 1.14 µg⁄Kg. However, the contents of BaP and PAH4 (benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) were lower than the limit of detection (LOD) in all samples of the smoked sausages. The smoked sausage with 80% of meat content (less fat) processed by poplar and white paper for 2 h had the lowest level of PAHs.

Effects of Nanomaterial Reinforced Fibrous Casing of Sugarcane Bagasse on the Adsorption of Polycyclic Aromatic Hydrocarbons in Smoked Sausages

“…The elution was done using helium (He) gas with a flow rate of 1 mL/min and using a split ratio of 1:50. The samples preparation and PAHs extraction were according to the method established by Alsadat Mirbod et al…”

Performance of industrial drying and soybean grains quality

“…In an experiment carried out by Rojo Camargo et al (2011), relatively high and variable levels of PAHs (10.4 to 112.0 µg/kg) were identified in 42 samples of commercially available soybean oils in the Brazilian market. Several other studies were carried out with different products on the occurrence of PAH contamination, such as corn grains (Resende et al, 2022;Silva et al, 2018), soybeans (Quequeto et al, 2022b), smoked meat sausages (Mirbod et al, 2022), grilled meat (Siddique et al, 2021), canola, sunflower and corn oils (Molle et al, 2017), infant milk and cereals (Rey-Salgueiro et al, 2009), yerba mate (Vieira et al, 2010), toasted bread (Rey-Salgueiro et al, 2008).…”