Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke

Pöhlmann, Margarete; Hitzel, Alexander; Schwägele, Fredi; Speer, Karl; Jira, Wolfgang

doi:10.1016/j.meatsci.2011.06.024

Cited by 68 publications

(42 citation statements)

References 10 publications

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“…The average concentrations of phenanthrene, anthracene, and fluoranthene detected in "T" samples were significantly higher than in both "I" samples, suggesting that direct contact of the smoke with the product can introduce significant levels of volatile PAHs into the internal layers of sausages. Several studies reporting PAHs profiles in smoked meat products [1,19,20,[22][23][24][25][26] have shown similar profiles with a prevalence of light PAHs over heavy compounds despite the variety of conditions applied during different manufacturing procedures (e.g. smoking practices).…”

Section: Limits Of Detection (μG/kg) For Eu and Epa Priority Pahsmentioning

confidence: 99%

Polycyclic aromatic hydrocarbons in smoked dry fermented sausages with protected designation of origin <i>Petrovská klobása</i> from Serbia

Škrbić

Đurišić-Mladenović

Mačvanin

et al. 2014

Maced. J. Chem. Chem. Eng.

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The occurrence of polycyclic aromatic hydrocarbons (PAHs) in smoked dry fermented sausage with protected designation of origin Petrovská klobása from Serbia was determined by analyzing PAHs from the US EPA and EU priority lists. Peeled natural cased sausages smoked in industrial and traditional smokehouses were studied in order to assess the influence of smoking conditions on the PAH contents. The highest total concentration of EPA PAHs was found in the samples smoked in traditional smokehouse, being almost 15 times higher than the total EPA PAH content in sausages smoked in an industrial smokehouse; the content of EU PAHs in both types of smoked products were similar, being close to 1.5 µg/kg. The most abundant compound was phenanthrene, with an average content of about 31 µg/kg in traditionally smoked samples and about 3 µg/kg in industrially smoked samples. The concentrations of benzo[a]pyrene as well as the total concentrations of benzo[a]pyrene, benzo [a]anthracene, benzo[b]fluranthene and chrysene (comprising the so-called "PAH4" group) were rather low in both types of smoked sausages, being well below the corresponding maximum allowed levels set by the latest European Regulation 835/2011 and not representing any risk to consumers' health.Keywords: Petrovská klobása; polycyclic aromatic hydrocarbons; smoking; traditional sausages; PAH4 ПОЛИЦИКЛИЧНИ АРОМАТИЧНИ ЈАГЛЕВОДОРОДИ ВО ЧАДЕНИ СУВИ ФЕРМЕНТИРАНИ КОЛБАСИ СО ОЗНАКА НА ПОТЕКЛО Petrovská klobása ОД СРБИЈААнализирано е присуството на полициклични ароматични јаглеводороди (PAHs) во чаден сув колбас со ознака на потеклото, petrovská klobása, од Србија преку анализа на PAHs од приоритетните листи на US EPA и EU. Проучувани се излупени колбаси чадени во природна обвивка во индустриски и традиционални чадилници за да се оцени влијанието на условите за чадење на содржината на полициклични ароматични јаглеводороди во нив. Највисока вкупна концентрација на EPA PAHs беше најдена во примероците чадени во традиционална чадилница, која беше за околу 15 пати повисока во споредба со вкупната содржина на овие супстанции најдена во колбасите чадени во индустриска чадилница; содржината на EU PAHs во двата вида чадени производи беше слична и блиска до 1.5 µg/kg. Најзастапено соединение беше фенантрен со средна содржина од околу 31 µg/kg во традиционално чадените примероци и околу 3 µg/kg во индустриски чадените примероци. Концентрацијата на бензо[a]пирен, како и вкупните концентрации на бензо[a]пирен, бензо[a]антрацен, бензо[b]флурантен и хризен (кои ја чинат групата "PAH4") беа ниски во двата вида чадени колбаси, и тоа значително пониски од соодветните максимално дозволени нивоа поставени со најновата европска регулатива 835/2011, така што не претставуваат никаков ризик за здравјето на потрошувачите во однос на присуството на полициклични ароматични јаглеводороди.Клучни зборови: petrovská klobása; полициклични ароматични јаглеводороди; чадење; традиционални колбаси; PAH4

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Section: Limits Of Detection (μG/kg) For Eu and Epa Priority Pahsmentioning

confidence: 99%

Polycyclic aromatic hydrocarbons in smoked dry fermented sausages with protected designation of origin <i>Petrovská klobása</i> from Serbia

Škrbić

Đurišić-Mladenović

Mačvanin

et al. 2014

Maced. J. Chem. Chem. Eng.

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“…The five phenolic compounds were determined using a modified method based on a previously published method (Pöhlmann et al, 2012). The smoked sausage was homogenized and 1g of the mini-salamis was filled in an insert of an Antonacopoulos apparatus (Antonacopoulos, 1960;Toth, 1982).…”

Section: Steam Distillation and Extractionmentioning

confidence: 99%

“…In a previous study (Pöhlmann et al, 2012) it was shown that a minimization of the PAH compounds in hot smoked sausages using glow smoke is possible. The most important parameter influencing the PAH contents was the smoke generation temperature, however, the ventilator velocity also had a noticeable influence on the PAH contents.…”

Section: Introductionmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons (PAH) and Phenolic Substances in Cold Smoked Sausages Depending on Smoking Conditions Using Smouldering Smoke

Hitzel¹,

Pöhlmann²,

Schwägele³

et al. 2012

JFR

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The contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in mini-salamis were investigated depending on cold smoking conditions (smouldering smoke). Three different smoke densities (light, medium, and intensive smoke) and ventilator velocities (750, 1500, and 3000 rpm) as well as wood chips of four different moisture contents (12%, 19%, 24%, and 30%) were tested in a total of 24 smoking experiments. During the smoking process, the concentrations of oxygen, carbon dioxide and carbon monoxide, the humidity and the

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“…(Silva, et al, 2011) found that The PAHs levels were found to vary with the heat source. (Pöhlmann, et al, 2012) reported that the low smoke generation temperatures is a promising approach to lower PAH contents. Which agree with.…”

Section: Results and Discussion Effect Of Indirect Smoke On Polycyclimentioning

confidence: 99%

“…Lignin from softwood differs structurally from that of hardwood. The pyrolysis of lignin phenolic substances produced, are of considerable importance for the organoleptic properties of smoked meat products (Bratzler, et al, 1969;Kjallstrand and Petersson, 2001) and show antimicrobial (Davidson and Branden, 1981) and antioxidative effect (Toth, 1982;Pöhlmann et al, 2012). However, as an undesired consequence of smoking, polycyclic aromatic hydrocarbons (PAH) are generated due to the incomplete combustion of wood.…”

Section: Introductionmentioning

confidence: 99%

Influence of Casing Types and Cold Storage on Polycyclic Aromatic Hydro Carbons (PAHs) in Smoked Beef Sausage

2016

AJAS

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The sheep sausages casing and cellulose casings smoked in indirect traditional smokehouses were studied in order to assess the influence of smoking conditions on the PAH contents. Dependency on hot smoking conditions (with indirect smoking), using two types of casing (sheep casing and cellulose casings).All smoked samples are storage at 4C For 90 days. Smoked sausages samples by indirect technique, using smoke from an external smoke generator were assessed. The total Polycyclic aromatic hydrocarbons (PAHs) appeared in study, divided to three group; the first group was low molecular weight PAHs recorded very high value in two types of beef sausage (2209.2285 µg /Kg and 598.865 µg /Kg); The second group (PAH4) recorded very low content in two types of beef sausage (0.0007 µg /Kg). Benzo(a) pyrene (BaP) levels were below the limit of quantification (0.0002µg/kg) appeared in products. The third group was heavy PAHs recorded (481.7937 µg /Kg and 0.0009 µg /Kg) in sheep and cellulose; respectivly. Cold storage of samples caused significant decrement of (PAHS). Based on this results it could be concluded that smoked sausage samples by indirect technique and used cellulose casing caused significant decrement of (PAHs). As compared with indirect technique and sheep casing.

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Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke

Cited by 68 publications

References 10 publications

Polycyclic aromatic hydrocarbons in smoked dry fermented sausages with protected designation of origin <i>Petrovská klobása</i> from Serbia

Polycyclic aromatic hydrocarbons in smoked dry fermented sausages with protected designation of origin <i>Petrovská klobása</i> from Serbia

Polycyclic Aromatic Hydrocarbons (PAH) and Phenolic Substances in Cold Smoked Sausages Depending on Smoking Conditions Using Smouldering Smoke

Influence of Casing Types and Cold Storage on Polycyclic Aromatic Hydro Carbons (PAHs) in Smoked Beef Sausage

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