Influence of cooking on benzo(a)pyrene content in smoked sausages

Šimko, Peter; Gergely, Szilveszter; Karovičová, Jolana; Drdák, M.; Knezo, J.

doi:10.1016/0309-1740(93)90079-w

Cited by 23 publications

(10 citation statements)

References 8 publications

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“…The effect of this treatment can be seen in Figure 1, which shows the chromatograms of 2 extracts of sample A: one with an alkaline treatment prior to extraction (1.a) and the other without (1.b). It must be noticed that the large peak in Figure 1.a (a), identified as 3.-beta-cholest-5-en-3-ol, is removed during the clean-up process, whereas the acids present in Figure 1.b (b) remain through the whole process; c) the addition of sodium tungstate dihydrate is really effective to obtain a clear extract due to the precipitation of lipoproteins (Simko et al, 1993).…”

Section: Resultsmentioning

confidence: 99%

Occurrence of Polycyclic Aromatic Hydrocarbons in Smoked Cheese

Guillén

Sopelana

2004

Journal of Dairy Science

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The presence of polycyclic aromatic hydrocarbons (PAH) in smoked cheeses of different origin was studied. The samples were subjected to an initial extraction of fat and an alkaline treatment, extracted with cyclohexane, cleaned up by means of solid-phase extraction tubes, and analyzed by gas chromatography/mass spectrometry (GC/MS) operating in selective ion-monitoring mode (SIM). The results revealed the presence of numerous polycyclic aromatic hydrocarbons in the exterior zone of the samples, some of them with methyl groups. In all cases, the concentrations of compounds of low molecular weight were much higher than those of high molecular weight. Polycyclic aromatic hydrocarbons with varying degrees of carcinogenicity were identified, including benzo(a)pyrene in concentrations, which, although they did not exceed the limit established for this compound in the rind of ripened cheeses, do exceed the limit of 0.03 microg/kg fixed for other foods smoked with smoke flavorings. Significant differences in the number and concentration of PAH in smoked cheese also were observed from rind to interior, the rind being the most contaminated zone.

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Section: Resultsmentioning

confidence: 99%

Occurrence of Polycyclic Aromatic Hydrocarbons in Smoked Cheese

Guillén

Sopelana

2004

Journal of Dairy Science

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“…The linked sausages are smoked using hot smoke for 7 h. The sausages are consumed directly, or after cooking in boiling water. To follow the effect of cooking on BaP in sausages, a sausage was ana- lyzed for BaP content, fat content, and dry weight prior to cooking [44]. The BaP content was determined not only in the whole sausages, but also in a casing and peel-off sausage separately, and in cooked-out fat which remained in water after cooking.…”

Section: Effect Of Cooking On Bap Content In Sausages Smoked With Hotmentioning

confidence: 99%

Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings

Šimko

2005

Mol. Nutr. Food Res.

156

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This review deals with effects of environmental and physicochemical factors affecting polyaromatic hydrocarbon (PAH) elimination from smoked meat products and liquid smoke flavoring (LSF). In the introductory part, some essential information are aimed at principles of food smoking and PAH formation during smoke generation as a result of incomplete wood combustion. Also, an application of alternative technology for food aromatization using LSF is briefly mentioned. Similarly, latest European legislation, biological effects, and analytical aspects of PAHs are mentioned concisely. The main part is devoted to physicochemical factors affecting the PAH content in smoked meat products, such as light, additional cooking, and packaging, which are able to decrease considerably PAH content in some meat products. The most important effect on PAH concentration decrease in LSF has low-density polyethylene (LDPE) package due to sorption processes on a surface of the plastic with subsequent diffusion into the plastic bulk. A less effective material is polyethylene terephthalate (PET), when only a surface adsorption process comes into account. Moreover, this process is affected also by other compounds presented in liquid media able to compete for the adsorption center on the PET surface.

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“…Benzo(a)pyrene (BP), a potent carcinogen, has been found in air and water (16) and in food (25,30,32). It is known as a major carcinogen in tobacco smoke (1).…”

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confidence: 99%