Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia

Škaljac, Snežana; Petrović, Ljiljana; Tasić, Tatjana; Ikonić, Predrag; Jokanović, Marija; Tomović, Vladimir; Džinić, Natalija; Šojić, Branislav; Tjapkin, Ana; Škrbić, Biljana

doi:10.1016/j.foodcont.2013.11.024

Cited by 73 publications

(39 citation statements)

References 32 publications

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“…The other analyzed PAHs were below the limit of quantification for all the sample groups. These results are in accordance with the previous research reports regarding smoked meat products [23,25], and different smoked sausages [2,10,[26][27][28][29][30]. The most abundant light PAH in all samples appeared to be Phen, which ranged from 1029 µg/kg for batch TS-SP to <LOQ for batch IS-SP, showing a difference with statistical significance (p < 0.05) between batch TS-SP and all other sample groups.…”

Section: Resultssupporting

confidence: 92%

The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”

Puljić

Mastanjević

Kartalović

et al. 2019

Foods

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During smoking, meat products may get contaminated by polycyclic aromatic hydrocarbons (PAH), especially the ones that are smoked in traditional (uncontrolled) conditions. This study aims to evaluate the difference in PAH content in samples of traditional dry cured pork meat products, "Hercegovačka pečenica", produced in (1) a traditional smokehouse and (2) in industrial chambers. The study revealed that the content of the four priority PAHs (PAH4) in samples produced in a traditional smoking manner highly exceeded (up to 10 times) the maximal limits set for PAHs (12 µg/kg). PAH4 in all samples subjected to industrial smoking procedures was below the limit of quantification. All samples had below-the-limit-of-quantification values for Benzo[a]pyrene. The surface layer of the samples produced in traditional conditions had the highest total content of PAH16. The inner parts of all samples, whether traditional or industrial, had significantly lower PAH16 concentration than the surface layer.

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Section: Resultssupporting

confidence: 92%

The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”

Puljić

Mastanjević

Kartalović

et al. 2019

Foods

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“…are also important factors for the emergence of PAHs in smoked meat products [3,4,[22][23][24][25][26]. According to different sources [1,3,8,11,[27][28][29][30][31][32], casing (natural, collagen, cellulose) acts as an obstacle and may disrupt the diffusion and deposition of smoke components into smoked foods.…”

Section: Resultsmentioning

confidence: 99%

“…receive a lot of attention because they might contain PAHs [1][2][3][4][5][6][7][8]. Gomes et al conducted a research on Portuguese [1], and Škaljac et al [7,8] conducted research on traditional sausages originating from Serbia. They concluded that the traditional sausages smoked in industrial conditions showed lower PAH contamination.…”

Section: Introductionmentioning

confidence: 99%

Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka

et al. 2019

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Slavonska šunka is a traditional dry-cured smoked ham. Smoking with open fire commonly results in the accumulation of polycyclic aromatic hydrocarbons (PAH) molecules in tissues. The objective of this research was to assess the types and concentrations of 16 PAHs in 30 samples of traditional dry-cured smoked ham Slavonska šunka. In general, all samples had high values of anthracene while higher levels of acenaphthylene were present in some samples. In sample SS1, the maximal value for anthracene reached 228.03 µg/kg, while sample SS28 had the lowest value of this PAH—33.38 µg/kg. SS1 had increased values for several other PAHs: benzo[a]anthracene (54.03 µg/kg), acenaphtene (19.90 µg/kg) and phenanthrene (27.11 µg/kg). Cancerogenic benzo[a]pyrene content was below the limit of quantification for all samples. PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) concentrations were above legislative recommendation (>30 µg/kg) in seven samples. All the samples of Slavonska šunka had significant PAH16 concentrations, with the lowest value of 61.30 µg/kg (SS28) and the highest 462.83 µg/kg (SS1). The highest concentrations of PAHs were determined in the Vukovar–Srijem county samples. Another conclusion from this research is that samples smoked with elm tree showed high PAH concentrations in comparison to the ones smoked with beech and hornbeam.

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“…The content of PAH in sausages will depend on the type of casing used. Both for dry fermented Petrovská kolbása sausages from Serbia and traditional DFSs from Portugal, the PAH contamination level was lower when collagen casings were used [60,61].…”

Section: Smokementioning

confidence: 98%

Health and Safety Considerations of Fermented Sausages

Holck

Axelsson

McLeod

et al. 2017

Journal of Food Quality

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Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii) and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

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Influence of smoking in traditional and industrial conditions on polycyclic aromatic hydrocarbons content in dry fermented sausages (Petrovská klobása) from Serbia

Cited by 73 publications

References 32 publications

The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”

The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”

Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka

Health and Safety Considerations of Fermented Sausages

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