Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia

Djinovic, Jasna; Popović, Aleksandar; Jira, Wolfgang

doi:10.1016/j.meatsci.2008.01.008

Cited by 108 publications

(52 citation statements)

References 17 publications

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“…This fact however, did not result in higher PAHs contents on the inner layers, which leads us to believe that PAHs were deposited in smaller amounts in collagen casing regarding to hog casing. Similar results were reported by Djinovic et al (2008) that found different deposition rates for beef and pork ham. On the other hand, as evidenced in Fig.…”

Section: Resultssupporting

confidence: 91%

“…Several studies reporting PAHs profiles in smoked meat products are available (Ciecierska and Obiedziń ski, 2007;Djinovic et al, 2008;Stumpe-Vīksna et al, 2008a;Roseiro et al, 2011;Santos et al, 2011) concerning multiple product types, manufacturing practices (wood type, smoking practices) and evaluated target compounds. Despite the variety of conditions assayed, all profiles were consistently similar regarding the prevalence of light PAHs over the heavy compounds.…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, the presence of barriers such as the casing of smoked sausages (García-Falcón and Simal-Gándara, 2005) and the skin of bacon (Djinovic et al, 2008) can interfere with PAHs migration into products internal layers.…”

Section: Introductionmentioning

confidence: 99%

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Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Gomes

Santos

Almeida

et al. 2013

Food and Chemical Toxicology

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a b s t r a c tPortuguese dry fermented sausages are traditionally processed through direct drying/smoking, making them susceptible to polycyclic aromatic hydrocarbons (PAHs) contamination. The purpose of this study was to assess the effect of added fat (20% and 40%), casing type (hog and collagen) and smoking procedures (direct and indirect exposure) on the 16 EPA priority PAHs in dry fermented sausages manufactured according traditional processing. The total PAHs content (sum of 16 PAHs) found in whole product (casing included) varied between 150 and 870 lg kg À1 , with more than 99% of this content corresponding to harmless low molecular weight compounds. Concerning benzo(a)pyrene (BaP) and PAH4, the respective maximum contents (0.32 and 10.35 lg kg À1 , respectively) did not exceed the imposed limits regulated by the European Union. According to our results, casing type was the most influential factor. For hog samples, fat content and smoking regime alone did not influenced the total PAHs amount. However, significantly higher (p < 0.05) contamination levels were detected in hog casing samples combining high fat content and direct smoking procedures. In opposition, irrespective of the fat content and smoking regime, safer products, with significantly lower (p < 0.001) contamination levels, were obtained when collagen casing was used.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Gomes

Santos

Almeida

et al. 2013

Food and Chemical Toxicology

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show abstract

“…The prevalence of Light PAHs over heavy compounds for different smoked meat products has been reported on several occasions by different authors (Ciecierska & Obiedziński, 2007;Djinovic et al, 2008;Stumpe-Vīksna et al, 2008;Roseiro et al, 2011;Santos et al, 2011). However, the concentration of each is variable.…”

Section: Pahmentioning

confidence: 95%

The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile

Elias¹,

Potes²,

Roseiro³

et al. 2014

JFR

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Abstract"Paio do Alentejo" is a Portuguese dry-cured sausage, made with meat from the Alentejano pig breed. The main aim of this study is to evaluate the benefits of the use of starter cultures on the quality of the sausage, mainly with regard to its sensory properties, rheological characteristics and PAH profile.Three batches of the product were examined: S1-inoculated with a commercial starter comprising Lactobacillus spp., Micrococcaceae and yeasts; S2-inoculated with a starter comprising Lactobacillus sakei and Staphylococcus xylosus; C-the control batch, was not inoculated.A sensory panel of 12 experts analysed samples in accordance with a descriptive analysis using a structured scale. A Texture Profile Analysis and 16 EPA priority PAHs for dry fermented sausages were performed.Both inoculated batches were well received by the judges, no significant differences being noted between them. The use of S2 led to a slight improvement in terms of cohesiveness. However, the use of starter cultures was not found to influence PAH content.

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“…Reported that concerning the occurrence of PAHs in the smoked products, it had been proven that PAHs accumulated mainly on the product's surface of the product. (Marques, et al, 2011;Garcia-Falcón and Simal-Gandara, 2005;Djinovic et al, 2008) Reported that different PAHs adsorption capacities by the products surface, the level of PAHs was analyzed in both the casing and inner portions in all conditions tested, about 70% -92% of total PAHs were found in the casing. (Jira, et al ., 2013) reported that in spite of the higher weight losses of sausages the PAH contents in these sausages were lower.…”

Section: Results and Discussion Effect Of Indirect Smoke On Polycyclimentioning

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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Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia

Cited by 108 publications

References 17 publications

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile

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

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