Polycyclic Aromatic Hydrocarbons (PAHs) Occurrence in Traditionally Smoked Chicken, Turkey and Duck Meat

Abstract

An increasingly high interest is given to the sensory, nutritional, and sanogenic qualities of meat. Considering that poultry meat is nowadays the main quantitatively demanded meat for human consumption, its quality is largely verified and monitored. Toxic compounds are trace markers to be monitored, as their health impacts often cause a high health risk for humans. We have evaluated how a traditional method of meat preservation—hot smoking with natural wood smoke—adds certain polycyclic aromatic hydrocarbons (PAHs) to chicken, duck, and turkey meat. One- vs two-day smoking period and three wood types for smoking (plum, cherry, and beech) have shown that the highest concentrations of PAHs were present in duck meat, irrespective of smoking time or wood type. A higher concentration overall of PAHs was quantified when beech wood was used, followed by cherry and plum woods. Fluorene associated with beech wood gave the highest values for day 1 and day 2, followed by duck and turkey meat, respectively. Very significant differences (p < 0.001) were usually observed for duck meat when compared with chicken and turkey meat, but it was also easy to notice absolute values for Anthracene, Phenanthrene, or Fluoranthene. As expected, two-day smoking contributed to higher concentrations of PAHs in meat.

Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat

“…On one hand, PAHs have a pronounced lipophilic character [ 37 ]. Thus, lipids are the main accumulation matrix for PAHs [ 38 ]. On the other hand, some authors may attribute higher PAH contamination to fat dripping into fire [ 39 ].…”

“…The structure of the skin and muscle tissue is another specific feature of the fish species that can influence the migration and deposition of PAHs [ 43 ]. Sometimes, the skin or membrane cover of the food product can be a barrier more or less permissive in the migration of particles [ 38 ].…”

Polycyclic aromatic hydrocarbon concentrations and potential health risks in chicken doner kebabs cooked with different fat contents and cooking methods

“…Polycyclic aromatic hydrocarbons (PAHs) are undesired organic contaminants formed by pyrolysis and pyrosynthesis mechanisms, causing pollution and disrupting the biological balance due to their long-term accumulation in the environment (Singh et al 2023;Szternfeld et al 2022). In epidemiological studies, exposure to PAH compounds has been associated with cancer of the skin, lungs, bladder, esophagus, stomach, pancreas, and prostate (Coroian et al 2023; Roudbari et al 2021). The International Agency for Research on Cancer is classi ed by Benzo [a] Piren (BAP) and 4 PAH "benz[a]anthracene (BaA), chrysene (Chry), benzo[k] uoranthene (BkF), benzo[b] uoranthene (BbF)" compounds in the category of "Group 1" and "Group 2" (IARC, 2017).…”

PAHs, Physicochemical and Microbiological Analyses of Trout Processed by Traditional Smoking, in Different Types of Packaging

“…A temperature between 30-40 • C will produce lower concentrations of PAHs [14,15]. Traditional smoking, with hardwood, splinters, and/or sawdust, may be expected to produce high concentrations of PAHs [16,17]. Benzo[a]pyrene (BaP) is an example of a highly carcinogenic and mutagenic PAHs, being a marker of carcinogenic PAHs.…”