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The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”
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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963550/ https://www.ncbi.nlm.nih.gov/pubmed/31861168 http://dx.doi.org/10.3390/foods8120690 |
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author | Puljić, Leona Mastanjević, Krešimir Kartalović, Brankica Kovačević, Dragan Vranešević, Jelena Mastanjević, Kristina |
author_facet | Puljić, Leona Mastanjević, Krešimir Kartalović, Brankica Kovačević, Dragan Vranešević, Jelena Mastanjević, Kristina |
author_sort | Puljić, Leona |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6963550 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-69635502020-01-30 The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica” Puljić, Leona Mastanjević, Krešimir Kartalović, Brankica Kovačević, Dragan Vranešević, Jelena Mastanjević, Kristina Foods Article 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. MDPI 2019-12-17 /pmc/articles/PMC6963550/ /pubmed/31861168 http://dx.doi.org/10.3390/foods8120690 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Puljić, Leona Mastanjević, Krešimir Kartalović, Brankica Kovačević, Dragan Vranešević, Jelena Mastanjević, Kristina The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica” |
title | The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica” |
title_full | The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica” |
title_fullStr | The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica” |
title_full_unstemmed | The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica” |
title_short | The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica” |
title_sort | influence of different smoking procedures on the content of 16 pahs in traditional dry cured smoked meat “hercegovačka pečenica” |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963550/ https://www.ncbi.nlm.nih.gov/pubmed/31861168 http://dx.doi.org/10.3390/foods8120690 |
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