Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia |
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Authors: | Djinovic Jasna Popovic Aleksandar Jira Wolfgang |
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Affiliation: | aInstitute for Chemistry and Physics, Federal Research Centre for Nutrition and Food, Location Kulmbach, E.-C.-Baumann-Strase 20, 95326 Kulmbach, Germany;bDepartment of Chemistry, University of Belgrade, P.O. Box 158, 11001 Belgrade, Serbia |
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Abstract: | The contents of the16 EU priority PAHs in six different meat products from Serbia (beef ham, pork ham, bacon without skin, bacon with skin, cajna sausage and sremska sausage) were examined during the process of smoking. All these meat products from meat industry Zlatiborac, Mačkat, Serbia presented in this study, have not previously been analysed concerning to their contents of PAH compounds. Determination and quantification of PAHs in meat products were performed by a Fast GC/HRMS method. The maximum level for benzoa]pyrene (BaP) of 5 μg/kg in smoked meat products was not exceeded in any samples. BaP comprises in general 4.6% of the total sum of the 16 EU priority PAHs and 15.2% of the total sum of the 12 IARC PAH compounds. The suitability of BaP as a marker both for 16 EU priority PAHs and 12 IARC probably and possibly carcinogenic PAHs was checked by applying correlation analysis. |
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Keywords: | Polycyclic aromatic hydrocarbons Smoked meat products BaP as a marker Correlation statistic analysis |
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