Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla" |
| |
Authors: | Lorenzo José M Purriños Laura Bermudez Roberto Cobas Noemí Figueiredo Maria García Fontán María C |
| |
Affiliation: | Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain |
| |
Abstract: | The polycyclic aromatic hydrocarbon (PAH) content in two traditional smoked sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in "Chorizo de cebolla" (101.81 vs. 98.48 μgkg(-1)). Most contents of PAHs found in both sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzoa]pyrene (BaP) of 5 μgkg(-1) in smoked meat products was not exceeded in any samples. BaP represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for "Chorizo gallego" and "Chorizo de cebolla", respectively. Correlation statistic analysis (P < 0.01) of the contents from samples analysed, showed that BaP was a good marker for Σ15 PAHs in "Chorizo gallego" samples (R(BaP/Σ15PAHs) = 0.77; P < 0.01) and it was a good marker for 7 U.S. EPA probably carcinogenic PAHs in "Chorizo de cebolla" samples (R(BaP/7EPA) = 0.95) and in "Chorizo gallego" samples (R(BaP/7EPA) = 0.81). |
| |
Keywords: | Chorizo gallego Chorizo cebolla Polycyclic aromatic hydrocarbons Smoked meat products BaP HPLC/FLD |
本文献已被 ScienceDirect PubMed 等数据库收录! |