Polycyclic aromatic hydrocarbons (PAHs) in traditional and industrial smoked beef and pork ham from Serbia |
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Authors: | Jasna Djinovic Aleksandar Popovic Wolfgang Jira |
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Affiliation: | (1) Institute for Chemistry and Physics, Federal Research Centre for Nutrition and Food, Location Kulmbach, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany;(2) Department of Chemistry, University of Belgrade, PO Box 158, 11001 Belgrade, Serbia;(3) Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia |
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Abstract: | Smoked beef and pork ham samples were analysed during process of smoking (after packing and storing) for the presence of the 16 EU priority PAHs via Fast GC/HRMS method. This study showed that there are differences in PAH contents between final smoked beef ham samples from traditional smokehouse (TS) (3.9 μg kg−1) and industrial smokehouse (IS), (1.9 μg kg−1). Also there is a difference in PAH contents in final smoked pork ham samples (4.9 μg kg−1, TS; 4.2 μg kg−1, IS). In beef and pork ham samples from the same smokehouse different PAH contents were observed during smoking. The highest content of examined PAHs in all beef and pork ham samples during smoking showed benzo[c]fluorene (BcL) (beef ham: from 0.3 μg kg−1 to 1.5 μg kg−1; pork ham: from 0.2 μg kg−1 to 2.1 μg kg−1).The maximum level for benzo[a]pyrene (BaP) of 5 μg kg−1 in smoked meat products was not exceeded in any samples. Correlation statistic analysis (P < 0.05) of obtained contents from samples both from TS and IS showed that BaP is a good marker both for 16 EU priority PAHs and 12 IARC probably and possibly carcinogenic PAHs (IS: R BaP/Σ16PAHs = 0.95, R BaP/Σ12PAHs = 0.96; TS: R BaP/Σ16PAHs = 0.71, R BaP/Σ12PAHs = 0.88). |
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Keywords: | Smoked beef and pork ham Polycyclic aromatic hydrocarbons Traditional and industrial smoking |
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