[16 EU priority polycyclic aromatic hydrocarbons (PAHs) in the wood smoke and in smoked ham] | 16 EU prioritetnih policikličnih aromatičnih ugljovodonika (PAH jedinjenja) u dimu drveta i dimljenoj pršuti
2008
Đinović, J., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Popović, A., Hemijski fakultet, Beograd (Serbia) | Spirić, A., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Turubatović, L., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Jira, W., Max Rubner-Institut, Kulmbach (Germany). Federalni istraživački centar za ishranu i hranu, Analitičko odelenje
Smoked meat products are still produced in a traditional way in Zlatibor region, Serbia. Beef and pork ham were smoked by beech wood smoke, both in traditional (TS) and industrial smokehouses (IS). Smoke samples were collected from both smokehouses using different types of tubes (PUF and XAD-2) during meat smoking. The sum of 16 EU priority PAHs in final smoked beef and pork ham was (micro g/kg): beef ham – 3.9/TS, 1.9/IS; pork ham – 4.9/TS, 4.2/IS. The total emission of the analyzed PAHs in smoke samples was (mg/cubic m): in PUF 1.1/TS, 3.8/IS and in XAD-2 0.9/TS, 11.0/IS. PAH fingerprints in smoke and smoked beef and pork ham were compared. Chrysene was found to be the most predominant PAH compound in smoke, both in PUF and XAD-2 tubes from TS, while benzo(c)fluorene was the most predominant PAH in smoke from IS. For PAHs with lower MW (benzo(c)fluorene to benzo(a)pyrene) similar fingerprints between smoke-beef and smoke-pork ham were observed, while the fingerprints for dibenzopyrenes (MW=302) were different, both in TS and IS. BaP equivalent concentrations (BaPeg) were calculated, both in smoke and smoke meat products.
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