Content of B[A]P in processed meat products available on the market
2011
Kubiak, M.S.,Politechnika Koszalinska, Koszalin (Poland). Katedra Procesow i Urzadzen Przemyslu Spozywczego | Polak, M.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Towaroznawstwa i Badan Zywnosci | Siekierko, U.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland). Oddzial Technologii Miesa i Tluszczu
The objective of this study was to determine the level of contamination by benzo(a)pyrene (B[a]P) in some selected processed meat products smoked using a traditional smoking method and available on the market. The procedure of preparing samples for the determination of benzo(a)pyrene content comprised the following: extraction of the lipid fraction, SEC (Size Exclusion Chromatography) technique to separate hydrocarbons from fat, and high-performance liquid chromatography with fluorescence detection (HClP/FLD). As many as 98 percent of all the analyzed samples of smoked processed meat products were characterized by a content of benzo(a)pyrene that was below its permissible level set for the food products of this type; among other things, this fact proves that the smoking process was appropriately performed
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