Polycyclic aromatic hydrocarbons in dry fermented sausages from the Serbian market
2023
Djinović-Stojanović, Jasna | Vranić, Danijela | Begić, Munevera | Babić-Milijašević, Jelena | Milijašević, Milan | Stefanović, Srdjan | Janković, Saša
In this study, levels of benzo(a)pyrene and sum of PAH4 compounds (benzo(a)pyrene benzo(a)anthracene, chrysene and benzo(b)fluoranthene) in four types of dry fermented sausages (n=126) collected from market in Belgrade, Serbia, were analysed. The levels of benzo(a)pyrene and PAH4 compounds ranged < 0.2-0.6 μg/kg and < 0.2-2.7 μg/kg, respectively. The levels of benzo[a]pyrene and sum of PAH4 in all samples were < 2 μg/kg and < 12 μg/kg, respectively, which is the MRL in smoked meat and smoked meat products regulated both by Serbian and EU legislation. PC analysis showed that kulen and sremska sausage have a higher capacity for absorption of the analysed compounds during the process of meat smoking than do the other investigated sausages.
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