Contamination of traditionally smoked cheeses with polycyclic aromatic hydrocarbons and biogenic amines

Pluta-Kubica, Agnieszka; Filipczak‐Fiutak, Magda; Domagała, Jacek; Duda, Iwona; Migdał, Władysław

doi:10.1016/j.foodcont.2020.107115

Cited by 22 publications

(15 citation statements)

References 25 publications

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“…The size and shape of PAHs determine their physicochemical properties and biological activity. Based on the number of rings in the molecule, PAHs are divided into two groups: light PAHs, whose molecule consists of between two and four rings, and heavy PAHs, whose molecule is made up of five or more rings [ 9 , 11 , 12 ]. Compounds in the light category have relatively low toxicity and high volatility.…”

Section: Introductionmentioning

confidence: 99%

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

et al. 2021

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Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the final product. The effects of the inclusion of natural plant extracts such as bay leaf (BL), black pepper (BP), turmeric (TU), jalapeno pepper (JP) and tamarind paste (TA) in marinades on the physicochemical properties of grilled pork neck were studied. The addition of spice extracts to marinades increased the proportion of colour components L* and b*. The use of TU, TA, JP, MX and C marinades lowered the hardness and pH of the meat. The highest phenolic compound levels were observed in the case of the mixture of all extracts (MX) and JP marinades, and the highest total antioxidant capacity was exhibited by the BL and MX marinades. The highest PAH content was recorded in the CON marinade (Σ12PAH 98.48 ± 0.81 µg/kg) and the lowest in the JP marinade (4.76 ± 0.08 µg/kg), which had the strongest, statistically significant reducing effect (95% reduction) on PAH levels. Analysis of correlation coefficients showed a relationship between the total antioxidant capacity of the marinades and the PAH content in grilled pork.

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Section: Introductionmentioning

confidence: 99%

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

et al. 2021

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“…Several studies investigated the presence of PAHs in milk, dairy, and baby [74,77,80,[112][113][114][115]. Fresh milk contamination is associated with environmental pollution, especially that produced by biomass burning.…”

Section: Milk Dairy and Baby Foodsmentioning

confidence: 99%

“…According to Pluta-Kubica et al [113], the PAHs contamination of smoked cheese depends on the material used during the smoking process. When investigating the contamination of traditionally smoked cheeses, these authors observed that naphthalene was the most frequent compound in almost all samples.…”

Section: Milk Dairy and Baby Foodsmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation

Sampaio

Guizellini

Silva

et al. 2021

IJMS

163

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Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.

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“…the organoleptic quality of goat's milk cheeses. Furthermore, according to our previous work, all the examined cheeses were characterised by a low amount of biogenic amines and polycyclic aromatic hydrocarbons-benzo[a]pyrene and the sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene as well as benzo[a]pyrene [51].…”

Section: Plos Onementioning

confidence: 99%

Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk

et al. 2021

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The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat’s milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally smoked cheeses made from goat, sheep and cow’s milk. The analysed cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat’s milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep’s milk. Moreover, the content of butyric and caproic free fatty acids in cheeses made from goat’s milk was found to be several times higher than in the other analysed cheeses. The organoleptic assessment did not reveal any significant differences between the cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced.

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Contamination of traditionally smoked cheeses with polycyclic aromatic hydrocarbons and biogenic amines

Cited by 22 publications

References 25 publications

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation

Nutritional value and organoleptic assessment of traditionally smoked cheeses made from goat, sheep and cow’s milk

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