Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka

Abstract

Slavonska šunka is a traditional dry-cured smoked ham. Smoking with open fire commonly results in the accumulation of polycyclic aromatic hydrocarbons (PAH) molecules in tissues. The objective of this research was to assess the types and concentrations of 16 PAHs in 30 samples of traditional dry-cured smoked ham Slavonska šunka. In general, all samples had high values of anthracene while higher levels of acenaphthylene were present in some samples. In sample SS1, the maximal value for anthracene reached 228.03 µg/kg, while sample SS28 had the lowest value of this PAH—33.38 µg/kg. SS1 had increased values for several other PAHs: benzo[a]anthracene (54.03 µg/kg), acenaphtene (19.90 µg/kg) and phenanthrene (27.11 µg/kg). Cancerogenic benzo[a]pyrene content was below the limit of quantification for all samples. PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) concentrations were above legislative recommendation (>30 µg/kg) in seven samples. All the samples of Slavonska šunka had significant PAH16 concentrations, with the lowest value of 61.30 µg/kg (SS28) and the highest 462.83 µg/kg (SS1). The highest concentrations of PAHs were determined in the Vukovar–Srijem county samples. Another conclusion from this research is that samples smoked with elm tree showed high PAH concentrations in comparison to the ones smoked with beech and hornbeam.

Analysis of Polycyclic Aromatic Hydrocarbons in Heregovački pršut—Traditionally Smoked Prosciutto

“…Other analyzed samples had acceptable values for BaP content. Average levels of BaP were below those reported by other authors [17,30] and in agreement with those reported by Poljanec et al [28] and Bogdanović et al [29] in different types of Croatian prosciuttos. On the other hand, Mastanjević and al.…”

“…The two substances Ane and Pyr were not detected. Examination results showing the domination of light PAHs was is in agreement with earlier studies on PAHs contaminations in smoked meat products [17,[25][26][27]. Content of light PAHs determined in Hercegovački pršut involved Nap, Anl, Flu, Ant, Phen, Flt, and BaA.…”

“…Poljanec et al [28] reported similar results for PAH concentrations in four different types of Croatian prosciuttos. On the other hand, Mastanjević et al [17] reported significantly higher concentrations of PAHs in the dry-cured meat product Slavonska šunka. Also, Puljić et al [20] reported higher levels of PAHs in the traditionally smoked dry-cured meat product Hercegovačka pečenica.…”

“…On the other hand, Mastanjević and al. [17] reported that BaP concentrations in traditional produced Slavonska šunka was below the LOQ. Content of PAH4 and PAH16 in Hercegovački pršut are presented in Table 1.…”

“…Recently, many researchers from EU countries [10][11][12][13][14] and some outside EU [15,16], have reported concerns about the potentially increased content of PAHs in various traditional meat products. Also, there are a few recent studies showing the influence of different production methods on PAH concentration in various meat products [17][18][19] Considering the lack of relevant information on PAH concentrations in dry-cured smoked prosciutto produced in Herzegovina, the aim of this research was to identify the types and concentrations of 16 PAHs in traditionally smoked prosciuttos.…”