Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Abstract

a b s t r a c tPortuguese dry fermented sausages are traditionally processed through direct drying/smoking, making them susceptible to polycyclic aromatic hydrocarbons (PAHs) contamination. The purpose of this study was to assess the effect of added fat (20% and 40%), casing type (hog and collagen) and smoking procedures (direct and indirect exposure) on the 16 EPA priority PAHs in dry fermented sausages manufactured according traditional processing. The total PAHs content (sum of 16 PAHs) found in whole product (casing included) varied between 150 and 870 lg kg À1 , with more than 99% of this content corresponding to harmless low molecular weight compounds. Concerning benzo(a)pyrene (BaP) and PAH4, the respective maximum contents (0.32 and 10.35 lg kg À1 , respectively) did not exceed the imposed limits regulated by the European Union. According to our results, casing type was the most influential factor. For hog samples, fat content and smoking regime alone did not influenced the total PAHs amount. However, significantly higher (p < 0.05) contamination levels were detected in hog casing samples combining high fat content and direct smoking procedures. In opposition, irrespective of the fat content and smoking regime, safer products, with significantly lower (p < 0.001) contamination levels, were obtained when collagen casing was used.

Polycyclic aromatic hydrocarbons in smoked dry fermented sausages with protected designation of origin <i>Petrovská klobása</i> from Serbia

“…The average concentrations of phenanthrene, anthracene, and fluoranthene detected in "T" samples were significantly higher than in both "I" samples, suggesting that direct contact of the smoke with the product can introduce significant levels of volatile PAHs into the internal layers of sausages. Several studies reporting PAHs profiles in smoked meat products [1,19,20,[22][23][24][25][26] have shown similar profiles with a prevalence of light PAHs over heavy compounds despite the variety of conditions applied during different manufacturing procedures (e.g. smoking practices).…”

Gidalarda Poli̇si̇kli̇k Aromati̇k Hi̇drokarbon Bi̇leşi̇kleri̇ni̇n Bulunuşu Ve Sağlik Üzeri̇ne Etki̇leri̇

“…Daha sonras›nda ise g›dan›n içerisine do¤ru tafl›narak lipit bileflenlerinde birikmektedir (35,39). Bu tafl›nma olay›nda PAH bilefliklerinin lipofilik özelli¤inden (10,15,19,21,32) dolay› g›dan›n ya¤ ve su içeri¤i tafl›nma h›z›nda önemli role sahip olmaktad›r (2,38,39). G›da güvenli¤inin sa¤lanmas› ve raf ömrünün uzamas› için yap›lan yanl›fl ifllemler de PAH bilefliklerinin oluflumuna neden olabilmektedir (35).…”

“…Kurutma, k›zartma, kavurma ve ›zgarada piflirme ifllemleri de et ve et ürünlerinde PAH bilefliklerinin oluflumuna neden olmaktad›r (2,5,10,13,41). Bu ›s›l ifllemlerin uygulanmas› s›ras›nda s›cakl›k 400 °C'nin alt›nda ise az miktarda PAH bilefli¤inin olufltu¤u, s›cakl›k 400-1000 °C aras›nda ise PAH bileflikleri miktar›n›n daha yüksek oldu¤u belirtilmektedir (13,42 (1,5,7,16,22,44).…”

“…‹nsanlar, bu bilefliklere kirli hava solumalar› ve kirli su ve g›da tüketimi gibi çeflitli yollarla maruz kalmaktad›rlar (1,9,13,16,17). Bu bilefliklere maruziyet sigara kullan›m› ve direkt ›s›l ifllem görmüfl g›dalar ile daha çok olmaktad›r (2).…”

“…PAH bileflikleri sahip oldu¤u benzen halkas›na göre adland›r›lmaktad›rlar. Bu bilefliklerden iki benzen halkas›na sahip olanlar naftalin, üç benzen halkas›na sahip olanlar antrasen ve fenantren olarak adland›r›l›rken, daha fazla benzen halkas›na sahip olanlar ise kendilerine özgü isimlerle adland›r›lmaktad›rlar (fiekil 1) (17 (2,8,22). Saf haldeki PAH bileflikleri; kat› halde, renksiz, beyaz, aç›k sar›-yeflil renkli ve güzel kokuya sahiptirler (24).…”