Influence of Casing Types and Cold Storage on Polycyclic Aromatic Hydro Carbons (PAHs) in Smoked Beef Sausage

Abstract

The sheep sausages casing and cellulose casings smoked in indirect traditional smokehouses were studied in order to assess the influence of smoking conditions on the PAH contents. Dependency on hot smoking conditions (with indirect smoking), using two types of casing (sheep casing and cellulose casings).All smoked samples are storage at 4C For 90 days. Smoked sausages samples by indirect technique, using smoke from an external smoke generator were assessed. The total Polycyclic aromatic hydrocarbons (PAHs) appeared in study, divided to three group; the first group was low molecular weight PAHs recorded very high value in two types of beef sausage (2209.2285 µg /Kg and 598.865 µg /Kg); The second group (PAH4) recorded very low content in two types of beef sausage (0.0007 µg /Kg). Benzo(a) pyrene (BaP) levels were below the limit of quantification (0.0002µg/kg) appeared in products. The third group was heavy PAHs recorded (481.7937 µg /Kg and 0.0009 µg /Kg) in sheep and cellulose; respectivly. Cold storage of samples caused significant decrement of (PAHS). Based on this results it could be concluded that smoked sausage samples by indirect technique and used cellulose casing caused significant decrement of (PAHs). As compared with indirect technique and sheep casing.

Occurrence, Concentration and Toxicity of 54 Polycyclic Aromatic Hydrocarbons in Butter during Storage

“…The levels of BaP, PAH8, and TEQ in yogurt decreased continuously, with maximum decrease rates of 56.44%, 68.32%, and 71.84% during 21 days of storage [17]. The concentration of EPA PAH16 in sheep casing and cellulose casing of smoked beef sausage reduced almost 100% from 2691 mg/kg and 599 mg/kg to 0.0026 mg/kg after 90 days of storage at 4 • C [36]. In contrast, Zhang et al [16] reported a significant increase in soybean and rapeseed oils after 270 days of storage at 4 and 25 • C. The total increase was mainly attributed to NaP due to polymerization, oxidation, and radicals.…”

Polycyclic Aromatic Hydrocarbon Occurrence and Formation in Processed Meat, Edible Oils, and Cereal-Derived Products: A Review

“…To this end, the characteristics of the casing surface, such as smoothness and material porosity, can contribute to inhibiting PAH penetration, implying reduced adsorption by the product [7,143,167]. For example, Youssef et al (2016) noted a 78% reduction in PAH content when replacing the original sheep intestine with a cellulose casing for smoked beef sausages [168]. Similarly, collagen is also a suitable alternative to natural animal intestinal casings in suppressing PAH contamination in sausages [108,143,169].…”

“…Depending on the type of food, the storage period has varying effects on the PAH concentration. For example, the maximum PAH concentration in smoked sausages is detected just after smoking [168,171]. Nevertheless, during storage, PAHs may migrate inside the product and become less readily decomposable, or may interact with other substances, such as antioxidants, and undergo photochemical oxidation [171].…”