Polycyclic aromatic hydrocarbon content in sausage smoked using a Polish traditional method.

Choroszy, Karolina; Tereszkiewicz, K.

doi:10.18697/ajfand.92.18225

Cited by 3 publications

(2 citation statements)

References 29 publications

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“…To obtain laboratory samples the material was minced and mixed using a magnetic mixer in order to homogenate the sample. The material was then packed to sterile glass containers, 20 g in each sample, and stored at a temperature of -25°C (Choroszy and Tereszkiewicz, 2020).…”

Section: Smoking Processmentioning

confidence: 99%

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The influence of meteorological conditions during traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham

Choroszy

Tereszkiewicz

2021

Acta Universitatis Cibiniensis. Series E: Food Technology

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The aim of the study was to examine the influence of meteorological conditions observed during the process of traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham. The material of the study comprised traditional Polish pork ham, one of the most frequently purchased and consumed meat products in Poland. The analysed ham was smoked with the traditional method using beech chips and pieces. Smoking time was four hours. During laboratory research the basic chemical composition of the product was examined. Using the HPLC method, the level of 15 selected Polycyclic Aromatic Hydrocarbons (PAHs). The obtained results show that the level of selected polycyclic aromatic hydrocarbons in the examined material depended on atmospheric pressure and relative air humidity. Atmospheric pressure significantly influenced the content of benzo(b)fluoranthene, benzo(a)anthracene and indeno(c,d)pyrene. Relative humidity impacted the absorption level of 5-methylchrysene, benzo(a)pyrene, benzo(b)fluoranthene, benzo(g,h,i)perylene, benzo(j)fluoranthene and indeno(c,d)pyrene. An influence of air temperature during the smoking process on PAHs content in the product was not observed. The results indicate that traditional smoking should be conducted under conditions of high relative humidity – ideally above 75%, and high atmospheric pressure – above 1000 hPa.

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Section: Smoking Processmentioning

confidence: 99%

“…PAH content was determined with the use of extraction and purification method followed by the liquid chromatography (HPLC) method, as described by Choroszy and Tereszkiewicz (2020).…”

Section: Determination Of Pah Contentmentioning

confidence: 99%