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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358 EISSN: 1684-5358
Vol. 20, No. 4, 2020, pp. 16143-16160
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Bioline Code: nd20061
Full paper language: English
Document type: Research Article
Document available free of charge
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African Journal of Food, Agriculture, Nutrition and Development, Vol. 20, No. 4, 2020, pp. 16143-16160
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POLYCYCLIC AROMATIC HYDROCARBON CONTENT IN SAUSAGE SMOKED USING A POLISH TRADITIONAL METHOD
Choroszy, K & Tereszkiewicz, K
Abstract
Smoking is one of the oldest and most frequently used methods of preserving meat and
its products. In Poland, smoking using a traditional method is still a commonly practised
form of preserving meat products. It is conducted in smoking chambers, using a process
in which the hardwood of deciduous trees with the level of humidity between 10% and
30% is burnt as the source of smoke and heat. The aim of this research was to assess the
impact of selected polycyclic aromatic hydrocarbons (PAHs) on traditionally smoked
sausage, a cured meat product. The presence of PAHs in the environment and food
products is undesirable due to their proven carcinogenic, mutagenic and teratogenic
properties. In the present study, the level of four PAHs, which included benzo(a)pyrene,
chrysene, benzo(a)antracene and benzo(b)fluoranthene, was measured using high-performance
liquid chromatography. The temperature in the furnace was maintained
between 600 and 850°C. The duration of smoking was varied – 4-5, 5-6, 6-7 and 7-8
hours. Results showed that the time span of traditional smoking influences the products’
benzo(a)pyrene, benzo(a)antracene and benzo(b)fluoranthine contamination levels. The
concentration of PAHs in products with the smoking time of 6-7 and 7-8 hours was higher
than the concentration observed in products with a shorter smoking time. The changes in
the sum of the concentrations of the four analysed PAHs resulted from the changes in the
concentration of each hydrocarbon separately. Benzo(a)anthracene content was within
the range of 11.17 and 14.19 μg/kg while the content of benzo(a)pyrene was between
4.15 and 7.69 μg/kg. The average value of benzo(b)fluoranthene was between 4.99 and
7.75 μg/kg. Chrysene contamination was within the range of 9.85 and 10.77 μg/kg.
Moreover, it was found that the aggregate content of the analysed PAHs significantly
exceeds the limits specified in European Union regulations. Since September 1, 2014,
the limits were decreased to 2.0 μg/kg (benzo(a)pyrene) and 12.0 μg/kg (sum of four
PAHs), respectively. The results suggest that the prolonged smoking process conducted
in high temperature may be an impediment to approving the examined products for
marketing.
Keywords
smoking; food; safety; PAHs; quality management; smoking time; traditional smoking
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