Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 58, Issue -, Pages 369-374Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2013.05.015
Keywords
Polycyclic aromatic hydrocarbons (PAHs); Dry fermented sausages; Fat content; Casing type; Smoking procedures
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Funding
- Foundation for Science and Technology (FCT) [SFRH/BD/44255/2008]
- European Commission [ERA-FOOD/0001/2008]
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Portuguese 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 mu g kg(-1), 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 mu g kg(-1), 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. (C) 2013 Elsevier Ltd. All rights reserved.
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