engleski

Polycyclic aromatic hydrocarbons in the traditional smoked sausage Slavonska kobasica

The aim of this study was to determine the content of 16 polycyclic aromatic hydrocarbons (PAHs) in the traditional dry fermented sausage Slavonska kobasica. Smoking was conducted in a traditional smokehouse (two and three-metre distances from the open fire) and in an industrial chamber. Two different casings were also applied: natural and collagen. PAHs were determined at the end of the smoking phase and at the end phase of the whole production process. The highest total content of the 16 PAHs was determined in sausages stuffed in natural casings and smoked in a traditional smokehouse (two metre distance from the open fire) at both examined periods (509 μg/kg ; 679 μg/kg respectively). The use of a collagen casing and an industrial chamber resulted in the lowest content of the 16 PAHs (114 μg/kg ; 124 μg/kg respectively). Possibly carcinogenic benz[a]anthracene was found in sausages stuffed in natural casings and smoked in traditional conditions, but the values remained below the legal concentration limit of 30 μg/kg for PAH4 (EC No. XX/2019). The benzo[a]pyrene content in all samples was also below the limit of quantification, staying well below the EU legislation prescribed value (5 μg/kg).

PAH content ; Dry sausage ; Smoking chamber ; Open fire

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