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Pregled bibliografske jedinice broj: 1028416

Polycyclic aromatic hydrocarbons in four different types of Croatian dry-cured hams


Poljanec, Ivna; Marušić Radovčić, Nives; Karolyi, Danijel; Petričević, Sandra; Bogdanović, Tanja; Listeš, Eddy; Medić, Helga
Polycyclic aromatic hydrocarbons in four different types of Croatian dry-cured hams // Meso : prvi hrvatski časopis o mesu, 21 (2019), 5; 458-468 (recenziran, članak, znanstveni)


Naslov
Polycyclic aromatic hydrocarbons in four different types of Croatian dry-cured hams

Autori
Poljanec, Ivna ; Marušić Radovčić, Nives ; Karolyi, Danijel ; Petričević, Sandra ; Bogdanović, Tanja ; Listeš, Eddy ; Medić, Helga

Izvornik
Meso : prvi hrvatski časopis o mesu (1332-0025) 21 (2019), 5; 458-468

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
dry-cured ham ; polycyclic aromatic hydrocarbons ; benzo(a)pyrene ; HPLC-FLD

Sažetak
Polycyclic aromatic hydrocarbons (PAHs) represent an important contaminant group in a variety of food products. Since PAHs are commonly present in meat products, this study aimed to determine PAH content in four types of Croatian dry-cured hams (Dalmatian, Drniš, Krk and Istrian) produced by four different processing methods. Determination and quantification of PAHs were performed by High performance liquid chromatography with fluorescence detection (HPLC-FLD). Out of 15 investigated PAHs, 13 compounds were detected. The total average benzo(a)pyrene (BaP) and PAH4 levels obtained from dry-cured hams ranged from 0.05-0.10 µg/kg and 0.41-0.67 µg/kg, respectively. Even though Krk and Istrian dry- cured ham manufacturing processes do not include the smoking phase, no significant differences were found between investigated dry-cured hams in terms of BaP, PAH4, PAH8 and PAH 15 contents. The presence of detected PAHs in non-smoked dry-cured hams could be a result of the addition of spices in the salting phase. BaP and PAH4 contents found in dry-cured ham samples did not exceed the currently legal levels according to the European legislation.

Izvorni jezik
Engleski



POVEZANOST RADA


Projekt / tema
HRZZ-IP-2016-06-6793 - Primjena inovativnih metoda u praćenju proteolitičkih, lipolitičkih i oksidativnih procesa tijekom proizvodnje pršuta (Helga Medić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb,
Agronomski fakultet, Zagreb

Citiraj ovu publikaciju

Poljanec, Ivna; Marušić Radovčić, Nives; Karolyi, Danijel; Petričević, Sandra; Bogdanović, Tanja; Listeš, Eddy; Medić, Helga
Polycyclic aromatic hydrocarbons in four different types of Croatian dry-cured hams // Meso : prvi hrvatski časopis o mesu, 21 (2019), 5; 458-468 (recenziran, članak, znanstveni)
Poljanec, I., Marušić Radovčić, N., Karolyi, D., Petričević, S., Bogdanović, T., Listeš, E. & Medić, H. (2019) Polycyclic aromatic hydrocarbons in four different types of Croatian dry-cured hams. Meso : prvi hrvatski časopis o mesu, 21 (5), 458-468.
@article{article, year = {2019}, pages = {458-468}, keywords = {dry-cured ham, polycyclic aromatic hydrocarbons, benzo(a)pyrene, HPLC-FLD}, journal = {Meso : prvi hrvatski \v{c}asopis o mesu}, volume = {21}, number = {5}, issn = {1332-0025}, title = {Polycyclic aromatic hydrocarbons in four different types of Croatian dry-cured hams}, keyword = {dry-cured ham, polycyclic aromatic hydrocarbons, benzo(a)pyrene, HPLC-FLD} }