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Pregled bibliografske jedinice broj: 1079365

Influence of Different Smoking Procedures on Polycyclic Aromatic Hydrocarbons Formation in Traditional Dry Sausage Hercegovačka kobasica


Mastanjević, Krešimir; Kartalović, Brankica; Puljić, Leona; Kovačević, Dragan; Habschied, Kristina
Influence of Different Smoking Procedures on Polycyclic Aromatic Hydrocarbons Formation in Traditional Dry Sausage Hercegovačka kobasica // Processes, 8 (2020), 8; 918, 7 doi:10.3390/pr8080918 (međunarodna recenzija, članak, znanstveni)


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Naslov
Influence of Different Smoking Procedures on Polycyclic Aromatic Hydrocarbons Formation in Traditional Dry Sausage Hercegovačka kobasica

Autori
Mastanjević, Krešimir ; Kartalović, Brankica ; Puljić, Leona ; Kovačević, Dragan ; Habschied, Kristina

Izvornik
Processes (2227-9717) 8 (2020), 8; 918, 7

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

Ključne riječi
smoking with open fire ; PAH ; industrial smoking

Sažetak
The concentrations of 16 polycyclic aromatic hydrocarbons (PAH) in smoked dry sausage Hercegovačka kobasica were investigated. The sausages were stuffed in two different casings (collagen and natural) and smoked in traditional and industrial smokehouses. The highest concentration of PAH 16 were detected in sausages in natural casings smoked in the traditional manner. The samples smoked in the industrial chamber stuffed in collagen casing showed the lowest PAH 16 content. The content of PAH 4 in sausage smoked in the traditional way and stuffed in natural casing averaged 24.46 µg/kg, which is more the double of maximum prescribed concentration of 12 µg/kg. The concentration of cancerogenic benzo[a]pyrene averaged 7.79 µg/kg in sausage stuffed in natural casing and smoked in the traditional way, which is almost four times the legislative prescribed values (2 µg/kg). Sausage smoked in the traditional manner and stuffed in collagen casing showed lower values for PAH 4 (13.88 µg/kg) and benzo[a]pyrene (4.97 µg/kg), but these values were also above the legislative prescribed values.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Citiraj ovu publikaciju

Mastanjević, Krešimir; Kartalović, Brankica; Puljić, Leona; Kovačević, Dragan; Habschied, Kristina
Influence of Different Smoking Procedures on Polycyclic Aromatic Hydrocarbons Formation in Traditional Dry Sausage Hercegovačka kobasica // Processes, 8 (2020), 8; 918, 7 doi:10.3390/pr8080918 (međunarodna recenzija, članak, znanstveni)
Mastanjević, K., Kartalović, B., Puljić, L., Kovačević, D. & Habschied, K. (2020) Influence of Different Smoking Procedures on Polycyclic Aromatic Hydrocarbons Formation in Traditional Dry Sausage Hercegovačka kobasica. Processes, 8 (8), 918, 7 doi:10.3390/pr8080918.
@article{article, year = {2020}, pages = {7}, DOI = {10.3390/pr8080918}, chapter = {918}, keywords = {smoking with open fire, PAH, industrial smoking}, journal = {Processes}, doi = {10.3390/pr8080918}, volume = {8}, number = {8}, issn = {2227-9717}, title = {Influence of Different Smoking Procedures on Polycyclic Aromatic Hydrocarbons Formation in Traditional Dry Sausage Hercegova\v{c}ka kobasica}, keyword = {smoking with open fire, PAH, industrial smoking}, chapternumber = {918} }
@article{article, year = {2020}, pages = {7}, DOI = {10.3390/pr8080918}, chapter = {918}, keywords = {smoking with open fire, PAH, industrial smoking}, journal = {Processes}, doi = {10.3390/pr8080918}, volume = {8}, number = {8}, issn = {2227-9717}, title = {Influence of Different Smoking Procedures on Polycyclic Aromatic Hydrocarbons Formation in Traditional Dry Sausage Hercegova\v{c}ka kobasica}, keyword = {smoking with open fire, PAH, industrial smoking}, chapternumber = {918} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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