The Content of Polycyclic Aromatic Hydrocarbons in Slavonska slanina—Traditionally Smoked and Dry- Cured Bacon (CROSBI ID 305722)
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Kartalović, Brankica ; Puljić, Leona ; Kovačević, Dragan ; Markovčić, Mateo ; Vranešević, Jelena ; Habschied, Kristina ; Mastanjević, Krešimir
engleski
The Content of Polycyclic Aromatic Hydrocarbons in Slavonska slanina—Traditionally Smoked and Dry- Cured Bacon
The goal of this study was to determine the concentrations of 16 PAHs (PAH16) naphthalene—Nap, acenaphthylene—Anl, acenaphthene— Ane, fluorene— Flu, phenanthrene—Phen, anthracene—Ant, fluoranthene—Flt, pyrene—Pyr, benz[a]anthracene— BaA, chrysene—Chry, benzo[b]fluoranthene—BbF, benzo[k]fluoranthene— BkF, benzo[a]pyrene—BaP, indeno[1, 2, 3-cd]pyrene— InP, dibenz[a, h]anthracene—DahA and benzo[g, h, i]perylene— BghiP) in Slavonska slanina traditionally smoked bacon over open fire and industrially smoked on a smoke generator with a heated plate. In the samples of Slavoska slanina smoked in a traditional manner, the presence of 11 out of 16 analyzed PAHs was determined (Nap, Anl, Ane, Fln, Ant, Phen, Flt, BaA, Pyr, BbF, BkF). In the samples smoked in industrial conditions, only 2 out of 16 (Nap, Anl) were quantified. In the samples smoked with open fire (the traditional method), PAH4 (BaA, BaP BbF, Chry) concentations were as follows: 14.84 g kg1 in themiddle, 10.60 g kg1 on the surface and 17.37 g kg1 in the skin, while the PAH4 content in the samples smoked in industrial conditions were below the level of quantification (<LOQ). The content of carcinogenic BaP was below the limit of quantification in all investigated samples. These findings support the fact that traditional smoking may result in a product safe for consumption, as far as the prescribed legislative recommendations are concerned, but constant monitoring is still needed
Slavonska slanina ; smoked dry bacon ; PAH ; traditional and industrial smoking
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