hrvatski

Nalaz policikličkih aromatskih ugljikovodika i kemijski sastav dimljenih i nedimljenih kuhanih sireva

In present study a chemical composition and polycyclic aromatic hydrocarbons content was evaluated in home-made smoked and non-smoked cooked cheese. Three batches of cooked cheese, smoked cooked cheese, cooked cheese with hot pepper, and smoked cooked cheese with hot pepper were produced. Samples were tested for content of proteins, fat, moisture, ash and fiber by standard chemical methods. The PAH content was measured by gas chromatography coupled with mass spectrometry detection (GC-MS/MS). Non-smoked cheeses showed a following composition: 17.84 ± 2.46 % of proteins, 23.01 ± 1.99 % of fat, 46.62 ± 13.09 % of moisture, 1.11 ± 0.24 % of fibers and 4.00 ±0.43 % of ash. The average values measured in smoked cheeses were 19.90 ± 0.89 % (P<0.05), 23.94 ± 2.98 %, 47.80 ± 4.31 %, 1.00 ± 0.21 %, 3.95 ± 0.76 and 3.95 ± 0.76 %, respectively. The average PAH concentration of 17.85 ± 8.85 µg/kg and 311.765 ± 269.2 µg/kg (P<0.01) was found in non-smoked and smoked cheeses, respectively. Among 16 PAH tested, only naphthalene, acenaphthylene, fluorene, phenanthrene, fluoranthene were found. Two samples were positive for benz[a]anthracene in low concentrations (0.359 µg/kg and 0.166 µg/kg). Benzo[a]pyrene content was below the limit of quantification in all samples. PAH concentrations correlated positively with fat content (R=0.91), and negatively with cheese moisture (R=–0.87). Results presented indicate the low risk from hazardous PAHs after the consumption of traditional smoked cooked cheeses.

: kuhani sir, tradicijski proizvod, dimljenje, PAH

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