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

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