Polycyclic Aromatic Hydrocarbons (PAHs) in Traditional and Industrial Smoked Beef and Pork Ham from Serbia
Само за регистроване кориснике
2008
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Smoked beef and pork ham samples were analysed
during process of smoking (after packing and storing)
for the presence of the 16 EU priority PAHs via Fast GC/
HRMS method. This study showed that there are diVerences
in PAH contents between Wnal smoked beef ham
samples from traditional smokehouse (TS) (3.9 g kg¡1)
and industrial smokehouse (IS), (1.9 g kg¡1). Also there is
a diVerence in PAH contents in Wnal smoked pork ham
samples (4.9 g kg¡1, TS; 4.2 g kg¡1, IS). In beef and
pork ham samples from the same smokehouse diVerent
PAH contents were observed during smoking. The highest
content of examined PAHs in all beef and pork ham samples
during smoking showed benzo[c]Xuorene (BcL) (beef
ham: from 0.3 g kg¡1 to 1.5 g kg¡1; pork ham: from
0.2 g kg¡1 to 2.1 g kg¡1).The maximum level for
benzo[a]pyrene (BaP) of 5 g kg¡1 in smoked meat products
was not exceeded in any samples. Correlation statistic
analysis (P < 0.05) of obtained contents from samples both
from TS a...nd IS showed that BaP is a good marker both for
16 EU priority PAHs and 12 IARC probably and possibly
carcinogenic PAHs (IS: RBaP/ 16PAHs = 0.95, RBaP/ 12PAHs =
0.96; TS: RBaP/ 16PAHs = 0.71, RBaP/ 12PAHs = 0.88).
Кључне речи:
Smoked beef and pork ham / · Polycyclic aromatic hydrocarbons / Traditional and industrial smokingИзвор:
European Food Research and Technology, 2008, 227, 4, 1191-1198Издавач:
- Springer Verlag
Финансирање / пројекти:
- Геохемијска испитивања у функцији проналажења нових лежишта фосилних горива и заштите животне средине (RS-MESTD-MPN2006-2010-146008)
DOI: 10.1007/s00217-008-0836-8
ISSN: 1438-2377
WoS: 000257371600027
Scopus: 2-s2.0-46949101214
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Djinović, Jasna AU - Popović, Aleksandar R. AU - Jira, Wolfgang PY - 2008 UR - http://cherry.chem.bg.ac.rs/handle/123456789/5071 AB - Smoked beef and pork ham samples were analysed during process of smoking (after packing and storing) for the presence of the 16 EU priority PAHs via Fast GC/ HRMS method. This study showed that there are diVerences in PAH contents between Wnal smoked beef ham samples from traditional smokehouse (TS) (3.9 g kg¡1) and industrial smokehouse (IS), (1.9 g kg¡1). Also there is a diVerence in PAH contents in Wnal smoked pork ham samples (4.9 g kg¡1, TS; 4.2 g kg¡1, IS). In beef and pork ham samples from the same smokehouse diVerent PAH contents were observed during smoking. The highest content of examined PAHs in all beef and pork ham samples during smoking showed benzo[c]Xuorene (BcL) (beef ham: from 0.3 g kg¡1 to 1.5 g kg¡1; pork ham: from 0.2 g kg¡1 to 2.1 g kg¡1).The maximum level for benzo[a]pyrene (BaP) of 5 g kg¡1 in smoked meat products was not exceeded in any samples. Correlation statistic analysis (P < 0.05) of obtained contents from samples both from TS and IS showed that BaP is a good marker both for 16 EU priority PAHs and 12 IARC probably and possibly carcinogenic PAHs (IS: RBaP/ 16PAHs = 0.95, RBaP/ 12PAHs = 0.96; TS: RBaP/ 16PAHs = 0.71, RBaP/ 12PAHs = 0.88). PB - Springer Verlag T2 - European Food Research and Technology T1 - Polycyclic Aromatic Hydrocarbons (PAHs) in Traditional and Industrial Smoked Beef and Pork Ham from Serbia VL - 227 IS - 4 SP - 1191 EP - 1198 DO - 10.1007/s00217-008-0836-8 ER -
@article{ author = "Djinović, Jasna and Popović, Aleksandar R. and Jira, Wolfgang", year = "2008", abstract = "Smoked beef and pork ham samples were analysed during process of smoking (after packing and storing) for the presence of the 16 EU priority PAHs via Fast GC/ HRMS method. This study showed that there are diVerences in PAH contents between Wnal smoked beef ham samples from traditional smokehouse (TS) (3.9 g kg¡1) and industrial smokehouse (IS), (1.9 g kg¡1). Also there is a diVerence in PAH contents in Wnal smoked pork ham samples (4.9 g kg¡1, TS; 4.2 g kg¡1, IS). In beef and pork ham samples from the same smokehouse diVerent PAH contents were observed during smoking. The highest content of examined PAHs in all beef and pork ham samples during smoking showed benzo[c]Xuorene (BcL) (beef ham: from 0.3 g kg¡1 to 1.5 g kg¡1; pork ham: from 0.2 g kg¡1 to 2.1 g kg¡1).The maximum level for benzo[a]pyrene (BaP) of 5 g kg¡1 in smoked meat products was not exceeded in any samples. Correlation statistic analysis (P < 0.05) of obtained contents from samples both from TS and IS showed that BaP is a good marker both for 16 EU priority PAHs and 12 IARC probably and possibly carcinogenic PAHs (IS: RBaP/ 16PAHs = 0.95, RBaP/ 12PAHs = 0.96; TS: RBaP/ 16PAHs = 0.71, RBaP/ 12PAHs = 0.88).", publisher = "Springer Verlag", journal = "European Food Research and Technology", title = "Polycyclic Aromatic Hydrocarbons (PAHs) in Traditional and Industrial Smoked Beef and Pork Ham from Serbia", volume = "227", number = "4", pages = "1191-1198", doi = "10.1007/s00217-008-0836-8" }
Djinović, J., Popović, A. R.,& Jira, W.. (2008). Polycyclic Aromatic Hydrocarbons (PAHs) in Traditional and Industrial Smoked Beef and Pork Ham from Serbia. in European Food Research and Technology Springer Verlag., 227(4), 1191-1198. https://doi.org/10.1007/s00217-008-0836-8
Djinović J, Popović AR, Jira W. Polycyclic Aromatic Hydrocarbons (PAHs) in Traditional and Industrial Smoked Beef and Pork Ham from Serbia. in European Food Research and Technology. 2008;227(4):1191-1198. doi:10.1007/s00217-008-0836-8 .
Djinović, Jasna, Popović, Aleksandar R., Jira, Wolfgang, "Polycyclic Aromatic Hydrocarbons (PAHs) in Traditional and Industrial Smoked Beef and Pork Ham from Serbia" in European Food Research and Technology, 227, no. 4 (2008):1191-1198, https://doi.org/10.1007/s00217-008-0836-8 . .