TY  - JOUR
AU  - Djinović, Jasna
AU  - Popović, Aleksandar R.
AU  - Jira, Wolfgang
PY  - 2009
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5067
AB  - During smoking of meat products polycyclic aromatic hydrocarbons (PAHs) are generated by
incomplete combustion of wood. About 660 different compounds belong to the PAH group.
Some of them are contaminants of great environmental concern due to their toxic, mutagenic
and carcinogenic properties.
In this study, PAHs from smoke produced by beech wood combustion in two traditional meat
smokehouses (SHs), from Zlatibor region, Serbia, were collected during the smoking process
using two types of tubes (PUF and XAD-2). The following 16 EU priority PAHs were analysed
by Fast-GC/HRMS: Benzo[c]fluorene (BcL), benzo[a]anthracene (BaA), cyclopenta[c,d]
pyrene (CPP), chrysene (CHR), 5-methylchrysene (5MC), benzo[b]fluoranthene (BbF), benzo[
j]fluoranthene (BjF), benzo[k]fluoranthene (BkF), benzo[a]pyrene (BaP), benzo[g,h,i]
perylene (BgP), dibenzo[a,h]anthracene (DhA), indeno[1,2,3-cd]pyrene (IcP), dibenzo[a,e]
pyrene (DeP), dibenzo[a,h]pyrene (DhP), dibenzo[a,i]pyrene (DiP) and dibenzo[a,l]pyrene
(DlP). Smoke was collected in the middle of the smokehouses at a height of 2 m (SH I) and 5
m (SH II) distant from firebox. Results show a great variability in PAH concentrations. Total
emission of 16 EU priority PAHs was 6.7 ± 6.8 mg m-3 and 7.4 ± 6.0 mg m-3, in PUF and XAD-
2 tubes, respectively, in the SH I. At a height of 5 m (SH II), PAH emission was 2.4 ± 0.8 mg
m-3 and 4.3 ± 0.7 mg m-3, in PUF and XAD-2 tubes, respectively.
The patterns of the 16 EU priority PAHs in wood smoke were compared with PAH patterns in
smoked meat products (beef ham, pork ham, cajna sausage and sremska sausage). Meat
products were logically smoked in the smokehouses where smoke samples were collected
during the smoking procedure. PAH fingerprints showed that BcL was the most predominant
PAH, both in smoke and smoked meat products. For all PAHs, except for dibenzopyrenes
(DeP, DhP, DiP and DlP), there is a very similar fingerprint in smoke and smoked meat
products.
PB  - Karlsruhe: Max Rubner-Institut
T2  - Mitteilungsblatt der Fleischforschung Kulmbach
T1  - Polycyclic Aromatic Hydrocarbons (PAHs) in wood smoke used for production of traditional smoked meat products in Serbia
VL  - 48
IS  - 185
SP  - 123
EP  - 132
UR  - https://hdl.handle.net/21.15107/rcub_cherry_5067
ER  - 

@article{
author = "Djinović, Jasna and Popović, Aleksandar R. and Jira, Wolfgang",
year = "2009",
abstract = "During smoking of meat products polycyclic aromatic hydrocarbons (PAHs) are generated by
incomplete combustion of wood. About 660 different compounds belong to the PAH group.
Some of them are contaminants of great environmental concern due to their toxic, mutagenic
and carcinogenic properties.
In this study, PAHs from smoke produced by beech wood combustion in two traditional meat
smokehouses (SHs), from Zlatibor region, Serbia, were collected during the smoking process
using two types of tubes (PUF and XAD-2). The following 16 EU priority PAHs were analysed
by Fast-GC/HRMS: Benzo[c]fluorene (BcL), benzo[a]anthracene (BaA), cyclopenta[c,d]
pyrene (CPP), chrysene (CHR), 5-methylchrysene (5MC), benzo[b]fluoranthene (BbF), benzo[
j]fluoranthene (BjF), benzo[k]fluoranthene (BkF), benzo[a]pyrene (BaP), benzo[g,h,i]
perylene (BgP), dibenzo[a,h]anthracene (DhA), indeno[1,2,3-cd]pyrene (IcP), dibenzo[a,e]
pyrene (DeP), dibenzo[a,h]pyrene (DhP), dibenzo[a,i]pyrene (DiP) and dibenzo[a,l]pyrene
(DlP). Smoke was collected in the middle of the smokehouses at a height of 2 m (SH I) and 5
m (SH II) distant from firebox. Results show a great variability in PAH concentrations. Total
emission of 16 EU priority PAHs was 6.7 ± 6.8 mg m-3 and 7.4 ± 6.0 mg m-3, in PUF and XAD-
2 tubes, respectively, in the SH I. At a height of 5 m (SH II), PAH emission was 2.4 ± 0.8 mg
m-3 and 4.3 ± 0.7 mg m-3, in PUF and XAD-2 tubes, respectively.
The patterns of the 16 EU priority PAHs in wood smoke were compared with PAH patterns in
smoked meat products (beef ham, pork ham, cajna sausage and sremska sausage). Meat
products were logically smoked in the smokehouses where smoke samples were collected
during the smoking procedure. PAH fingerprints showed that BcL was the most predominant
PAH, both in smoke and smoked meat products. For all PAHs, except for dibenzopyrenes
(DeP, DhP, DiP and DlP), there is a very similar fingerprint in smoke and smoked meat
products.",
publisher = "Karlsruhe: Max Rubner-Institut",
journal = "Mitteilungsblatt der Fleischforschung Kulmbach",
title = "Polycyclic Aromatic Hydrocarbons (PAHs) in wood smoke used for production of traditional smoked meat products in Serbia",
volume = "48",
number = "185",
pages = "123-132",
url = "https://hdl.handle.net/21.15107/rcub_cherry_5067"
}

Djinović, J., Popović, A. R.,& Jira, W.. (2009). Polycyclic Aromatic Hydrocarbons (PAHs) in wood smoke used for production of traditional smoked meat products in Serbia. in Mitteilungsblatt der Fleischforschung Kulmbach
Karlsruhe: Max Rubner-Institut., 48(185), 123-132.
https://hdl.handle.net/21.15107/rcub_cherry_5067

Djinović J, Popović AR, Jira W. Polycyclic Aromatic Hydrocarbons (PAHs) in wood smoke used for production of traditional smoked meat products in Serbia. in Mitteilungsblatt der Fleischforschung Kulmbach. 2009;48(185):123-132.
https://hdl.handle.net/21.15107/rcub_cherry_5067 .

Djinović, Jasna, Popović, Aleksandar R., Jira, Wolfgang, "Polycyclic Aromatic Hydrocarbons (PAHs) in wood smoke used for production of traditional smoked meat products in Serbia" in Mitteilungsblatt der Fleischforschung Kulmbach, 48, no. 185 (2009):123-132,
https://hdl.handle.net/21.15107/rcub_cherry_5067 .

TY  - JOUR
AU  - Djinovic, Jasna
AU  - Popović, Aleksandar R.
AU  - Jira, Wolfgang
PY  - 2008
UR  - http://cherry.chem.bg.ac.rs/handle/123456789/5062
AB  - The contents of the16 EU priority PAHs in six different meat products from Serbia (beef ham, pork ham, bacon without skin, bacon with skin, cajna sausage and sremska sausage) were examined during the process of smoking. All these meat products from meat industry Zlatiborac, Mačkat, Serbia presented in this study, have not previously been analysed concerning to their contents of PAH compounds. Determination and quantification of PAHs in meat products were performed by a Fast GC/HRMS method. The maximum level for benzo[a]pyrene (BaP) of 5 μg/kg in smoked meat products was not exceeded in any samples. BaP comprises in general 4.6% of the total sum of the 16 EU priority PAHs and 15.2% of the total sum of the 12 IARC PAH compounds. The suitability of BaP as a marker both for 16 EU priority PAHs and 12 IARC probably and possibly carcinogenic PAHs was checked by applying correlation analysis.
PB  - Elsevier Ltd.
T2  - Meat Science
T1  - Polycyclic Aromatic Hydrocarbons (PAHs) in Different Types of Smoked Meat Products from Serbia
VL  - 80
IS  - 2
SP  - 449
EP  - 456
DO  - 10.1016/j.meatsci.2008.01.008
ER  - 

@article{
author = "Djinovic, Jasna and Popović, Aleksandar R. and Jira, Wolfgang",
year = "2008",
abstract = "The contents of the16 EU priority PAHs in six different meat products from Serbia (beef ham, pork ham, bacon without skin, bacon with skin, cajna sausage and sremska sausage) were examined during the process of smoking. All these meat products from meat industry Zlatiborac, Mačkat, Serbia presented in this study, have not previously been analysed concerning to their contents of PAH compounds. Determination and quantification of PAHs in meat products were performed by a Fast GC/HRMS method. The maximum level for benzo[a]pyrene (BaP) of 5 μg/kg in smoked meat products was not exceeded in any samples. BaP comprises in general 4.6% of the total sum of the 16 EU priority PAHs and 15.2% of the total sum of the 12 IARC PAH compounds. The suitability of BaP as a marker both for 16 EU priority PAHs and 12 IARC probably and possibly carcinogenic PAHs was checked by applying correlation analysis.",
publisher = "Elsevier Ltd.",
journal = "Meat Science",
title = "Polycyclic Aromatic Hydrocarbons (PAHs) in Different Types of Smoked Meat Products from Serbia",
volume = "80",
number = "2",
pages = "449-456",
doi = "10.1016/j.meatsci.2008.01.008"
}

Djinovic, J., Popović, A. R.,& Jira, W.. (2008). Polycyclic Aromatic Hydrocarbons (PAHs) in Different Types of Smoked Meat Products from Serbia. in Meat Science
Elsevier Ltd.., 80(2), 449-456.
https://doi.org/10.1016/j.meatsci.2008.01.008

Djinovic J, Popović AR, Jira W. Polycyclic Aromatic Hydrocarbons (PAHs) in Different Types of Smoked Meat Products from Serbia. in Meat Science. 2008;80(2):449-456.
doi:10.1016/j.meatsci.2008.01.008 .

Djinovic, Jasna, Popović, Aleksandar R., Jira, Wolfgang, "Polycyclic Aromatic Hydrocarbons (PAHs) in Different Types of Smoked Meat Products from Serbia" in Meat Science, 80, no. 2 (2008):449-456,
https://doi.org/10.1016/j.meatsci.2008.01.008 . .

TY  - 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 . .

TY  - JOUR
AU  - Đinović, Jasna
AU  - Popović, Aleksandar R.
AU  - Spirić, Aurelija
AU  - Turubatović, Lazar
AU  - Jira, Wolfgang
PY  - 2008
UR  - https://cherry.chem.bg.ac.rs/handle/123456789/182
AB  - Smoked meat products are still produced in a traditional way in Zlatibor region, Serbia. Beef and pork ham were smoked by beech wood smoke, both in traditional (TS) and industrial smokehouses (IS). Smoke samples were collected from both smokehouses using different types of tubes (PUF and XAD-2) during meat smoking. The sum of 16 EU priority PAHs in final smoked beef and pork ham was (μg/kg): beef ham - 3.9/TS, 1.9/IS; pork ham - 4.9/TS, 4.2/IS. The total emission of the analysed PAHs in smoke samples was (mg/m3): in PUF 1.1/TS, 3.8/IS and in XAD-2 0.9/TS, 11.0/IS. PAH fingerprints in smoke and smoked beef and pork ham were compared. Chrysene was found to be the most predominant PAH compound in smoke, both in PUF and XAD-2 tubes from TS, while benzo[c]fluorene was the most predominant PAH in smoke from IS. For PAHs with lower MW (benzo[c]fluorene to benzo[a]pyrene) similar fingerprints between smoke-beef and smoke-pork ham were observed, while the fingerprints for dibenzopyrenes (MW=302) were different, both in TS and IS. BaP equivalent concentrations (BaPeq) were calculated, both in smoke and smoked meat products. .
AB  - Tradicionalno dimljeni proizvodi od mesa veoma su zastupljeni na Zlatiboru. Goveđa i svinjska pršuta, proizvodi koje smo ispitali, dimljeni su dimom koji je dobijen sagorevanjem drveta bukve, u tradicionalnoj (TK) i industrijskoj komori (IK) za dimljenje. Uzorci dima, koji se koristio za dimljenje mesa, uzimani su iz obe komore za dimljenje koristeći dve vrste adsorpcionih kolonica (PUF i XAD-2). Ukupne količine 16 EU prioritetnih PAH jedinjenja u dimljenoj goveđoj i svinjskoj pršuti iznose (μg/kg): goveđa pršuta - 3,9/TK, 1,9/IK; svinjska pršuta - 4,9/TK, 4,2/IK. Ukupna emisija analiziranih PAH jedinjenja u uzorcima dima iznose (mg/m3) u PUF adsorpcionim kolonicama 1,1/TK i 3,8/IK, a u XAD-2 adsorpcionim kolonicama 0,9/TK i 11,0/IK. Poređena je distribucija PAH jedinjenja u dimu i analiziranim pršutama. Najdominantnije PAH jedinjenje u dimu bilo je hrizen, i u PUF i u XAD-2 adsorpcionim kolonicama iz tradicionalne komore za dimljenje, dok je benzo[c]fluoren (BcL) bilo najdominantnije policiklično aromatično jedinjenje u dimu iz industrijske komore za dimljenje. Za PAH jedinjenja sa nižom relativnom molekulskom masom (Mr), (od benzo[c]fluorena do benzo[a]pirena) uočava se slična distribucija između parova dim-goveđa pršuta i dim-svinjska pršuta, dok je pomenuta distribucija bila različita za dibenzopirene (Mr = 302), i u tradicionalnoj i industrijskoj komori za dimljenje. Benzo[a]piren ekvivalentna koncentracija (BaPeq) izračunata je u uzorcima dima i dimljenim pršutama. .
T2  - Tehnologija mesa
T1  - 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in the wood smoke and in smoked ham
T1  - 16 EU prioritetnih policikličnih aromatičnih ugljovodonika (PAH jedinjenja) u dimu drveta i dimljenoj pršuti
VL  - 49
IS  - 5-6
SP  - 181
EP  - 187
UR  - https://hdl.handle.net/21.15107/rcub_cherry_182
ER  - 

@article{
author = "Đinović, Jasna and Popović, Aleksandar R. and Spirić, Aurelija and Turubatović, Lazar and Jira, Wolfgang",
year = "2008",
abstract = "Smoked meat products are still produced in a traditional way in Zlatibor region, Serbia. Beef and pork ham were smoked by beech wood smoke, both in traditional (TS) and industrial smokehouses (IS). Smoke samples were collected from both smokehouses using different types of tubes (PUF and XAD-2) during meat smoking. The sum of 16 EU priority PAHs in final smoked beef and pork ham was (μg/kg): beef ham - 3.9/TS, 1.9/IS; pork ham - 4.9/TS, 4.2/IS. The total emission of the analysed PAHs in smoke samples was (mg/m3): in PUF 1.1/TS, 3.8/IS and in XAD-2 0.9/TS, 11.0/IS. PAH fingerprints in smoke and smoked beef and pork ham were compared. Chrysene was found to be the most predominant PAH compound in smoke, both in PUF and XAD-2 tubes from TS, while benzo[c]fluorene was the most predominant PAH in smoke from IS. For PAHs with lower MW (benzo[c]fluorene to benzo[a]pyrene) similar fingerprints between smoke-beef and smoke-pork ham were observed, while the fingerprints for dibenzopyrenes (MW=302) were different, both in TS and IS. BaP equivalent concentrations (BaPeq) were calculated, both in smoke and smoked meat products. ., Tradicionalno dimljeni proizvodi od mesa veoma su zastupljeni na Zlatiboru. Goveđa i svinjska pršuta, proizvodi koje smo ispitali, dimljeni su dimom koji je dobijen sagorevanjem drveta bukve, u tradicionalnoj (TK) i industrijskoj komori (IK) za dimljenje. Uzorci dima, koji se koristio za dimljenje mesa, uzimani su iz obe komore za dimljenje koristeći dve vrste adsorpcionih kolonica (PUF i XAD-2). Ukupne količine 16 EU prioritetnih PAH jedinjenja u dimljenoj goveđoj i svinjskoj pršuti iznose (μg/kg): goveđa pršuta - 3,9/TK, 1,9/IK; svinjska pršuta - 4,9/TK, 4,2/IK. Ukupna emisija analiziranih PAH jedinjenja u uzorcima dima iznose (mg/m3) u PUF adsorpcionim kolonicama 1,1/TK i 3,8/IK, a u XAD-2 adsorpcionim kolonicama 0,9/TK i 11,0/IK. Poređena je distribucija PAH jedinjenja u dimu i analiziranim pršutama. Najdominantnije PAH jedinjenje u dimu bilo je hrizen, i u PUF i u XAD-2 adsorpcionim kolonicama iz tradicionalne komore za dimljenje, dok je benzo[c]fluoren (BcL) bilo najdominantnije policiklično aromatično jedinjenje u dimu iz industrijske komore za dimljenje. Za PAH jedinjenja sa nižom relativnom molekulskom masom (Mr), (od benzo[c]fluorena do benzo[a]pirena) uočava se slična distribucija između parova dim-goveđa pršuta i dim-svinjska pršuta, dok je pomenuta distribucija bila različita za dibenzopirene (Mr = 302), i u tradicionalnoj i industrijskoj komori za dimljenje. Benzo[a]piren ekvivalentna koncentracija (BaPeq) izračunata je u uzorcima dima i dimljenim pršutama. .",
journal = "Tehnologija mesa",
title = "16 EU priority polycyclic aromatic hydrocarbons (PAHs) in the wood smoke and in smoked ham, 16 EU prioritetnih policikličnih aromatičnih ugljovodonika (PAH jedinjenja) u dimu drveta i dimljenoj pršuti",
volume = "49",
number = "5-6",
pages = "181-187",
url = "https://hdl.handle.net/21.15107/rcub_cherry_182"
}

Đinović, J., Popović, A. R., Spirić, A., Turubatović, L.,& Jira, W.. (2008). 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in the wood smoke and in smoked ham. in Tehnologija mesa, 49(5-6), 181-187.
https://hdl.handle.net/21.15107/rcub_cherry_182

Đinović J, Popović AR, Spirić A, Turubatović L, Jira W. 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in the wood smoke and in smoked ham. in Tehnologija mesa. 2008;49(5-6):181-187.
https://hdl.handle.net/21.15107/rcub_cherry_182 .

Đinović, Jasna, Popović, Aleksandar R., Spirić, Aurelija, Turubatović, Lazar, Jira, Wolfgang, "16 EU priority polycyclic aromatic hydrocarbons (PAHs) in the wood smoke and in smoked ham" in Tehnologija mesa, 49, no. 5-6 (2008):181-187,
https://hdl.handle.net/21.15107/rcub_cherry_182 .