@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"
}