Đinović, Jasna

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16 EU priority polycyclic aromatic hydrocarbons (PAHs) in the wood smoke and in smoked ham

Đinović, Jasna; Popović, Aleksandar R.; Spirić, Aurelija; Turubatović, Lazar; Jira, Wolfgang

(2008) 

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 .