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.
Keywords:
Polycyclic aromatic hydrocarbons / Smoked meat products / BaP as a marker / Correlation statistic analysis
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 . .
