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Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása”

Author:
Škaljac, Snežana, Jokanović, Marija, Tomović, Vladimir, Ivić, Maja, Tasić, Tatjana, Ikonić, Predrag, Šojić, Branislav, Džinić, Natalija, Petrović, Ljiljana
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.87 pp. 158-162
ISSN:
0023-6438
Subject:
United States Environmental Protection Agency, anthracenes, benzo(a)pyrene, color, drying, fluorenes, phenanthrenes, sausages, storage time
Abstract:
The aim of this study was to determine colour characteristics (lightness - L*, redness - a* and yellowness - b*) of dry fermented sausage Petrovská klobása smoked in traditional (T - direct smoking) and industrial (I - indirect smoking) conditions, at the end of drying period and the end of storage period. Also, the content of polycyclic aromatic hydrocarbons -PAH (acenaphthylene, fluorene, phenanthrene, anthracene, pyrene, benz[a] anthracene chrysene, benzo[b]fluoranthene, benzo[k]flouranthene, benzo[a] pyrene, indeno[1,2,3-cd]pyrene, dibenz[a,h]anthracene and benzo[ghi] perylene) from Environmental Protection Agency list (US-EPA) were determined in both examined groups of sausages. According to the results obtained in this study, Petrovská klobása smoked in traditional conditions had significantly lower (P < 0.05) redness (a*) at end of drying period, but colour characteristics (L*; a*; b*) were not significantly different (P > 0.05) at the end of storage period comparing to sausages smoked in industrial conditions.Also, Petrovská klobása smoked in traditional conditions at both examined periods had significantly higher total content of 13 US-EPA PAH (118.7 μg/kg; 168.0 μg/kg respectively) comparing to sausages smoked in industrial conditions (30.5 μg/kg; 61.3 μg/kg respectively).
Agid:
5819727