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Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovská klobása) from Serbia

Author:
Škaljac, Snežana, Petrović, Ljiljana, Jokanović, Marija, Tasić, Tatjana, Ivić, Maja, Tomović, Vladimir, Ikonić, Predrag, Šojić, Branislav, Džinić, Natalija, Škrbić, Biljana
Source:
International journal of food properties 2018 v.21 no.1 pp. 667-673
ISSN:
1532-2386
Subject:
United States Environmental Protection Agency, anthracenes, benzo(a)pyrene, collagen, drying, environmental protection, fluorenes, phenanthrenes, sausages, storage time, Serbia
Abstract:
The aim of this study was to determine the content of polycyclic aromatic hydrocarbons—PAHs (acenaphthylene, anthracene, fluorene, phenanthrene, pyrene, benz[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, chrysene, indeno[1,2,3-cd]pyrene, dibenz[a,h]anthracene, and benzo[ghi]perylene)—from Environmental Protection Agency list (United States Environmental Protection Agency) in traditional dry fermented sausage (Petrovská klobása) stuffed in collagen (C) and natural casings (N). Benzo[a]pyrene as well as PAH4 (benz[a]anthracene, benzo[b]fluoranthene, benzo[a]pyrene, and chrysene) were not detected in all examined samples. Results obtained in this study indicated that at the end of drying, as well as at the end of storage period, total content of 13 US-EPA PAH was significantly (P < 0.05) lower in sausages with collagen casing (56.2 and 73.6 μg/kg, respectively) than in sausages with natural casing (137.1 and 206.2 μg/kg, respectively).
Agid:
6298391