期刊
MEAT SCIENCE
卷 80, 期 2, 页码 449-456出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2008.01.008
关键词
polycyclic aromatic hydrocarbons; smoked meat products; BaP as a marker; correlation statistic analysis
资金
- Ministry of Science, Republic of Serbia [146008]
The contents of the 16 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, Mackat, 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 mu g/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. (C) 2008 Elsevier Ltd. All rights reserved.
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