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Influence of Different Smoking Procedures on Polycyclic Aromatic Hydrocarbons Formation in Traditional Dry Sausage Hercegovačka kobasica
Processes ( IF 3.5 ) Pub Date : 2020-08-02 , DOI: 10.3390/pr8080918
Krešimir Mastanjević , Brankica Kartalović , Leona Puljić , Dragan Kovačević , Kristina Habschied

The concentrations of 16 polycyclic aromatic hydrocarbons (PAH) in smoked dry sausage Hercegovačka kobasica were investigated. The sausages were stuffed in two different casings (collagen and natural) and smoked in traditional and industrial smokehouses. The highest concentration of PAH 16 were detected in sausages in natural casings smoked in the traditional manner. The samples smoked in the industrial chamber stuffed in collagen casing showed the lowest PAH 16 content. The content of PAH 4 in sausage smoked in the traditional way and stuffed in natural casing averaged 24.46 µg/kg, which is more the double of maximum prescribed concentration of 12 µg/kg. The concentration of cancerogenic benzo[a]pyrene averaged 7.79 µg/kg in sausage stuffed in natural casing and smoked in the traditional way, which is almost four times the legislative prescribed values (2 µg/kg). Sausage smoked in the traditional manner and stuffed in collagen casing showed lower values for PAH 4 (13.88 µg/kg) and benzo[a]pyrene (4.97 µg/kg), but these values were also above the legislative prescribed values.

中文翻译:

不同抽烟方法对传统干香肠Hercegovačkakobasica中多环芳烃形成的影响

熏制干香肠Hercegovačkakobasica中16种多环芳烃(PAH)的浓度被调查了。香肠被塞入两个不同的肠衣(胶原蛋白和天然肠衣)中,并在传统和工业烟熏室中抽烟。在以传统方式熏制的天然肠衣中的香肠中,PAH 16的浓度最高。在填充有胶原蛋白套管的工业室内抽烟的样品显示出最低的PAH 16含量。用传统方法熏制并装在天然肠衣中的香肠中PAH 4的平均含量为24.46 µg / kg,是最高规定浓度12 µg / kg的两倍。装在天然肠衣中并以传统方式熏制的香肠中,致癌的苯并[a] py的平均含量为7.79 µg / kg,几乎是立法规定值(2 µg / kg)的四倍。
更新日期:2020-08-02
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