We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Polycyclic aromatic hydrocarbons in dry fermented sausages from the Serbian market.
- Authors
Đinović-Stojanović, Jasna; Vranić, Danijela; Begić, Munevera; Milijašević, Jelena Babić; Milijašević, Milan; Stefanović, Srdjan; Janković, Saša
- Abstract
In this study, levels of benzo(a)pyrene and sum of PAH4 compounds (benzo(a)pyrene benzo(a)anthracene, chrysene and benzo(b)fluoranthene) in four types of dry fermented sausages (n=126) collected from market in Belgrade, Serbia, were analysed. The levels of benzo(a)pyrene and PAH4 compounds ranged < 0.2-0.6 μg/kg and < 0.2-2.7 μg/kg, respectively. The levels of benzo[a]pyrene and sum of PAH4 in all samples were < 2 μg/kg and < 12 μg/kg, respectively, which is the MRL in smoked meat and smoked meat products regulated both by Serbian and EU legislation. PC analysis showed that kulen and sremska sausage have a higher capacity for absorption of the analysed compounds during the process of meat smoking than do the other investigated sausages.
- Subjects
SERBIA; BELGRADE (Serbia); SMOKED meat; BENZOPYRENE; SAUSAGES; SERBS; MEAT; ANTHRACENE; POLYCYCLIC aromatic hydrocarbons
- Publication
Meat Technology, 2023, Vol 64, Issue 2, p312
- ISSN
2466-4812
- Publication type
Article
- DOI
10.18485/meattech.2023.64.2.59