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

被引：10

作者：

Skaljac, Snezana ^{[1
]}

Petrovic, Ljiljana ^{[1
]}

Jokanovic, Marija ^{[1
]}

Tasic, Tatjana ^{[2
]}

Ivic, Maja ^{[1
]}

Tomovic, Vladimir ^{[1
]}

Ikonic, Predrag ^{[2
]}

Sojic, Branislav ^{[1
]}

Dzinic, Natalija ^{[1
]}

Skrbic, Biljana ^{[1
]}

机构：

[1] Univ Novi Sad, Fac Technol, Novi Sad, Serbia

[2] Univ Novi Sad, Inst Food Technol, Novi Sad, Serbia

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2018年 / 21卷 / 01期

关键词：

US-EPA PAH; traditional smoking; food safety; BaP; meat product; SMOKED MEAT-PRODUCTS; PHENOLIC SUBSTANCES; BIOGENIC-AMINES; FAT-CONTENT; SMOKING; PAH; CHORIZO; FISH;

D O I：

10.1080/10942912.2018.1453837

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to determine the content of polycyclic aromatic hydrocarbonsPAHs (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 (Petrovska klobasa) 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 73.6g/kg, respectively) than in sausages with natural casing (137.1 and 206.2g/kg, respectively).

引用

页码：667 / 673

页数：7

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