Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions
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Date
2022
Authors
Škaljac, Snežana
Jokanović, Marija
Tomović, Vladimir
Šojić, Branislav
Ikonić, Predrag 
Peulić, Tatjana
Ivić, Maja
Vranešević, Jelena
Kartalović, Brankica
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor and Francis Ltd.
Abstract
Petrovska klob asa is traditional dry fermented sausage with intense red color,
what differentiate it from other products of the same type. Very important
factor in traditional sausage production is smoking, providing unique surface
color of Petrovska klob asa . On the other hand, smoking produces certain
types of potentially carcinogenic chemicals, such as polycyclic aromatic
hydrocarbons (PAH). Having in mind that assignment of the science is to
help in transition of production from small household conditions to industrial
ones, primarily with shortening fermentation and ripening time, and keeping
the standard quality of the product the main aims of this work were to
investigate the effects of autochthonous starter culture (Staphylococcus xylosus) addition on color formation of Petrovska klob asa ; and to determine the
content of PAH in Petrovska klob asa smoked in industrial conditions.
Instrumental color characteristics (CIE L a b system), contents of 13 US-EPA
PAH (from Environmental Protection Agency list), pH values and moisture
contents were determined during the processes of smoking, drying and ripening (throughout 60 days of production). Sensory evaluation of color was
performed additionally, at the end of drying period (day 60 of production).
Dry fermented sausages produced with addition of autochthonous starter
culture had significantly (P< 0.05) higher value of redness-a (27.94) and better sensory score (P< 0.05) for color (4.3) comparing to control group of sausages (25.23; 3.9, respectively) at the end of drying period. Results of this
study demonstrated that addition of S. xylosus had positive effect on color of
the Petrovska klob asa . Contents of benzo[a]pyrene and PAH4 were below the
limits of detection in all analyzed samples of Petrovska klob asa smoked in
industrial conditions (2 days per 5 hour). These results indicated the safety of
sausages produced in this manner, from the PAH point of view.
Description
Keywords
Petrovska klobasa, Staphylococcus xylosus, CIE L*a*b* color parameters, PAH, industrial smoking conditions
Citation
Škaljac, S., Jokanović, M., Tomović, V., Šojić, B., Ikonić, P., Peulić, T., ... & Kartalović, B. (2022). Color characteristics and content of polycyclic aromatic hydrocarbons of traditional dry fermented sausages throughout processing in controlled conditions. Polycyclic Aromatic Compounds, 42(6), 3124-3134.