Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia

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dc.contributor.authorŠkaljac, Snežana
dc.contributor.authorJokanović, Marija
dc.contributor.authorTomović, Vladimir
dc.contributor.authorKartalović, Brankica
dc.contributor.authorIkonić, Predrag
dc.contributor.authorĆućević, Nedim
dc.contributor.authorVranešević, Jelena
dc.contributor.authorIvić, Maja
dc.contributor.authorŠojić, Branislav
dc.contributor.authorPeulić, Tatjana
dc.date.accessioned2023-10-26T13:39:32Z
dc.date.available2023-10-26T13:39:32Z
dc.date.issued2023-03-31
dc.description.abstractThis study examined the safety of dry fermented beef sausage (Sjenički sudžuk), produced and smoked in traditional conditions, from PAH point of view and the possibility of PAH reduction in this type of traditional product. The contents of 16 polycyclic aromatic hydrocarbons, from Environmental Protection Agency list (16 US-EPA PAH), and instrumental colour characteristics in nine groups of sausages, smoked at different distance from source of smoke (2 m - A, D, and G groups; 3 m - C, F, and I groups; 4–5 m - B, E, and H groups) were determined. Results of this study showed that sausages smoked in traditional condition at distance of 2 m from the fire had significantly (p < 0.05) the highest contents of 16 US-EPA PAHs (D group −2065.74 μg/kg; G group - 2556.44 μg/kg) and PAH4 - sum of benz[a]anthracene, chrysene, benzo[a]pyrene and benzo[b]fluoranthene (D group - 7.31 μg/kg; G group - 7.42 μg/kg), while the sausages smoked at distance of 4–5 m had significantly (p < 0.05) the lowest contents of 16 US-EPA PAHs (B group - 342.92 μg/kg; E group - 739.41 μg/kg) and PAH4 (lower than limit of detection). These results indicated safety of this traditional meat product, considering EU Regulation 835/2011 criteria for PAH content and pointed out that distance of 4–5 m between smoke sours and dry fermented beef sausages influenced on significant reduction of 16 US-EPA PAH compounds content. The second part of this study showed that sausages with the highest content of PAH didn't have the highest total color change (ΔE) or total lightness change (ΔL*). Therefore, it could not be concluded that fermented beef sausage with lighter surface colour has lower PAH content, compared with darker sausages.en_US
dc.description.sponsorshipThis study was financially supported by the Minister of Science, Technological Development and Innovation, Republic of Serbia No. 451-03-47/2023-01/200134 and the Provincial Secretariat for Science and Technological Development of the Autonomous Province of Vojvodina, Republic of Serbia („Control of smoking process for safety improvement of meat products from Vojvodina”) No.142-451-2039/2022-01/01.en_US
dc.identifier.citation4. Škaljac, S., Jokanović, M., Tomović, V., Kartalović, B., Ikonić, P., Ćućević, N., Vranešević, J., Ivić, M., Šojić, B., Peulić, T. (2023). Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia. Food Control, 150, 109766. https://doi.org/10.1016/j.foodcont.2023.109766.en_US
dc.identifier.doi10.1016/j.foodcont.2023.109766
dc.identifier.issn0956-7135
dc.identifier.scopus2-s2.0-85151269989
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/406
dc.identifier.wos000968527500001
dc.publisherElsevieren_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200134/RS// Provincial Secretariat for Science and Technological Development of the Autonomous Province of Vojvodina, Republic of Serbia („Control of smoking process for safety improvement of meat products from Vojvodina”) No.142-451-2039/2022-01/01.
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectSjenički sudžuken_US
dc.subjectFermented beef sausageen_US
dc.subjectSafetyen_US
dc.subjectPAHsen_US
dc.subjectColour parametersen_US
dc.titleInfluence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbiaen_US
dc.typeArticleen_US
dc.typeinfo:eu-repo/semantics/article

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