REDUCTION OF POLYCYCLIC AROMATIC HYDROCARBONS IN TRADITIONAL DRY FERMENTED SAUSAGES

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dc.contributor.authorŠkaljac, Snežana
dc.contributor.authorJokanović, Marija
dc.contributor.authorTomović, Vladimir
dc.contributor.authorKartalović, Brankica
dc.contributor.authorVranešević, Jelena
dc.contributor.authorIkonić, Predrag
dc.contributor.authorĆućević, Nedim
dc.contributor.authorPeulić, Tatjana
dc.contributor.authorŠojić, Branislav
dc.contributor.authorIvić, Maja
dc.date.accessioned2023-08-08T09:28:22Z
dc.date.available2023-08-08T09:28:22Z
dc.date.issued2022-10-20
dc.description.abstractThe aim of this study was to examine the influence of modification in traditional smoking process on the content of 16 PAH, from Environmental Protection Agency list (16 US-EPA PAH). Two groups of dry fermented sausages were prepared - T and E group. The first group of sausages was smoked in traditional conditions, i.e. fireplace was in the smokehouse and the distance between fire and samples was about 2 m (T group). The second group of sausages was smoked in experimental conditions where the fireplace was separated from the smoking chamber, and smoke was transported to it through the pipes about 1 m long (E group). Sausages smoked in traditional conditions had a significantly higher (P<0.05) total content of 16 USEPA PAHs (1030.75 µg/kg), compared to the content obtained for sausages smoked in the experimental smoking chamber (73.62 µg/kg). Benzo[a]pyrene was not detected in any investigated sausage sample. On the other hand, PAH4 (sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene content) was significantly higher (P<0.05) in sausages of T group (5.10 µg/kg) compared with sausages of E group (ND) at the end of drying period. According to the results obtained in this study both groups of examined dry fermented sausages met the criteria prescribed by Regulations Commission of the European Union No. 835/2011 (BaP ≤ 2 μg/kg; PAH4 ≤ 12 μg/kg). Also, results of this study confirmed that modifications in traditional smoking conditions lead to significant reduction of PAH content in dry fermented sausages.en_US
dc.description.sponsorshipThis research was financially supported by the Provincial Secretariat for Science and Technological Development of the Autonomous Province of Vojvodina (142-451-2039/2022), as well as by the Ministry of Education, Science and Technological Development, Republic of Serbia, Program (451-03-68/2022-14/200134).en_US
dc.identifier.citation11. Škaljac, S., Jokanović, M., Tomović, V., Kartalović, B., Vranešević, J., Ikonić, P., Ćućević, N., Peulić, T., Šojić, B., Ivić, M. (2022). Reduction of polycyclic aromatic hydrocarbons in traditional dry fermented sausages. 2nd International Conference on Advanced Production and Processing (ICAPP), 20-22 October, Novi Sad, Serbia, Book of Abstracts, 68. ISBN 978-86-6253-160-5en_US
dc.identifier.isbn978-86-6253-160-5
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/374
dc.language.isoenen_US
dc.publisherUniversity of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbiaen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200134/RS//
dc.rightsopenAccess
dc.subjectDry fermented sausageen_US
dc.subjectPAHen_US
dc.subjectBaPen_US
dc.subjectSmoking conditionsen_US
dc.titleREDUCTION OF POLYCYCLIC AROMATIC HYDROCARBONS IN TRADITIONAL DRY FERMENTED SAUSAGESen_US
dc.typeinfo:eu-repo/semantics/conferenceObjecten_US

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