Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions

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.