Abstract:
The 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.
