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Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 6 (4) 2007 pp. 17-28

Marta Ciecierska, Mieczysław Obiedziński

Warsaw University of Life Sciences &#
8

2
11; SGGW

Influence of smoking process on polycyclic aromatic hydrocarbons’ content in meat products

Abstract

The PAHs content in four groups of meat products industrially and traditionally smoked was determined. Methodology applied for the study included fat’s extraction, PAHs isolation using GPC and consequently qualitative-quantitative compound’s determination by HPLC-FLD/DAD. Mostly traditional method of smoking affected the higher total PAHs contamination. For all products smoked using both methods it was proved that internal parts had a significantly lower total PAHs contamination as well as each individual PAH content than exteriors of the same products. Irrespectively of smoking method applied, benso[a]pyrene’s content was much lower than maximum tolerable limit of 5 μg•kg-1, which was set for smoked meat products in Commision Regulation (EC) No. 208/2005.

Keywords: polycyclic aromatic hydrocarbons, smoking process, meat products
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/2_4_2007.pdf

For citation:

MLA Ciecierska, Marta, and Mieczysław Obiedziński. "Influence of smoking process on polycyclic aromatic hydrocarbons’ content in meat products." Acta Sci.Pol. Technol. Aliment. 6.4 (2007): 17-28.
APA Ciecierska M., Obiedziński M. (2007). Influence of smoking process on polycyclic aromatic hydrocarbons’ content in meat products. Acta Sci.Pol. Technol. Aliment. 6 (4), 17-28
ISO 690 CIECIERSKA, Marta, OBIEDZIńSKI, Mieczysław. Influence of smoking process on polycyclic aromatic hydrocarbons’ content in meat products. Acta Sci.Pol. Technol. Aliment., 2007, 6.4: 17-28.