Naslov (eng)

Evaluation of polycyclic aromatic hydrocarbons in fermented dried sausages from serbian market

Autor

Đinović-Stojanović, Jasna
Janković, Saša
Đorđević, Vesna
Nikolić-Perović, Dragica
Vranić, Danijela
Branković-Lazić, Ivana
Borjan, Nikola

Publisher

Opis (srp)

Polycyclic aromatic hydrocarbons (PAHs) are compounds that widely gcographically distributed and remain in the environment for a long time. Meat and meat products may be contaminated by PAls through the process of food smoking. This study provides original analytical data on the levels of benzo[a]pyrene and sum of PAH4 compounds [benzo[a] pyrene (Bal'), bnzo[a]anthracene (BaA), benzo[b]fluoranthene (BbF), and chrysene (CHR)] in different types of fermented dried sausages commonly consumed in Serbia. A total of 228 fermented dried sausages. collected from 2020 10 2021, were classified in 4 groups (kulen, cajna, sremska, and budimska sausage). Homogenized samples were extracted by acetonitrile. The purification procedure of the extract was based on the Quick Easy Cheap Effective Rugged and Safe (QuEChERS) approach. Levels of estimated PAH compounds were determined by gas chromatography-tandem mass spectrometry (GC-MS/MS). The following ranges were found (g/kg): kulen (n=56): BaP <0.2-0.5, PAH4 <0.2-2.5; cajna (n=103): BaP <0.2-1.0, PA1H4 <0.2-8.6; sremska (n=37): BaP <0.2-0.4, PAH4 <0.2-3.4; budimska (n=32): Bal <0.2-0.3, PAH4 <0.2-1.4. The maximum residue limits (MRL) for BaP and sum of PAH4 compounds, which were defined both by the legislation of Serbia and EU regulation, were not excceded in the analysed samples and hence pose no risk (o consumers.

Jezik

engleski

Datum

2022

Licenca

© All rights reserved

Predmet

Conferences, iPRES Conference

: budimska sausage; cajna sausage; kulen; PAH; sremska sausage

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa