Naslov (eng)

Polycyclic aromatic hydrocarbons in dry fermented sausages from the Serbian market

Autor

Đinović-Stojanović, Jasna
Vranić, Danijela
Begić, Munevera
Babić-Milijašević, Jelena
Milijašević, Milan
Stefanović, Srđan
Janković, Saša

Publisher

Opis (eng)

In this study, levels of benzo(a)pyrene and sum of PAH4 compounds (benzo(a)pyrene benzo(a)anthracene, chrysene and benzo(b)fluoranthene) in four types of dry fermented sausages (n=126) collected from market in Belgrade, Serbia, were analysed. The levels of benzo(a)pyrene and PAH4 compounds ranged < 0.2–0.6 μg/kg and < 0.2–2.7 μg/kg, respec‑ tively. The levels of benzo[a]pyrene and sum of PAH4 in all samples were < 2 μg/kg and < 12 μg/kg, respectively, which is the MRL in smoked meat and smoked meat products regulated both by Serbian and EU legislation. PC analysis showed that kulen and sremska sausage have a higher capacity for absorption of the analysed compounds during the process of meat smoking than do the other investigated sausages.

Jezik

engleski

Datum

2023-11-03

Licenca

Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY 4.0 - Creative Commons Autorstvo 4.0 International License.

http://creativecommons.org/licenses/by/4.0/legalcode

Predmet

Benzo(a)pyrene, Benzo(a)anthracene, Chrysene, Benzo(b)fluoranthene, Dry fermented sausage, Serbia

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa