Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Food and Chemical Toxicology

Volumn 58, Issue , 2013, Pages 369-374

  Gomes, A ^a,b   Santos, C ^a   Almeida, J ^a   Elias, M ^b   Roseiro, L C ^a  

^a INSTITUTO NACIONAL DE INVESTIGAÇÃO AGRÁRIA E VETERINÁRIA   (Portugal)

^b UNIVERSITY OF ÉVORA   (Portugal)

Author keywords

Casing type; Dry fermented sausages; Fat content; Polycyclic aromatic hydrocarbons (PAHs); Smoking procedures

Indexed keywords

ACENAPHTHENE; ACENAPHTHYLENE; ANTHRACENE; BENZ[A]ANTHRACENE; BENZO[A]PYRENE; BENZO[B]FLUORANTHENE; BENZO[GHI]PERYLENE; BENZO[K]FLUORANTHENE; CHRYSENE; COLLAGEN; DIBENZ[A,H]ANTHRACENE; FLUORANTHENE; FLUORENE; INDENO[1,2,3 CD]PYRENE; NAPHTHALENE; PHENANTHRENE; POLYCYCLIC AROMATIC HYDROCARBON; PYRENE; UNCLASSIFIED DRUG;

ARTICLE; CONCENTRATION (PARAMETERS); EUROPEAN UNION; FAT CONTENT; FERMENTED PRODUCT; FOOD CONTAMINATION; FOOD HANDLING; FOOD INDUSTRY; FOOD PACKAGING; FOOD PROCESSING; FOOD SAFETY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; MEAT; MOLECULAR WEIGHT; SMOKING PROCEDURE;

CASING TYPE; DRY FERMENTED SAUSAGES; FAT CONTENT; POLYCYCLIC AROMATIC HYDROCARBONS (PAHS); SMOKING PROCEDURES;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIETARY FATS; EUROPEAN UNION; FERMENTATION; FOOD HANDLING; MEAT PRODUCTS; POLYCYCLIC HYDROCARBONS, AROMATIC; SPECTROPHOTOMETRY, ULTRAVIOLET; SWINE;

EID: 84879308494     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2013.05.015     Document Type: Article

References (29)

1. Aurore G.S., Rodin-Bercion S., Budzinski H., Abaul J., Bourgeois P. Quantification of polycyclic aromatic hydrocarbons (PAHs) in the smoke from six woods and comparative study of their distribution. Polycycl. Aromat. Comp. 2000, 13:345-359.
2. Camargo M.C., Toledo M.C. Polycyclic aromatic hydrocarbons in brazilian fruits and vegetables. Food Control 2003, 14:49-53.
3. Chung S.Y., Yettella R.R., Kim J.S., Kwon K., Kim M.C., Min D.B. Effects of grilling and roasting on the levels of polycyclic aromatic hydrocarbons in beef and pork. Food Chem. 2011, 129:1420-1426.
4. Ciecierska M., Obiedziński M.W. Influence of smoking process on polycyclic aromatic hydrocarbons' content in meat products. Acta Sci. Poli Technol. Aliment. 2007, 6:17-28.
5. Djinovic J., Popovic A., Jira W. Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia. Meat Sci. 2008, 80:449-456.
6. Duedahl-Olesen L., White S., Binderup M.L. Polycyclic aromatic hydrocarbons (PAH) in danish smoked fish and meat products. Polycycl. Aromat. Comp. 2006, 26:163-184.
7. EC (European Commission) Commission regulation 1881/2006/EC of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Off. J. Eur. Union 2006, 364:5-24.
8. EC (European Commission) Commission regulation (EU) No 835/2011, of 19 August 2011, amending regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs. Off. J. Eur. Union 2011, 215:4-8.
9. EFSA (European Food Safety Authority) Polycyclic aromatic hydrocarbons in food - scientific opinion of the panel on contaminants in the food chain. EFSA J. 2008, 724:1-114.
10. Farhadian A., Jinap S., Hanifah H.N., Zaidul I.S. Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat. Food Chem. 2011, 124:141-146.
11. García-Falcón M.S., Simal-Gándara J. Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings. Food Addit. Contam. 2005, 22:1-8.
12. Gomes, A., Roseiro, C., Santos, C., 2009. Determination of polycyclic aromatic hydrocarbons profile in Portuguese traditional dry fermented sausage, V European Food Safety Simposium, Berlin.
13. Guillén M.D., Sopelana P., Partearroyo M.A. Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrations. J. Agric. Food Chem. 2000, 48:5083-5087.
14. Ishizaki A., Saito K., Hanioka N., Narimatsu S., Kataoka H. Determination of polycyclic aromatic hydrocarbons in food samples by automated on-line in-tube solid-phase microextraction coupled with high-performance liquid chromatography-fluorescence detection. J. Chrom. A 2010, 1217:5555-5563.
15. Linares V., Perelló G., Nadal M., Gómez-Catalán J., Llobet J.M., Domingo J.L. Environmental versus dietary exposure to POPs and metals: a probabilistic assessment of human health risks. J. Environ. Monitor. 2010, 12:681-688.
16. Maga J. Smoke in food processing 1988, CRC Press, Boca Raton, Fla.
17. Martí-Cid R., Llobet J.M., Castell V., Domingo J.L. Evolution of the dietary exposure to polycyclic aromatic hydrocarbons in Catalonia Spain. Food Chem. Toxicol. 2008, 46:3163-3171.
18. Martorell I., Perelló G., Martí-Cid R., Castell V., Llobet J.M., Domingo J.L. Polycyclic aromatic hydrocarbons (PAH) in foods and estimated PAH intake by the population of Catalonia, Spain: Temporal trend. Environ. Int. 2010, 36:424-432.
19. McGrath T.E., Chan W.G., Hajaligol M.R. Low temperature mechanism for the formation of polycyclic aromatic hydrocarbons from the pyrolysis of cellulose. J. Anal. Appl. Pyrolysis 2003, 66:51-70.
20. Plaza-Bolaños P., Frenich A.G., Vidal J.L. Polycyclic aromatic hydrocarbons in food and beverages. Analytical methods and trends. J. Chrom. A 2010, 1217:6303-6326.
21. Rey-Salgueiro L., García-Falcón M.S., Martínez-Carballo E., Simal-Gándara J. Effects of toasting procedures on the levels of polycyclic aromatic hydrocarbons in toasted bread. Food Chem. 2008, 108:607-615.
22. Roseiro L.C., Gomes A., Santos C. Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product. Food Chem. Toxicol. 2011, 49:1340-1345.
23. Santos C., Gomes A., Roseiro L.C. Polycyclic aromatic hydrocarbons incidence in Portuguese traditional smoked meat products. Food Chem. Toxicol. 2011, 49:2343-2347.
24. Šimko P. Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings. Mol. Nutr. Food Res. 2005, 49:637-647.
25. Simon R., Gómez-Ruiz J.Á., Wenzl T. Results of an European inter-laboratory comparison study on the determination of the 15+1 EU priority polycyclic aromatic hydrocarbons (PAHs) in liquid smoke condensates. Food Chem. 2010, 123:819-826.
26. Stumpe-Viksna I., Bartkevičs V., Kukare A., Morozovs A. Polycyclic aromatic hydrocarbons in meat smoked with different types of wood. Food Chem. 2008, 110:794-797.
27. Stumpe-Viksna I., Morozovs A., Bartkevičs V., Kukare A. Levels of Benzo(a)pyrene in fish, smoked according to different procedures. LLU Raksti 2008, 21:24-29.
28. Viegas O., Novo P., Pinto E., Pinho O., Ferreira I.M.P. Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods. Food Chem. Toxicol. 2012, 50:2128-2134.
29. Wenzl T., Simon R., Kleiner J., Anklam E. Analytical methods for polycyclic aromatic hydrocarbons (PAHs) in food and the environment needed for new food legislation in the European Union. TrAC - Trend. Anal. Chem. 2006, 25:716-725.