Nauka Przyroda Technologie

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Mariusz Sławomir Kubiak
Concentration levels of contaminants from the group of polycyclic aromatic hydrocarbons (PAH) in selected meat products that are smoked traditionally
Summary.

Most of the chemical contaminants which are detected in food fall within a group of those pollutions which are difficult to avoid due to their widespread occurrence in the natural environment, their durability and the ability to cumulate in the links of the food chain, also including the trophic continuum. Polycyclic aromatic hydrocarbons constitute a widely occurring group in the environment of carcinogens, which are formed during an incomplete combustion of organic substances. They constitute contaminants in various types of foods, mainly those processed technologically, and thermally treated in particular. Smoked products constitute one of the main components of our diet, which constitutes a source of compounds from the PAH group, and thus has an impact on health safety. The smoking technology and parameters are important in relation to the concentration of polycyclic aromatic hydrocarbons in smoked food; therefore, it is important to monitor the smoking process and to develop new constructional solutions in order to limit the danger of pollution. The purpose of the present paper was to conduct investigations concerning the concentrations of 15 representative polycyclic aromatic hydrocarbons in smoked meat products divided into three assortment groups: gammons, medium minced sausages, poultry products. The highest contents of Σ 15 PAH in the group of gammons were observed for smoked rumps: 56.80 ±9.12 μg/kg, and the lowest ones were observed for Sopocka tenderloins: 36.52 ±5.42 μg/kg. In the case of dried medium minced sausages of Myśliwska type, the content of Σ 15 PAH was 77.12 ±20.87 μg/kg, and it was 45.83 ±18.63 μg/kg in Śląska type sausages. The sum of 15 PAH in poultry products was much smaller as compared to gammons or sausages, which is the result of fat concentration in the raw material.

Key words: polycyclic aromatic hydrocarbons (PAH), smoked meat products, HPLC-FLD-DAD
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom6/zeszyt2/art_18.pdf

For citation:

MLA Kubiak, Mariusz Sławomir. "Poziom koncentracji zanieczyszczeń z grupy wielopierścieniowych węglowodorów aromatycznych (WWA) w wybranych wyrobach mięsnych poddanych tradycyjnemu wędzeniu." Nauka Przyr. Technol. 6.2 (2012): #18.
APA Mariusz Sławomir Kubiak (2012). Poziom koncentracji zanieczyszczeń z grupy wielopierścieniowych węglowodorów aromatycznych (WWA) w wybranych wyrobach mięsnych poddanych tradycyjnemu wędzeniu. Nauka Przyr. Technol. 6 (2), #18
ISO 690 KUBIAK, Mariusz Sławomir. Poziom koncentracji zanieczyszczeń z grupy wielopierścieniowych węglowodorów aromatycznych (WWA) w wybranych wyrobach mięsnych poddanych tradycyjnemu wędzeniu. Nauka Przyr. Technol., 2012, 6.2: #18.
Corresponding address:
Mariusz Sławomir Kubiak
Katedra Procesów i Urządzeń Przemysłu Spożywczego
Politechnika Koszalińska
ul. Racławicka 15-17
75-620 Koszalin
Poland
e-mail: mariusz.kubiak@tu.koszalin.pl
Accepted for print: 7.11.2011