Polycyclic aromatic hydrocarbons in traditionally smoked Slavonska kobasica
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Date
2020Author
Mastanjević, Krešimir
Kartalović, Brankica
Vranešević, Jelena
Novakov, Nikolina
Habschied, Kristina
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The traditional smoking procedure, which is the use of open fire, can lead to the formation of
PAHs in sausages. The aim of this paper was to assess the types and concentrations of 16 PAHs in
30 samples of Slavonska kobasica, a traditional smoked sausage. In general, some samples
showed high values of anthracene and acenaphthylene. In one sample, acenaphthylene reached
the value of 1050 µg/kg and in another 1491 µg/kg anthracene was measured. Cancerogenic
benzo(a)pyrene content was little above the maximum limit of 5 µg/kg in four samples, but
mainly remained below the limit of quantification. PAH4 (i.c. benzo(a)anthracene, chrysene,
benzo(b)fluoranthene and benzo(a)pyrene) were above the maximum limit of 30 µg/kg in
three samples. Generally, it can be noted from the results that samples with high PAH4 and
benzo(a)pyrene concentrations also have high PAH16 concentrations.