| dc.description.abstract | The concentrations of 16 polycyclic aromatic hydrocarbons (PAH) in smoked dry sausage
Hercegovaˇcka kobasica were investigated. The sausages were stuffed in two different casings (collagen
and natural) and smoked in traditional and industrial smokehouses. The highest concentration of
PAH 16 were detected in sausages in natural casings smoked in the traditional manner. The samples
smoked in the industrial chamber stuffed in collagen casing showed the lowest PAH 16 content.
The content of PAH 4 in sausage smoked in the traditional way and stuffed in natural casing
averaged 24.46 µg/kg, which is more the double of maximum prescribed concentration of 12 µg/kg.
The concentration of cancerogenic benzo[a]pyrene averaged 7.79 µg/kg in sausage stuffed in natural
casing and smoked in the traditional way, which is almost four times the legislative prescribed values
(2 µg/kg). Sausage smoked in the traditional manner and stuffed in collagen casing showed lower
values for PAH 4 (13.88 µg/kg) and benzo[a]pyrene (4.97 µg/kg), but these values were also above the
legislative prescribed values. | en_US |
