INFLUENCE OF TEMPERATURE OF WOOD PYROLYSIS ON THE CONTENT OF POLYCYCLIC AROMATIC HYDROCARBONS IN SMOKED MEATS
Journal Title: Acta Scientiarum Polonorum Zootechnica - Year 2017, Vol 16, Issue 3
Abstract
The aim of the study was to evaluate the effect of wood pyrolysis temperature on the content of polycyclic aromatic hydrocarbons in selected sausage products. The study material consisted of rural sausage smoked in traditional way in two chambers. The tested PAH content of the samples was determined by liquid chromatography (HPLC). Studies have shown that running a smoking process at an average temperature of 551.2°C resulted in a significant reduction in the concentration of polycyclic aromatic hydrocarbons compared to their content in the article smoked at an average temperature of 675.2°C. The concentration of benzo(a)pyrene in smoked sausage at lower temperatures was in accordance with the applicable standards. And the sum of the four PAHs, both at higher and lower temperatures, exceeded the current recommendations.
Authors and Affiliations
Karolina Choroszy, Krzysztof Tereszkiewicz, Łukasz Kulig
Keywords
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- EP ID EP380251
- DOI 10.21005/asp.2017.16.3.05
- Views 90
- Downloads 0
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