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Lu J, Zhang Y, Zhou H, Cai K, Xu B. A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons. Food Chem 2024; 445:138718. [PMID: 38364501 DOI: 10.1016/j.foodchem.2024.138718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 01/18/2024] [Accepted: 02/06/2024] [Indexed: 02/18/2024]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are stable carcinogens that are widely distributed in the environment and food, and humans are exposed to PAHs primarily through the respiratory tracts, dermal contact, and dietary intake. Meat products are an essential part of the human diet, and the formation of PAHs during meat processing is unavoidable. Therefore, a comprehensive understanding of PAHs in meat products can be a contribution to the minimization of human exposure dose. The aim of this review is to provide a comprehensive description of the toxicological analysis of PAHs intake and the various production pathways. The distribution of different PAHs in various meat products, including poultry and aquatic products, is analyzed. The discussion focuses on controlling PAHs through the use of endogenous marinades and antioxidants as well as reducing exogenous particulate matter-PAHs attachment. In addition, potential strategies for PAHs reduction and possible directions for future research are proposed.
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Affiliation(s)
- Jingnan Lu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Yunkai Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Kezhou Cai
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
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2
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Lu J, Kong L, Fang H, Cai K, Zhou H, Xu B. Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7539-7549. [PMID: 37411004 DOI: 10.1002/jsfa.12833] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 07/03/2023] [Accepted: 07/07/2023] [Indexed: 07/08/2023]
Abstract
BACKGROUND Ultraviolet (UV) irradiation has been widely employed to disinfect food, however, the efficacy of UV irradiation in degrading polycyclic aromatic hydrocarbons (PAHs) in smoked sausages has not been explored. In this article, the UV degradation ability of PAHs in smoked sausages was investigated with different UV irradiation conditions, including different irradiation powers, durations and wavelengths. The effects of UV radiation on the quality of sausages were also evaluated, and potential degradation mechanisms were elucidated. RESULTS The results showed that the irradiation duration was the primary determinant of PAHs degradation, achieving 84.4% and 84.2% degradation rates at 16 W and 32 W power for 30 min, respectively. Among the three UV wavelengths assessed, 254 nm demonstrated a significantly higher degradation rate for benzo[a]pyrene (BaP), PAH4 and PAHs compared to 365 nm and 310 nm. To further explore the degradation mechanism, UV irradiation was combined with water, 0.1 mol/L hydrogen peroxide (H2 O2 ) and 0.1 mol/L ascorbic acid (vitamin C) coatings. The 0.1 mol/L H2 O2 coating exhibited the most pronounced degradation effect, suggesting that the highly reactive oxygen hydroxyl radicals (·OH) generated by UV irradiation played a critical role in initiating redox reactions. CONCLUSION This systematic investigation paves the way for developing novel strategies to eliminate PAHs or other organic contaminants from smoked sausages. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jingnan Lu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Ling Kong
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Hongmei Fang
- Institute of Yeji Mutton Industry Development and Research, Hefei University of Technology, Hefei, China
| | - Kezhou Cai
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
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Ciecierska M, Dasiewicz K, Wołosiak R. Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material. Foods 2023; 12:4120. [PMID: 38002178 PMCID: PMC10670568 DOI: 10.3390/foods12224120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
To ensure food safety and protect human health, the levels of polycyclic aromatic hydrocarbon (PAH) contamination in model smoked-pork meat products were examined to select which type of casing and variant of raw material contributes to minimizing the content of PAHs in the final products. The sausages were smoked in a steam smoke chamber with an external smoke generator. The determination of PAHs was performed using the QuEChERS-HPLC-FLD/DAD method. The analyzed products met the requirements of Commission Regulation (EU) No. 835/2011 on the maximum permissible levels of PAHs. Statistically higher sums of 19 PAHs, including 15 heavy and 4 marker PAHs, were stated in smoked sausages in natural and cellulose casings. Synthetic casings like collagen and polyamide exhibited better barriers against PAH contamination than cellulose and natural casings. For each type of casing, significantly higher concentrations of PAHs were found in the external parts of the products. An increase in the fat content of the raw material increased the levels of PAH contamination in the products, regardless of the casing. Therefore, in industrial practice, the selection of an appropriate type of casing and raw material with the lowest possible fat content can be an effective method for reducing PAH levels in the interior of smoked meat products.
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Affiliation(s)
- Marta Ciecierska
- Department of Food Technology and Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland; (K.D.); (R.W.)
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Škaljac S, Jokanović M, Tomović V, Kartalović B, Ikonić P, Ćućević N, Vranešević J, Ivić M, Šojić B, Peulić T. Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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5
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Farhadi S, dakheli MJ. Adsorption of polycyclic aromatic hydrocarbons (PAHs) by nano-material-reinforced fibrous casings in smoked sausages. Polym Bull (Berl) 2023. [DOI: 10.1007/s00289-023-04679-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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6
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Piochi M, Cabrino G, Torri L. Effects of different woods in barbecuing: Consumers' sensory perception and liking of grilled chicken meat. Food Res Int 2023; 163:112295. [PMID: 36596200 DOI: 10.1016/j.foodres.2022.112295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 11/15/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
The sensory effects of grilling wood on consumers' response are poorly understood, despite their potentiality in diversifying dishes. This study investigated both the effects of six materials (beech tree wood, Turkey oak wood, Sangiovese grapevine wood, olive wood, strawberry tree wood, charcoal briquettes) used to grill chicken breast meat on liking and sensory perception and consumers' interest in using wood for grilling. A consumer test was conducted (n = 99 subjects, 45% males, aged from 18 to 65 years), applying a Rate-All-That-Apply test, a liking test, and a questionnaire exploring the interest, the perceived value and the sustainability of wood as part of the food processing. The type of wood clearly affected the consumers' sensory perception and acceptability of meat. Strawberry tree wood was the most connoted and divisive sample. Turkey oak, olive tree and Sangiovese grapevine woods were associated to milder sensory profile. Two clusters were found (respectively with 54% participants in Cl1 and 46% in Cl2), with opposite preferences: while Cl2 preferred meat grilled with the most connotating wood (Strawberry tree wood) characterized by bitterness while Cl1 on the opposite preferred meat grilled with the milder woods. Consumers showed a high interest for grilling material, wood origin and wood botanical species, independently from the cluster. Strawberry tree wood was the material that most strongly connotated grilled meat and thus the most divisive one in terms of liking. Different varieties of wood and certified sustainable wood can valorize the grilling process in food services.
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Affiliation(s)
- Maria Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Bra, Cuneo, Italy.
| | - Giorgia Cabrino
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Bra, Cuneo, Italy.
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Bra, Cuneo, Italy.
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7
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Otoo EA, Ocloo FC, Appiah V, Nuviadenu C, Asamoah A. Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2131912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Evelyn A. Otoo
- Department of Nuclear Agriculture and Radiation Processing, School of Nuclear and Allied Sciences. University of Ghana, Accra, Ghana
| | - Fidelis C.K. Ocloo
- Department of Nuclear Agriculture and Radiation Processing, School of Nuclear and Allied Sciences. University of Ghana, Accra, Ghana
- Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute. Ghana Atomic Energy Commission, Accra, Ghana
| | - Victoria Appiah
- Department of Nuclear Agriculture and Radiation Processing, School of Nuclear and Allied Sciences. University of Ghana, Accra, Ghana
| | - Christian Nuviadenu
- Accelerator Research Centre, National Nuclear Research Institute, Ghana Atomic Energy Commission, Accra, Ghana
| | - Anita Asamoah
- Nuclear Chemistry and Environmental Research Centre, Ghana Atomic Energy Commission, Accra, Ghana
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de Souza MLR, Fernandes VRM, Gasparino E, Coutinho ME, Vianna VO, Matiucci MA, Coradini MF, Oliveira GG, Goes MD, Dos Reis Goes ES, Parisi G, Feihrmann AC. Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6423-6431. [PMID: 35562846 DOI: 10.1002/jsfa.12009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 05/04/2022] [Accepted: 05/13/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The present study aimed to evaluate the effects of hot smoking and liquid smoke on process yield, physicochemical properties, microbiological parameters, fatty acid profile, benzo(a)pyrene levels, and sensory profile of Pantanal yacare tail fillets. The fillets were subjected to two types of smoking processes: hot smoking and liquid smoke flavoring. RESULTS The process yield of liquid-smoked fillets was higher (69.8%) compared to hot-smoked fillets (58.0%). All fillets were with good microbiological quality and low benzo(a)pyrene levels and were well accepted by consumers. The hot-smoked fillets and the liquid-smoked fillets presented 456.2 and 589.7 g kg-1 moisture, 262.3 and 263.7 g kg-1 crude protein, 218 and 85 g kg-1 total lipids, and 26.0 and 20.9 g kg-1 ash, respectively. The major fatty acids identified in the smoked tail fillets were palmitic, stearic, oleic, and linoleic acids. CONCLUSION The liquid-smoked fillets had lower lipid content, and higher process yield because of lower losses; thus, they proved to be more advantageous and practical to obtain than the hot-smoked fillets. © 2022 Society of Chemical Industry.
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Affiliation(s)
| | | | - Eliane Gasparino
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Zootecnia, Maringá, Brazil
| | - Marcos Eduardo Coutinho
- Instituto Brasileiro de Meio Ambiente e dos Recursos Naturais Renováveis, Centro de Conservação e Manejo de Répteis e Anfíbios, Lagoa Santa, Brazil
| | | | - Marcos Antônio Matiucci
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Ciência de Alimentos, Maringá, Brazil
| | - Melina Franco Coradini
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Zootecnia, Maringá, Brazil
| | | | - Marcio Douglas Goes
- Universidade Estadual do Oeste do Paraná, Programa de Pós-Graduação em Zootecnia, Marechal Candido Rondon, Brazil
| | | | - Giuliana Parisi
- Department of Agriculture, Food, Environment and Forestry, Università degli Studi di Firenze, Florence, Italy
| | - Andresa Carla Feihrmann
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Ciência de Alimentos, Maringá, Brazil
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9
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Zhu Z, Xu Y, Huang T, Yu Y, Bassey AP, Huang M. The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109194] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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The Content of Polycyclic Aromatic Hydrocarbons in Slavonska slanina—Traditionally Smoked and Dry-Cured Bacon. Processes (Basel) 2022. [DOI: 10.3390/pr10020268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The goal of this study was to determine the concentrations of 16 PAHs (PAH16) naphthalene—Nap, acenaphthylene—Anl, acenaphthene—Ane, fluorene—Flu, phenanthrene—Phen, anthracene—Ant, fluoranthene—Flt, pyrene—Pyr, benz[a]anthracene—BaA, chrysene—Chry, benzo[b]fluoranthene—BbF, benzo[k]fluoranthene—BkF, benzo[a]pyrene—BaP, indeno[1,2,3-cd]pyrene—InP, dibenz[a,h]anthracene—DahA and benzo[g,h,i]perylene—BghiP) in Slavonska slanina traditionally smoked bacon over open fire and industrially smoked on a smoke generator with a heated plate. In the samples of Slavoska slanina smoked in a traditional manner, the presence of 11 out of 16 analyzed PAHs was determined (Nap, Anl, Ane, Fln, Ant, Phen, Flt, BaA, Pyr, BbF, BkF). In the samples smoked in industrial conditions, only 2 out of 16 (Nap, Anl) were quantified. In the samples smoked with open fire (the traditional method), PAH4 (BaA, BaP BbF, Chry) concentations were as follows: 14.84 μg kg−1 in the middle, 10.60 μg kg−1 on the surface and 17.37 μg kg−1 in the skin, while the PAH4 content in the samples smoked in industrial conditions were below the level of quantification (<LOQ). The content of carcinogenic BaP was below the limit of quantification in all investigated samples. These findings support the fact that traditional smoking may result in a product safe for consumption, as far as the prescribed legislative recommendations are concerned, but constant monitoring is still needed.
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11
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Wang Z, Ng K, Warner RD, Stockmann R, Fang Z. Reduction strategies for polycyclic aromatic hydrocarbons in processed foods. Compr Rev Food Sci Food Saf 2022; 21:1598-1626. [DOI: 10.1111/1541-4337.12905] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 12/02/2021] [Accepted: 12/13/2021] [Indexed: 12/25/2022]
Affiliation(s)
- Zun Wang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
| | | | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
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12
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ALSADAT MIRBOD M, HADIDI M, HUSEYN E, MOUSAVI KHANEGHAH A. Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.60921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Elcin HUSEYN
- Azerbaijan State Oil and Industry University, Azerbaijan
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13
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The influence of meteorological conditions during traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2021. [DOI: 10.2478/aucft-2021-0022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The aim of the study was to examine the influence of meteorological conditions observed during the process of traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham. The material of the study comprised traditional Polish pork ham, one of the most frequently purchased and consumed meat products in Poland. The analysed ham was smoked with the traditional method using beech chips and pieces. Smoking time was four hours. During laboratory research the basic chemical composition of the product was examined. Using the HPLC method, the level of 15 selected Polycyclic Aromatic Hydrocarbons (PAHs). The obtained results show that the level of selected polycyclic aromatic hydrocarbons in the examined material depended on atmospheric pressure and relative air humidity. Atmospheric pressure significantly influenced the content of benzo(b)fluoranthene, benzo(a)anthracene and indeno(c,d)pyrene. Relative humidity impacted the absorption level of 5-methylchrysene, benzo(a)pyrene, benzo(b)fluoranthene, benzo(g,h,i)perylene, benzo(j)fluoranthene and indeno(c,d)pyrene. An influence of air temperature during the smoking process on PAHs content in the product was not observed. The results indicate that traditional smoking should be conducted under conditions of high relative humidity – ideally above 75%, and high atmospheric pressure – above 1000 hPa.
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14
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Xu QD, Zhou ZQ, Jing Z, He Q, Sun Q, Zeng WC. Pine needle extract from Cedrus deodara: Potential applications on hazardous chemicals and quality of smoked bacon and its mechanism. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108368] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Chen L, Liu R, Wu M, Yu H, Ge Q, Zhang W. Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin. Foods 2021; 10:2830. [PMID: 34829110 PMCID: PMC8621749 DOI: 10.3390/foods10112830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/08/2021] [Accepted: 11/13/2021] [Indexed: 11/29/2022] Open
Abstract
The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than those of industrial Larou, which was opposite to the TBARS level. The contents of residual nitrite and PAH4 in two artisanal Larou were significantly higher than those of the other groups (p < 0.05). The highest NA content (10.78 μg/kg) was found in family-made Larou. A correlation analysis indicated that the relationships between residual nitrite contents and total PAH8 contents (τ = 0.692, p < 0.01) and total NAs contents (τ = 0.805, p < 0.01) were characterized with a positive correlation. A principal component analysis indicated that the Larou from the industrial sources had similar safety attributes, and was more stable than the Larou processed in an artisanal manner. Our data suggest that Larou produced in industrial conditions is suitable for consumption.
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Affiliation(s)
- Lei Chen
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China; (L.C.); (R.L.); (M.W.); (H.Y.)
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China; (L.C.); (R.L.); (M.W.); (H.Y.)
| | - Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China; (L.C.); (R.L.); (M.W.); (H.Y.)
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China; (L.C.); (R.L.); (M.W.); (H.Y.)
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China; (L.C.); (R.L.); (M.W.); (H.Y.)
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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16
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Halagarda M, Wójciak KM. Health and safety aspects of traditional European meat products. A review. Meat Sci 2021; 184:108623. [PMID: 34753110 DOI: 10.1016/j.meatsci.2021.108623] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 07/01/2021] [Accepted: 07/04/2021] [Indexed: 11/18/2022]
Abstract
Meat products constitute one of the most important groups of traditional foods. Thanks to the unique and favorable organoleptic characteristics, and high quality, they are willingly chosen by consumers. Lately, there has been a growing concern over the health aspects of these products. Therefore, the aim of this study was to analyze the nutritional value and factors affecting quality and health safety of traditional meat products on the basis of available literature. The study findings have revealed various issues with uniformity of traditional meat products. Products of the same name may differ substantially considering nutritional value. Reports also indicate that there are some discrepancies which can be attributed to product character (traditional/conventional). They mainly concern the content of moisture, protein, salt, fat, and fatty acid profile. Research suggests that traditional meat products may also be associated with some health safety issues, such as the presence of pathogens, polycyclic aromatic hydrocarbons, nitrate and nitrite residues, N-nitrosamines, biogenic amines and heavy metals.
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Affiliation(s)
- Michał Halagarda
- Department of Food Product Quality, Cracow University of Economics, 30-033 Kraków, Sienkiewicza 5, Poland.
| | - Karolina M Wójciak
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Skromna 8 Street, Poland.
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17
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Zhang L, Chen Q, Liu Q, Xia X, Wang Y, Kong B. Effect of different types of smoking materials on the flavor, heterocyclic aromatic amines, and sensory property of smoked chicken drumsticks. Food Chem 2021; 367:130680. [PMID: 34348198 DOI: 10.1016/j.foodchem.2021.130680] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 06/25/2021] [Accepted: 07/20/2021] [Indexed: 12/19/2022]
Abstract
This study investigated the effect of different types of smoking materials on the flavor, heterocyclic aromatic amine (HAA) content, and sensory attributes of smoked chicken drumsticks. All smoked samples showed lower pH and L*-value and higher a*-value and b*-value than the control sample (P < 0.05), but no significant differences in water content and water activity (P > 0.05). The samples smoked with sucrose combined with pear-tree woodchips (SP) or green tea leaves (ST) had higher overall acceptability than other samples (P < 0.05). Smoking increased the total HAA content, and the ST sample exhibited the highest total HAA content (P < 0.05). A total of 54 volatile compounds was identified. Overall, SP and ST are suitable for smoked chicken considering the sensory properties, while S and SA are proper for smoked chicken considering the minimization of HAAs, which may provide a theory basis for the production of smoked chicken.
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Affiliation(s)
- Lang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yan Wang
- Shimadzu Co. Ltd., Shenyang 110016, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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18
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Comparative study on the formation of heterocyclic aromatic amines in different sugar smoking time. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107905] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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19
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Zhang Y, Chen X, Zhang Y. Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to
in vivo
metabolic transformation. Compr Rev Food Sci Food Saf 2021; 20:1422-1456. [DOI: 10.1111/1541-4337.12705] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 12/11/2020] [Accepted: 01/01/2021] [Indexed: 01/09/2023]
Affiliation(s)
- Yiju Zhang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Xiaoqian Chen
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Yu Zhang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
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Abd-El-Aziz NA. Preservation of Shellfish Undulate Venus (<i>Paphia undulate</i>) by Canning with Different Treatments. FOOD AND NUTRITION SCIENCES 2021; 12:859-873. [DOI: 10.4236/fns.2021.129064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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Škaljac S, Jokanović M, Tomović V, Šojić B, Ikonić P, Peulić T, Ivić M, Vranešević J, Kartalović B. Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1853183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Snežana Škaljac
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Marija Jokanović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Vladimir Tomović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Branislav Šojić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Predrag Ikonić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Tatjana Peulić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Maja Ivić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Jelena Vranešević
- Scientific Veterinary Institute "Novi Sad", Rumenački put 20, Novi Sad, Serbia
| | - Brankica Kartalović
- Scientific Veterinary Institute "Novi Sad", Rumenački put 20, Novi Sad, Serbia
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The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages. Molecules 2020; 25:molecules25235515. [PMID: 33255586 PMCID: PMC7728091 DOI: 10.3390/molecules25235515] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 11/22/2020] [Accepted: 11/23/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) in the sausage technological process carried out in a traditional smoking chamber with an indirect furnace. The research material consisted of medium-ground sausages: Country, Home and Bieszczady sausages. The research showed that, as the temperature in the smoking chamber and the smoking time changed, the following texture parameters decreased: cycle hardness 1 and 2, springiness, gumminess and chewiness. In addition, there were shown statistically significant differences (p < 0.05) in the chemical composition of Country sausage between the applied smoking variants. It was also found that the temperature of the furnace, upper and lower smoking chamber and the length of smoking time did not have a statistically significant influence on the share of red (a*) and yellow (b*) in the analysed sausages.
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Heterocyclic aromatic amine level and quality characteristics of selected Harbin red sausages in the northern Chinese market. Meat Sci 2020; 172:108360. [PMID: 33160211 DOI: 10.1016/j.meatsci.2020.108360] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 10/17/2020] [Accepted: 10/20/2020] [Indexed: 11/23/2022]
Abstract
The heterocyclic aromatic amine (HAA) level and quality characteristics of selected Harbin red sausages in the northern Chinese market and the possible differences between traditional sausages and conventional sausages were evaluated in this study. Four varieties of traditional sausages and four varieties of conventional sausages were selected. Compared to conventional sausages, traditional sausages had lower moisture content and higher hardness (P < 0.05). Twelve HAAs were evaluated and eight HAAs were detected. The total HAA content was as high as 360.73 ng/g. In particular, the contents of Norharman and Harman were much higher than those of the other HAAs (P < 0.05). Additionally, the HAA contents were higher in the traditional sausages than those in the conventional sausages (P < 0.05). Principal component analysis showed that traditional and conventional sausages had a good separation based on the quality characteristics and total HAA level. The results of this study will provide useful information on the industrial production of smoked meat products.
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Characterization of selected Harbin red sausages on the basis of their flavour profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue. Meat Sci 2020; 172:108345. [PMID: 33120175 DOI: 10.1016/j.meatsci.2020.108345] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 10/10/2020] [Accepted: 10/12/2020] [Indexed: 12/20/2022]
Abstract
In this study, volatile profiles and taste properties of Harbin red sausages prepared with traditional and conventional processing methods were evaluated using solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS) coupled with electronic nose (E-nose) and electronic tongue (E-tongue). Four varieties of traditional sausages and four varieties of conventional sausages were selected. A total of 131 volatiles were identified, of which 50 were found in all sausages, and of which 77 were significantly different between traditional sausages and conventional sausages. The total contents of aldehydes (211.32 μg/kg), ketones (404.28 μg/kg), phenols (1795.40 μg/kg) and furans (928.73 μg/kg) in the traditional sausages were significantly higher than those in the conventional sausages (P < 0.05). The results of GC/MS coupled with E-nose based on principal component analysis could discriminate the sausages well, but the E-tongue could not clearly distinguish them. The results of partial least square regression (P < 0.05, Q2 = 0.659) indicated that there was a high correlation between the E-nose sensors and volatiles of Harbin red sausages.
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25
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Influence of Different Smoking Procedures on Polycyclic Aromatic Hydrocarbons Formation in Traditional Dry Sausage Hercegovačka kobasica. Processes (Basel) 2020. [DOI: 10.3390/pr8080918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The concentrations of 16 polycyclic aromatic hydrocarbons (PAH) in smoked dry sausage Hercegovačka 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.
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Oshiro S, Ramalho M, Durães PC, Andrade R, Silva K, Silvério F, Pinho G. p-Cresol in cheese: Is it a flavouring compound or chemical contaminant? Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1510-1519. [PMID: 32679005 DOI: 10.1080/19440049.2020.1778190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
p-Cresol has been identified as a flavouring compound in cheeses; however, scientific studies have already identified p-cresol as a potential chemical contaminant in environmental matrices. Thus, the objective of this study was to evaluate four traditional methods for extracting p-cresol from cheese samples in order to validate the best method, and finally to apply it to five cheese samples with different origins, processing and ripeness times. The analyses were performed by gas chromatography-mass spectrometry after derivatisation of p-cresol with anhydride acetic and pyridine. Better results were achieved by the QuEChERS method, which showed recovery higher than 80%, relative standard deviation lower than 16%, limit of quantification of 5 μg kg-1 and linearity between 5 and 400 μg kg-1 with R2 0.99. p-Cresol was quantified in almost all of the samples analysed at different concentration levels, which were in an increasing order at μg kg-1: Cheddar (< LOQ), Parmesan (8 ± 0.7), Gorgonzola (103 ± 14), smoked Provolone (365 ± 28) and barbecue cheese (1001 ± 187). Although no maximum residue limit has been established for p-cresol in food, the results suggest that cheeses exposed to charcoal combustion notably increase the p-cresol levels and may represent a hazard to human health, especially in risk groups such as patients with chronic kidney disease who have serious problems with p-cresol.
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Affiliation(s)
- Susane Oshiro
- Institute of Agricultural Sciences, Universidade Federal De Minas Gerais , Montes Claros, Minas Gerais, Brazil
| | - Marta Ramalho
- Institute of Agricultural Sciences, Universidade Federal De Minas Gerais , Montes Claros, Minas Gerais, Brazil
| | - Paloma Cristina Durães
- Institute of Agricultural Sciences, Universidade Federal De Minas Gerais , Montes Claros, Minas Gerais, Brazil
| | - Raissa Andrade
- Institute of Agricultural Sciences, Universidade Federal De Minas Gerais , Montes Claros, Minas Gerais, Brazil
| | - Karolina Silva
- Institute of Agricultural Sciences, Universidade Federal De Minas Gerais , Montes Claros, Minas Gerais, Brazil
| | - Flaviano Silvério
- Institute of Agricultural Sciences, Universidade Federal De Minas Gerais , Montes Claros, Minas Gerais, Brazil
| | - Gevany Pinho
- Institute of Agricultural Sciences, Universidade Federal De Minas Gerais , Montes Claros, Minas Gerais, Brazil
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Kafouris D, Koukkidou A, Christou E, Hadjigeorgiou M, Yiannopoulos S. Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus. Meat Sci 2020; 164:108088. [DOI: 10.1016/j.meatsci.2020.108088] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 01/10/2020] [Accepted: 02/11/2020] [Indexed: 12/22/2022]
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Jinadasa BKKK, Monteau F, Fowler SW. Review of polycyclic aromatic hydrocarbons (PAHs) in fish and fisheries products; a Sri Lankan perspective. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:20663-20674. [PMID: 32266622 DOI: 10.1007/s11356-020-08305-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2019] [Accepted: 03/02/2020] [Indexed: 06/11/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are emerging as important contaminants in smoked and smoke-dried fish and fish products. The smoking techniques and different parameters contribute to the PAH load in smoked fish. This review paper provides insight into the PAHs and their sources and pathways to fish, effects on human health, smoking parameters and PAHs, regulations, available information, gaps in present knowledge, and future prospects in smoked fish from Sri Lanka. Based on the very few available research reports on PAH levels in smoked fish from Sri Lanka, it is concluded that the smoked fish are not safe for human consumption according to the regulation limits published by the European Union (EU). It is therefore important to implement proper guidelines and produce a safe product to ensure that hazards are managed as appropriate Hazard Analysis and Critical Control Points (HACCP). Graphical abstract.
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Affiliation(s)
- Bedigama Kankanamge Kolita Kamal Jinadasa
- Analytical Chemistry Laboratory (ACL), National Aquatic Resources Research & Development Agency (NARA), 15, Colombo, Sri Lanka.
- , 52 Rue Pierre Semard, Le Blanc-Mesnil, France.
| | - Fabrice Monteau
- Laboratoire d'Etude des Residue et Contaminants dans les Aliments, Laboratoire d'Étude des Résidus et Contaminants dans les Aliments (LABERCA), Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering (ONIRIS), Atlanpole-La Chantrerie, BP 50707, F-44307, Nantes, France
| | - Scott W Fowler
- School of Marine and Atmospheric Sciences, Stony Brook University, Stony Brook, New York, 11794-5000, USA
- Institute Bobby, 8 Allée des Orangers, 06320, Cap d'Ail, France
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Schwert R, Verlindo R, Soares JM, Silva PF, Cansian RL, Steffens C, Treichel H, Valduga E. Effect of Liquid Smoke Extract on the Oxidative Stability, Benzopyrene and Sensory Quality of Calabrese Sausage. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666190126120749] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Liquid smokes treatment eliminated most problems associated to the traditional
method, besides providing uniformity of flavour and colour in meat products.
Objective:
This work evaluate the effects of liquid smoke treatment in the oxidative stability and content
benzo(a)pyrenes, compared to the traditional smoking treatment in Sausage type Calabrese.
Methods:
Samples treated with liquid smoke were evaluated every 7 days, during 28 days of storage
at 20°C.
Results:
High lipid oxidation was observed in runs increased by liquid smoke dilution (1:3) at 28
days of storage. The product was characterized as moderately rancid, with malonaldehyde values of
0.44 mgMA.kg-1. Concentrations of benzo(a)pyrenes in sausages with liquid and traditional smoke
treatment were less than 0.12 and 0.19 μg.kg-1, respectively.
Conclusion:
In this way, the use of liquid and traditional smoke with temperature control ~300°C for
a smoke generation are promising and safe approaches for obtaining low levels of benzo(a)pyrenes,
lipids and protein oxidation in Sausage type Calabrese.
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Affiliation(s)
- Rodrigo Schwert
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim-RS 99700000, Brazil
| | - Roberto Verlindo
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim-RS 99700000, Brazil
| | - Juliana M. Soares
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim-RS 99700000, Brazil
| | - Patricia F. Silva
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim-RS 99700000, Brazil
| | - Rogerio L. Cansian
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim-RS 99700000, Brazil
| | - Clarice Steffens
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim-RS 99700000, Brazil
| | - Helen Treichel
- Federal University of Fronteira Sul-Erechim, Erechim-RS 99700000, Brazil
| | - Eunice Valduga
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim-RS 99700000, Brazil
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Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review. Food Chem Toxicol 2020; 141:111372. [PMID: 32334111 DOI: 10.1016/j.fct.2020.111372] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 04/13/2020] [Accepted: 04/16/2020] [Indexed: 12/23/2022]
Abstract
This paper presents methods of reduction of polycyclic aromatic hydrocarbons (PAHs) in grilled or smoked meat and fishery products. Using keywords such as "smoking", "grilling", "processing", "roasting", "barbecue", "curing", "reduction", "decrease", "polycyclic aromatic hydrocarbon", "benzo(a)pyrene", "removal", 1191 references were collected from databases. After sorting, only 37 appeared to be relevant to the topic of the review. These 37 papers were coded with one or two keywords representing methods of PAHs reduction using R-based Qualitative Data Analysis library. The results showed that PAHs reduction strategies can be applied either before (or during) grilling or smoking (barrier methods) or after grilling or smoking (removal methods). Before grilling or smoking, use of marinade, preheating of products, appropriate fuel (poor in lignin), filter, collection system of juice and fat (to avoid them dripping into embers) are the main strategies which can be applied. After grilling or smoking, the methods consist of washing the surface of smoked or grilled products with hot water (60 °C) or storing smoked products packed into low density or high density polyethylene. A flowchart regrouping methods which can be used individually or in combination for PAHs reduction in smoked meat and fishery products is suggested.
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Tarawneh IN, Najjar AA, Bani Issa RS, Salameh FF, Abu Shmeis RM. Determination of Polycyclic Aromatic Hydrocarbons and α,β-Unsaturated Aldehydes in Frying Oils in Jordan. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1753219] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | - Ahmad A. Najjar
- Department of Pharmaceutical Sciences, Philadelphia University, Jerash, Jordan
| | | | - Fayda F. Salameh
- Department of Chemistry, Al-Balqa Applied University, Al-Salt, Jordan
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Kartalović B, Mastanjević K, Novakov N, Vranešević J, Ljubojević Pelić D, Puljić L, Habschied K. Organochlorine Pesticides and PCBs in Traditionally and Industrially Smoked Pork Meat Products from Bosnia and Herzegovina. Foods 2020; 9:E97. [PMID: 31963424 PMCID: PMC7022388 DOI: 10.3390/foods9010097] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 01/13/2020] [Accepted: 01/15/2020] [Indexed: 12/27/2022] Open
Abstract
The aim of this study was to determine the concentration of 19 organochlorine pesticides (OCPs): (hexachlorocyclohexane (α-HCH, β-HCH, δ-HCH), lindane, aldrin, heptachlor, heptachlor epoxide, trans-chlordane, cis-chlordane, endosulfane I, endosulfane II, endosulfane sulfate, dichlorodiphenyltrichloroethane (DDT), dichlorodiphenyldichloroethylene (DDE), dieldrin, endrin, dichlorodiphenyldichloroethane (DDD), methoxychlor and endrin ketone and 6 polychlorinated biphenyls (PCBs) (PCB 28, PCB 52, PCB 101, PCB 153, PCB 138 and PCB 180). The samples were taken from pancetta, dry pork neck (budiola), pork tenderloin and sausages produced in Rakitno (Bosnia and Herzegovina), smoked in both a traditional smokehouse and in an industrial chamber. Instrumental analysis was performed using gas chromatography-mass spectrometry (GC-MS). The reliability of the results, i.e., quality control is ensured by standard laboratory practice, which involves participation in proficiency test, the use of blank samples, reference materials and implementation of recommendations given by the relevant international organizations. The concentrations of α-HCH, lindane, PCB 28, PCB 52 and PCB 153 were detected and quantified. The concentrations of OCPs and PCBs did not significantly vary depending on product type and the conditions of production. All the examined samples were for human consumption.
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Affiliation(s)
- Brankica Kartalović
- Scientific Veterinary Institute Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia; (B.K.); (J.V.); (D.L.P.)
| | - Krešimir Mastanjević
- Faculty of Food technology, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia;
| | - Nikolina Novakov
- Faculty of Agriculture Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia;
| | - Jelena Vranešević
- Scientific Veterinary Institute Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia; (B.K.); (J.V.); (D.L.P.)
| | - Dragana Ljubojević Pelić
- Scientific Veterinary Institute Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia; (B.K.); (J.V.); (D.L.P.)
| | - Leona Puljić
- The Faculty of Agriculture and Food Technology (APTF) of the University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina;
| | - Kristina Habschied
- Faculty of Food technology, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia;
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Mastanjević KM, Kartalović BD, Vranešević JM, Novakov NJ, Habschied KJ. Polycyclic aromatic hydrocarbons in traditionally smoked Slavonska kobasica. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2020; 13:82-87. [PMID: 31937193 DOI: 10.1080/19393210.2020.1712481] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
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.
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Affiliation(s)
- Krešimir M Mastanjević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek , Osijek, Croata
| | - Brankica D Kartalović
- Department for Food and Feed Quality, Bureau for Food Safety and Drug Analysis, Research Veterinary Institute Novi Sad , Novi Sad, Serbia
| | - Jelena M Vranešević
- Department for Food and Feed Quality, Bureau for Food Safety and Drug Analysis, Research Veterinary Institute Novi Sad , Novi Sad, Serbia
| | - Nikolina J Novakov
- Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad , Novi Sad, Serbia
| | - Kristina J Habschied
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek , Osijek, Croata
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Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app10010092] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Slavonska šunka is a traditional dry-cured smoked ham. Smoking with open fire commonly results in the accumulation of polycyclic aromatic hydrocarbons (PAH) molecules in tissues. The objective of this research was to assess the types and concentrations of 16 PAHs in 30 samples of traditional dry-cured smoked ham Slavonska šunka. In general, all samples had high values of anthracene while higher levels of acenaphthylene were present in some samples. In sample SS1, the maximal value for anthracene reached 228.03 µg/kg, while sample SS28 had the lowest value of this PAH—33.38 µg/kg. SS1 had increased values for several other PAHs: benzo[a]anthracene (54.03 µg/kg), acenaphtene (19.90 µg/kg) and phenanthrene (27.11 µg/kg). Cancerogenic benzo[a]pyrene content was below the limit of quantification for all samples. PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) concentrations were above legislative recommendation (>30 µg/kg) in seven samples. All the samples of Slavonska šunka had significant PAH16 concentrations, with the lowest value of 61.30 µg/kg (SS28) and the highest 462.83 µg/kg (SS1). The highest concentrations of PAHs were determined in the Vukovar–Srijem county samples. Another conclusion from this research is that samples smoked with elm tree showed high PAH concentrations in comparison to the ones smoked with beech and hornbeam.
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The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat "Hercegovačka Pečenica". Foods 2019; 8:foods8120690. [PMID: 31861168 PMCID: PMC6963550 DOI: 10.3390/foods8120690] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 12/04/2019] [Accepted: 12/11/2019] [Indexed: 11/17/2022] Open
Abstract
During smoking, meat products may get contaminated by polycyclic aromatic hydrocarbons (PAH), especially the ones that are smoked in traditional (uncontrolled) conditions. This study aims to evaluate the difference in PAH content in samples of traditional dry cured pork meat products, "Hercegovačka pečenica", produced in (1) a traditional smokehouse and (2) in industrial chambers. The study revealed that the content of the four priority PAHs (PAH4) in samples produced in a traditional smoking manner highly exceeded (up to 10 times) the maximal limits set for PAHs (12 µg/kg). PAH4 in all samples subjected to industrial smoking procedures was below the limit of quantification. All samples had below-the-limit-of-quantification values for Benzo[a]pyrene. The surface layer of the samples produced in traditional conditions had the highest total content of PAH16. The inner parts of all samples, whether traditional or industrial, had significantly lower PAH16 concentration than the surface layer.
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37
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Polycyclic aromatic hydrocarbons in the traditional smoked sausage Slavonska kobasica. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103282] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Bogdanović T, Pleadin J, Petričević S, Listeš E, Sokolić D, Marković K, Ozogul F, Šimat V. The occurrence of polycyclic aromatic hydrocarbons in fish and meat products of Croatia and dietary exposure. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2018.09.017] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Production of Traditional Meat Products in Small and Micro Establishments in Serbia: Current Status and Future Perspectives. ACTA VET-BEOGRAD 2018. [DOI: 10.2478/acve-2018-0031] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The production of traditional meat products has a considerable potential in the Republic of Serbia, particularly in small and micro (household) establishments. Among a large number of traditional meat products, dry fermented sausages and dried meat products are the most important and commonly appreciated by consumers. There is, however, a need for a better standardization of the production in this meat sector, and also implementation of necessary food hygiene rules and HACCP principles according to hygiene regulations. There are provisions in the Food Safety Law, stating the principles of flexibility, which would allow for traditional meat producers and their associations to apply for derogations in food hygiene regulations. This would enable traditional small and micro food business operators to better use their resources, relax administrative burden and use traditional production methods in the most appropriate manner, always respecting hygiene and safety principals. This review paper analyses the current status of traditional meat production in small and micro establishments in Serbia, emphasizing a need for further improvements in food safety management and standardization.
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Babić JM, Kartalović BD, Škaljac S, Vidaković S, Ljubojević D, Petrović JM, Ćirković MA, Teodorović V. Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2018; 11:208-213. [PMID: 29886818 DOI: 10.1080/19393210.2018.1484821] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Common carp meat was smoked in traditional conditions without filter and with zeolite, granular activated carbon, and gravel filters. The aim of this study was to determine the influence of using different filters in traditional smoking conditions on 16 polycyclic aromatic hydrocarbons from the Environmental Protection Agency list (16 US-EPA PAHs). Determination and quantification of PAHs were performed by gas chromatography-mass spectrometry (GC-MS). According to the obtained results, all examined samples of common carp meat smoked in traditional conditions were safe for consumers regarding to the European Commission Regulation on PAH content. After statistical analysis, the zeolite filter appeared to be the best one based on food safety of traditional production of smoked common carp meat. Application of any of these filters to produce smoked common carp meat in traditional conditions resulted in a safer product, as lower levels of PAHs were obtained.
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Affiliation(s)
- Jelena M Babić
- a Department of Food Safety and Drug Analysis , Scientific Veterinary Institute "Novi Sad," , Novi Sad , Serbia
| | - Brankica D Kartalović
- a Department of Food Safety and Drug Analysis , Scientific Veterinary Institute "Novi Sad," , Novi Sad , Serbia
| | - Snežana Škaljac
- b Department of Meat Technology, Faculty of Technology Novi Sad , University of Novi Sad , Novi Sad , Serbia
| | - Suzana Vidaković
- a Department of Food Safety and Drug Analysis , Scientific Veterinary Institute "Novi Sad," , Novi Sad , Serbia
| | - Dragana Ljubojević
- a Department of Food Safety and Drug Analysis , Scientific Veterinary Institute "Novi Sad," , Novi Sad , Serbia
| | - Jelena M Petrović
- a Department of Food Safety and Drug Analysis , Scientific Veterinary Institute "Novi Sad," , Novi Sad , Serbia
| | - Miroslav A Ćirković
- a Department of Food Safety and Drug Analysis , Scientific Veterinary Institute "Novi Sad," , Novi Sad , Serbia
| | - Vlado Teodorović
- c Department of Food Hygiene and Technology, Faculty of Veterinary Medicine , University of Belgrade , Belgrade , Serbia
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Škaljac S, Petrović L, Jokanović M, Tasić T, Ivić M, Tomović V, Ikonić P, Šojić B, Džinić N, Škrbić B. Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovská klobása) from Serbia. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1453837] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Snežana Škaljac
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | | | | | - Tatjana Tasić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Maja Ivić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | | | - Predrag Ikonić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Branislav Šojić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Natalija Džinić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Biljana Škrbić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
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Šimko P. Modern Procedures for Removal of Hazardous Compounds From Foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 84:241-285. [PMID: 29555071 DOI: 10.1016/bs.afnr.2017.12.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
This chapter deals with interactions between foods or food additives and plastic package materials oriented to elimination of hazardous compounds from foods. As found, polycyclic aromatic hydrocarbons (PAHs) can be effectively eliminated from liquid smoke flavors and smoked meat products by migration of PAHs into low-density polyethylene (LDPE), when the limiting factor of the elimination is diffusion in food matrix. After leaving food bulk, PAHs migrate deeper into LDPE bulk what brings about permanent renewal of material imbalance on LDPE/food matrix interface that maintains the migration process in an intensive regime causing extensive lowering of PAH content in food matrix. To the opposite, polyethylene terephthalate (PET) in contact with vegetable oils is able to absorb only PAHs on active center deposited on its surface without deeper migration into plastic bulk and therefore this type of elimination process is less effective. Overall, migration processes are affected by polarity of food matrix and package materials, presence of compounds able to compete for adsorption center on PET surface, the time of interactions, and, of course, imbalance of PAH chemical potentials in individual systems.
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Affiliation(s)
- Peter Šimko
- Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic.
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43
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Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.020] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Ekhator OC, Udowelle NA, Igbiri S, Asomugha RN, Frazzoli C, Orisakwe OE. Street foods exacerbate effects of the environmental burden of polycyclic aromatic hydrocarbons (PAHs) in Nigeria. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:5529-5538. [PMID: 29218577 DOI: 10.1007/s11356-017-0894-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Accepted: 11/30/2017] [Indexed: 06/07/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are a large group of well-known toxicants with carcinogenic potential and other health effects including on the immune system. The high health risks of non-communicable diseases and relevant comorbidities in Africa, particularly in contaminated areas like e-waste and crude oil and gas exploration areas and for high consumers of food commodity groupings which are most critical for PAH exposure, are exacerbated by dietary exposure due to unsafe practices in commonly consumed foods, like those street vended.In February 2016, 20 commonly consumed street foods were purchased directly from vendors at major bus stops in Benin City and Umunede in Nigeria. The concentration of 16 priority PAHs was determined. The dietary intake of B[a]P, ∑PAH, PAH4, PAH8, and ∑B(a)Peq was estimated for children, peripubertal children/adolescent, and adult using the total diet study (TDS) method. Among the analyzed PAHs, there was a predominance of chrysene (17.42 μg/kg). Roasted yam (14.15 μg/kg) and fried fish (1.40 μg/kg) had the highest levels of ∑PAH and B[a]P, respectively. The mean concentration of B[a]P, ∑PAH, PAH4, PAH8, and ∑B(a)Peq ranged from 0.65-1.40 μg/kg, 0.20-14.15 μg/kg, 0.43-5.22 μg/kg, 0.13-7.88 μg/kg, and 0.002-2.123 μg/kg, respectively. The mean concentration of B[a]P and PAH4 reported in this study was below the maximum allowable levels of 5 and 12 μg/kg for adults and above the maximum levels for young children set at 1.0 μg/kg for both B[a]P and PAH4 in food. The estimated dietary intake of B[a]P, ∑PAH, PAH4, PAH8, and ∑B(a)Peq for adult, adolescent, and children was 0.56, 0.37, and 0.31 μg/day; 17.6, 10.7, and 8.81 μg/day; 5.78, 4.01, and 3.26 μg/day; 9.22, 6.19, and 5.09 μg/day; and 1.72, 0.97, and 0.82 μg/day, respectively.Street foods represent one important source of PAHs. The exposure occurring through street food compounds with that from home-made foods, environmental pollution, and lifestyle (tobacco smoke) is making up an aggregate daily exposure in the general population.The incremental lifetime cancer risk for adults and children from the consumption of street food was 7.6 × 10-8 and 2.1 × 10-8, respectively. Along with initiatives to manage environmental contamination and promote healthier lifestyle, people should be empowered on healthy cooking practices and safe food cookery environments.
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Affiliation(s)
- Osazuwa Clinton Ekhator
- Department of Experimental Pharmacology and Toxicology, Faculty of Pharmacy, University of Port Harcourt, Port Harcourt, Rivers State, Nigeria
| | - Nnaemeka Arinze Udowelle
- Department of Experimental Pharmacology and Toxicology, Faculty of Pharmacy, University of Port Harcourt, Port Harcourt, Rivers State, Nigeria
| | - Sorbari Igbiri
- Department of Chemistry, Faculty of Science, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria
| | - Rose Ngozi Asomugha
- Department of Chemistry, Faculty of Science, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria
| | - Chiara Frazzoli
- Department of Cardiovascular, Dysmetabolic and Aging-Associated Diseases, Istituto Superiore di Sanità, via Giano della Bella 34, 00162, Rome, Italy.
| | - Orish Ebere Orisakwe
- Department of Experimental Pharmacology and Toxicology, Faculty of Pharmacy, University of Port Harcourt, Port Harcourt, Rivers State, Nigeria
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Škaljac S, Jokanović M, Tomović V, Ivić M, Tasić T, Ikonić P, Šojić B, Džinić N, Petrović L. Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása”. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.038] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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46
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Zachara A, Gałkowska D, Juszczak L. Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.024] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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47
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Determination of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Chicken: Implementation of New, Rapid and Economic Analysis Method. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0990-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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48
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Alves SP, Alfaia CM, Škrbić BD, Živančev JR, Fernandes MJ, Bessa RJ, Fraqueza MJ. Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.02.020] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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Sıçramaz H, Ayar A, Öztürk M. The effect of smoking on the formation of biogenic amines in Circassian cheese. J Verbrauch Lebensm 2017. [DOI: 10.1007/s00003-017-1102-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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50
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Abstract
Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages(Escherichia coli,Salmonella enterica,Staphylococcus aureus,Listeria monocytogenes,Clostridium botulinum, andToxoplasma gondii)and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.
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