The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Smoked Meat Samples
2.2. GC-MS Analysis
2.3. Statistical Analysis
3. Results and Discussion
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Abbreviation | Batch | Smoking Time (days) | Sampling Position |
---|---|---|---|
TS-SP | Traditional smoking at 3 m distance from fire | 20 | surface |
TS-MP | Traditional smoking at 3 m distance from fire | 20 | inner |
IS-SP | Industrial smoking | 3 | surface |
IS-MP | Industrial smoking | 3 | inner |
PAH | TS-SP | TS-MP | IS-SP | IS-MP |
---|---|---|---|---|
Nap | 28.1 a | 26.7 a | 35.5 a | 30.9 a |
Anl | 590 a | 21.2 b | 31.5 b | 26.9 b |
Ane | -* | -* | -* | -* |
Flu | 406 a | 16.0 b | -* | -* |
Ant | 242 a | 8.71 b | -* | -* |
Phen | 1029 a | 44.8 b | -* | -* |
Flt | 82.7 a | 5.44 b | -* | -* |
BaA | 30.9 a | 11.4 b | -* | -* |
Pyr | 54.5 a | 2.48 b | -* | -* |
Chry | -* | -* | -* | -* |
BbF | 1.5 a | 1.29 a | -* | -* |
BkF | 4.09 b | 4.89 a | -* | -* |
BaP | -* | -* | -* | -* |
DahA | -* | -* | -* | -* |
BghiP | 2.77 b | 3.00 a | -* | -* |
Inp | -* | -* | -* | -* |
∑PAH4 | 32.5 a | 12.7 b | -* | -* |
∑PAH16 | 2474 a | 145 b | 67.0 c | 57.9 d |
PAH | TS-SP | TS-MP | IS-SP | IS-MP |
---|---|---|---|---|
Nap | 718 a | 54.8 b | 6.33 b | 3.77 b |
Anl | 2515 a | 30.2 b | 19.3 b | 3.80 b |
Ane | -* | -* | -* | -* |
Flu | 701 a | 13.8 b | -* | -* |
Ant | 2925 a | 60.3 b | -* | -* |
Phen | 807 a | 11.6 b | -* | -* |
Flt | 237 a | 5.79 b | -* | -* |
BaA | 123 a | 5.41 b | -* | -* |
Pyr | 187 a | 4.10 b | -* | -* |
Chry | -* | -* | -* | -* |
BbF | 2.25 a | 2.36 a | -* | -* |
BkF | 4.38 b | 6.43 a | -* | -* |
BaP | -* | -* | -* | -* |
DahA | -* | -* | -* | -* |
BghiP | 2.60 b | 2.79 a | -* | -* |
Inp | -* | -* | -* | -* |
∑PAH4 | 125a | 7.77b | -* | -* |
∑PAH16 | 8225a | 197b | 25.6c | 7.6d |
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Puljić, L.; Mastanjević, K.; Kartalović, B.; Kovačević, D.; Vranešević, J.; Mastanjević, K. The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”. Foods 2019, 8, 690. https://doi.org/10.3390/foods8120690
Puljić L, Mastanjević K, Kartalović B, Kovačević D, Vranešević J, Mastanjević K. The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”. Foods. 2019; 8(12):690. https://doi.org/10.3390/foods8120690
Chicago/Turabian StylePuljić, Leona, Krešimir Mastanjević, Brankica Kartalović, Dragan Kovačević, Jelena Vranešević, and Kristina Mastanjević. 2019. "The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat “Hercegovačka Pečenica”" Foods 8, no. 12: 690. https://doi.org/10.3390/foods8120690