AMBIENTUM BIOETHICA BIOLOGIA CHEMIA DIGITALIA DRAMATICA EDUCATIO ARTIS GYMNAST. ENGINEERING EPHEMERIDES EUROPAEA GEOGRAPHIA GEOLOGIA HISTORIA HISTORIA ARTIUM INFORMATICA IURISPRUDENTIA MATHEMATICA MUSICA NEGOTIA OECONOMICA PHILOLOGIA PHILOSOPHIA PHYSICA POLITICA PSYCHOLOGIA-PAEDAGOGIA SOCIOLOGIA THEOLOGIA CATHOLICA THEOLOGIA CATHOLICA LATIN THEOLOGIA GR.-CATH. VARAD THEOLOGIA ORTHODOXA THEOLOGIA REF. TRANSYLVAN
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Autori: ALEXANDRA TĂBĂRAN, IONUŢ VLAD CORDIŞ, ANCA BECZE, SORIN DANIEL DAN, OANA REGET, GHEORGHE ILE, DANA LIANA PUSTA, IOAN PASCA, MIHAI BORZAN, MARIAN MIHAIU.
DOI: 10.24193/subbchem.2018.1.14
Published Online: 2018-03-30
Published Print: 2018-03-30
pp. 189-198
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The aim of this study was to determine the polycyclic aromatic hydrocarbons (PAH) levels in the smoked meat products obtained in the traditional system in Romania. The importance of this study resides in the fact that these compounds are known to be carcinogenic and their levels should be strictly monitored so as to ensure the safety of the consumers. Until now, no study was performed in Romania that addresses this issue in the traditional pork meat products. The study was performed on 60 meat products samples (sausages, bacon, ham) taken from a certified traditional meat processing unit but also from retail units that delivered industrially processed meat products. The method used in the detection of the 15 PAHs analysed was HPLC. Our results showed that the highest percent of total PAHs is found in the traditionally obtained smoked bacon and the lowest in industrially produced pork meat sausage. None of the samples examined exceeded the limit imposed by the European legislation for benzo[a]pyrene (BaP), but the smoked bacon revealed higher values for PAH4 than the allowed limit. Following this study we suggest that a more careful attention should be paid to all factors and apply such smoking conditions that result in the lowest possible contamination with PAH in pork meat products obtained in the traditional system in Romania.
Keywords: polycyclic aromatic hydrocarbons, traditional, industrial, smoked, product.
