Influence of smoking and barbecuing on the contents of anthraquinone and polycyclic aromatic hydrocarbons (PAH) in Frankfurter-type sausages.

The contents of anthraquinone (ATQ) and polycyclic aromatic hydrocarbons (anthracene (ANT) and PAH4) in smoked Frankfurter-style sausages were investigated depending on various smoking conditions. During smoking the smoke generator, the smoking duration, the type of wood and some more plant-specific parameters were tested. The sausages were also barbecued on a charcoal grill. The lowest mean content of all analytes was observed when friction smoke was used (ATQ: <LOQ; ANT: <LOQ; PAH4: <LOD), the highest when the setting of ventilations flaps were changed (ANT: 36.3 µg/kg; PAH4: 2.2 µg/kg) or at an intensive smoke density (ATQ: 3.2 µg/kg). The contents increased with the smoking time, but irregularities were detected after 10 minutes. The use of different types of wood had no influence on the ATQ content, but on the PAH content. In barbecued samples, ATQ and ANT contents were detected at the level of friction smoke and maximum PAH4 contents were found above the exposure during smoking. Due to the varying influence of the smoking parameters on the two analytes, there was no direct correlation between the content of ATQ and ANT in all smoking experiments.

[1]  L. Juszczak,et al.  Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons , 2017 .

[2]  F. Oz,et al.  The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak. , 2016, Food chemistry.

[3]  M. Aaslyng,et al.  Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat , 2015 .

[4]  Martin Rose,et al.  Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting. , 2015, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[5]  M. Díaz,et al.  Benzo(a)pyrene penetration on a smoked meat product during smoking time , 2014, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

[6]  S. Tao,et al.  Contamination and distribution of parent, nitrated, and oxygenated polycyclic aromatic hydrocarbons in smoked meat , 2014, Environmental Science and Pollution Research.

[7]  F. Schwägele,et al.  Influence of different smoke generation methods on the contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages , 2013 .

[8]  F. Schwägele,et al.  Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in meat products smoked with different types of wood and smoking spices. , 2013, Food chemistry.

[9]  M. Elias,et al.  Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages. , 2013, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[10]  F. Schwägele,et al.  Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content , 2013 .

[11]  J. Lorenzo,et al.  Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla". , 2011, Meat science.

[12]  V. Bartkevičs,et al.  Polycyclic aromatic hydrocarbons in meat smoked with different types of wood , 2008 .

[13]  W. Jira,et al.  Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia. , 2008, Meat science.

[14]  Hongtao Yu,et al.  ENVIRONMENTAL CARCINOGENIC POLYCYCLIC AROMATIC HYDROCARBONS: PHOTOCHEMISTRY AND PHOTOTOXICITY , 2002, Journal of environmental science and health. Part C, Environmental carcinogenesis & ecotoxicology reviews.

[15]  M. Aaslyng,et al.  Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers. , 2013, Meat science.

[16]  F. Schwägele,et al.  Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke. , 2012, Meat science.

[17]  W. Jira.  Polycyclic aromatic hydrocarbons in German smoked meat products , 2009 .

[18]  J. Cravedi,et al.  Polycyclic Aromatic Hydrocarbons in Food - Scientific Opinion of the Panel on Contaminants in the Food Chain , 2008 .