THE LEVEL OF CHOSEN POLYCYCLIC AROMATIC HYDROCARBONS (PAHs) IN MEAT PRODUCTS SMOKED BY USING AN INDUSTRIAL AND A TRADITIONAL METHOD

摘要

Constantly changing consumer market manifests itself with greater competitiveness of cured meat products of particular sensory qualities produced both industrially and traditionally. Improper conditions of curing may cause excessive accumulation of polycyclic aromatic hydrocarbons (PAHs), which in turn casts doubt on whether cured products are healthy for consumer.The aim of this research was to estimate the sum content of the four PAH compounds benzoMpirene - B[a]P, chrysene - CHR, benz[a]anthracene - B[a]A and benzo[6]fluoranthene- B[6]F (X 4PAH) contamination in selected meat products which had been industrially and traditional smoked. The experimental material were smoked meat products from the meat processing plant operates on the local market (West - Pomeranian region). The research was conducted on selected cured three assortment groups: smoked meat products-bacon, smoked sausages- .jalowcowa" and others: smoked poultry sausages.Samples were collected from the surface (1 cm deep) and from the core of each product and then were ground and lyophilized. Qualitative and quantitative analysis of PAHs compounds were performed by adopting liquid chromatography coupled with the selective detector (HPLC/FLD). For the isolation of PAHs from the solid matrix, accelerated solvent extraction (ASE) and purification, followed by enrichment with solid phase extraction (SPE) on silica gel were conducted. Analytical procedure was validated.The results constitute a fragmentary part of qualitative and quantitative analyses which have been assumed in one of the points of the grant project and will enable preliminary evaluation of theactual level of B[a]P, B[a]A, CHR i B[6]F (ZPAH4) in industrially method and traditionally cured products.It should be noted that the smoking industry in a controlled environment allows for the possibility of change, so you can reduce the content of compounds of PAHs in smoked products. In the case of smoking traditional method based on natural air flow or convection, the critical point in reducing the presence of PAHs in the finished product is the experience and ability to control the reaction conditions of pyrolysis.