Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10174/10161 |
Resumo: | Portuguese dry fermented sausages are traditionally processed through direct drying/smoking, making them susceptible to polycyclic aromatic hydrocarbons (PAHs) contamination. The purpose of this study was to assess the effect of added fat (20% and 40%), casing type (hog and collagen) and smoking procedures (direct and indirect exposure) on the 16 EPA priority PAHs in dry fermented sausages manufactured according traditional processing. The total PAHs content (sum of 16 PAHs) found in whole product (casing included) varied between 150 and 870 lg kg 1, with more than 99% of this content corresponding to harmless low molecular weight compounds. Concerning benzo(a)pyrene (BaP) and PAH4, the respective maximum contents (0.32 and 10.35 lg kg 1, respectively) did not exceed the imposed limits regulated by the European Union. According to our results, casing type was the most influential factor. For hog samples, fat content and smoking regime alone did not influenced the total PAHs amount. However, significantly higher (p < 0.05) contamination levels were detected in hog casing samples combining high fat content and direct smoking procedures. In opposition, irrespective of the fat content and smoking regime, safer products, with significantly lower (p < 0.001) contamination levels, were obtained when collagen casing was used. |
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Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausagesPolycyclic aromatic hydrocarbons (PAHs)Dry fermented sausagesFat contentCasing typeSmoking proceduresPortuguese dry fermented sausages are traditionally processed through direct drying/smoking, making them susceptible to polycyclic aromatic hydrocarbons (PAHs) contamination. The purpose of this study was to assess the effect of added fat (20% and 40%), casing type (hog and collagen) and smoking procedures (direct and indirect exposure) on the 16 EPA priority PAHs in dry fermented sausages manufactured according traditional processing. The total PAHs content (sum of 16 PAHs) found in whole product (casing included) varied between 150 and 870 lg kg 1, with more than 99% of this content corresponding to harmless low molecular weight compounds. Concerning benzo(a)pyrene (BaP) and PAH4, the respective maximum contents (0.32 and 10.35 lg kg 1, respectively) did not exceed the imposed limits regulated by the European Union. According to our results, casing type was the most influential factor. For hog samples, fat content and smoking regime alone did not influenced the total PAHs amount. However, significantly higher (p < 0.05) contamination levels were detected in hog casing samples combining high fat content and direct smoking procedures. In opposition, irrespective of the fat content and smoking regime, safer products, with significantly lower (p < 0.001) contamination levels, were obtained when collagen casing was used.Food and Chemical Toxicology2014-01-28T12:24:08Z2014-01-282013-05-18T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://hdl.handle.net/10174/10161http://hdl.handle.net/10174/10161engGomes et al. (2013)ndndndelias@uevora.ptnd210Gomes, A.Santos, C.Almeida, J.Elias, MiguelRoseiro, L.C.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-03T18:52:54Zoai:dspace.uevora.pt:10174/10161Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:04:09.147664Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages |
title |
Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages |
spellingShingle |
Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages Gomes, A. Polycyclic aromatic hydrocarbons (PAHs) Dry fermented sausages Fat content Casing type Smoking procedures |
title_short |
Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages |
title_full |
Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages |
title_fullStr |
Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages |
title_full_unstemmed |
Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages |
title_sort |
Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages |
author |
Gomes, A. |
author_facet |
Gomes, A. Santos, C. Almeida, J. Elias, Miguel Roseiro, L.C. |
author_role |
author |
author2 |
Santos, C. Almeida, J. Elias, Miguel Roseiro, L.C. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Gomes, A. Santos, C. Almeida, J. Elias, Miguel Roseiro, L.C. |
dc.subject.por.fl_str_mv |
Polycyclic aromatic hydrocarbons (PAHs) Dry fermented sausages Fat content Casing type Smoking procedures |
topic |
Polycyclic aromatic hydrocarbons (PAHs) Dry fermented sausages Fat content Casing type Smoking procedures |
description |
Portuguese dry fermented sausages are traditionally processed through direct drying/smoking, making them susceptible to polycyclic aromatic hydrocarbons (PAHs) contamination. The purpose of this study was to assess the effect of added fat (20% and 40%), casing type (hog and collagen) and smoking procedures (direct and indirect exposure) on the 16 EPA priority PAHs in dry fermented sausages manufactured according traditional processing. The total PAHs content (sum of 16 PAHs) found in whole product (casing included) varied between 150 and 870 lg kg 1, with more than 99% of this content corresponding to harmless low molecular weight compounds. Concerning benzo(a)pyrene (BaP) and PAH4, the respective maximum contents (0.32 and 10.35 lg kg 1, respectively) did not exceed the imposed limits regulated by the European Union. According to our results, casing type was the most influential factor. For hog samples, fat content and smoking regime alone did not influenced the total PAHs amount. However, significantly higher (p < 0.05) contamination levels were detected in hog casing samples combining high fat content and direct smoking procedures. In opposition, irrespective of the fat content and smoking regime, safer products, with significantly lower (p < 0.001) contamination levels, were obtained when collagen casing was used. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-05-18T00:00:00Z 2014-01-28T12:24:08Z 2014-01-28 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10174/10161 http://hdl.handle.net/10174/10161 |
url |
http://hdl.handle.net/10174/10161 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Gomes et al. (2013) nd nd nd elias@uevora.pt nd 210 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Food and Chemical Toxicology |
publisher.none.fl_str_mv |
Food and Chemical Toxicology |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
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1799136525634502656 |