Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/32736
DC Field | Value | Language |
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dc.contributor.author | Škaljac, Snežana | en_US |
dc.contributor.author | Jokanović, Marija | en_US |
dc.contributor.author | Peulić, Tatjana | en_US |
dc.contributor.author | Vranešević, Jelena | en_US |
dc.contributor.author | Kartalović, Brankica | en_US |
dc.contributor.author | Tomović, Vladimir | en_US |
dc.contributor.author | Ikonić, Predrag | en_US |
dc.contributor.author | Šojić, Branislav | en_US |
dc.date.accessioned | 2024-05-12T12:02:40Z | - |
dc.date.available | 2024-05-12T12:02:40Z | - |
dc.date.issued | 2024-02 | - |
dc.identifier.issn | 2311-5637 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/32736 | - |
dc.description.abstract | This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products, bacons and dry fermented sausages smoked in six different chambers on the territory of Vojvodina were examined. The contents of 16 polycyclic aromatic hydrocarbons, from the United States Environmental Protection Agency list (16 US-EPA PAHs), and sensory quality of meat products were determined. The total content of 16 US-EPA PAHs in dry cured meat products was in the range from 99.73 μg/kg to 412.76 μg/kg; in bacons it was in the range from 36.43 μg/kg to 188.86 μg/kg; and in dry fermented sausages in the range from 47.23 μg/kg to 270.60 μg/kg. The lowest contents of 16 US-EPA PAHs compounds were determined in meat products smoked in traditional conditions during 3–5 days (3–4 h per day) at a distance of 2.5 m between the fire and products. Generally, it can be concluded that shortening of smoking process is justified, because products of good sensory quality and with decreased content of PAHs compounds were obtained. Benzo[a]pyrene, whose maximum allowed content in smoked meat products is 2 μg/kg, was below the limit of detection in all examined traditional meat products from Vojvodina. Also, contents of PAH4, sum of benz[a]anthracene, chrysene, benzo[a]pyrene and benzo[b]fluoranthene, were in the range from ND to 2.22 μg/kg, still greatly lower than the set maximum value. These results indicated the safety of dry cured meat products, bacons and dry fermented sausages from the territory of north Serbia (Vojvodina), as defined by EU Regulation 2023/915 criteria for PAHs contents. | en_US |
dc.publisher | MDPI | en_US |
dc.relation.ispartof | Fermentation | en_US |
dc.subject | traditional meat products; safety; PAHs; sensory quality | en_US |
dc.title | Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina) | en_US |
dc.type | Article | en_US |
dc.identifier.doi | 10.3390/fermentation10020104 | - |
dc.identifier.scopus | 2-s2.0-85185952749 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 11 | en_US |
dc.relation.firstpage | 1 | en_US |
dc.relation.issue | 2 | en_US |
dc.relation.volume | 10 | en_US |
item.grantfulltext | open | - |
item.fulltext | With Fulltext | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Institut BioSense | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.orcid | 0000-0002-9102-8417 | - |
crisitem.author.orcid | 0000-0002-1282-175X | - |
crisitem.author.orcid | 0000-0002-2798-8958 | - |
crisitem.author.orcid | 0000-0001-5055-1781 | - |
crisitem.author.orcid | 0000-0001-7909-8917 | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
Appears in Collections: | IBS Publikacije/Publications |
Files in This Item:
File | Size | Format | |
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fermentation-10-00104-v2.pdf | 266.01 kB | Adobe PDF | View/Open |
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