EFECT OF SMOKING ON THE ACCUMULATION OF POLYCYCLIC AROMATIC HIDROCARBONS, IN M. LONGISIMUS DORSI FROM PIGS AND POSSIBILITIES FOR REDUCING THEIR CONTENT
Kulcsszavak:
meat, polycyclic aromatic hydrocarbons (PAH), benzo (a) pyrene (BaP).Absztrakt
This study deals with the effect of smoking process and the accumulation of toxic polycyclic aromatic hydrocarbons in Musculus Longissimus dorsi from pigs and studies the possibilities to reduce their content. The studies were conducted on two samples boiled-smoked fillet – one salted with brine and added protein
coating, whereas the second one salted with brine and added ascorbic acid.
Qualitative identification and quantification of polycyclic aromatic hydrocarbons is done by gas hromotograph Hewlett Packard 5890 with LG 85 B spectrophotometric detector. It was found that the use of protein
coatings, significantly reduces the amount of polycyclic aromatic hydrocarbons in the smoking of Musculus Longissimus dorsi from pigs. The addition of ascorbic acid in conjunction with protein salting coatings technology represents a significant option for reducing the content of the benzo(a)pyrene , which contributes to the safety in the final products. In studies of the samples of proteins and ascorbic acid, the inner layers i.e the muscle tissue was found to contain significantly less amount of benzo(a)pyrene (1,75 ± 0,06 μ/kg) compared with the values found in the surface layers (2,31 ± 0,02 μg/kg).
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