Polycyclic aromatic hydrocarbons in dry fermented sausages from the Serbian market

Jasna Djinović-Stojanović; Danijela Vranić; Munevera Begić; Jelena Babić-Milijašević; Milan Milijašević; Srdjan Stefanović; Saša Janković

doi:10.18485/meattech.2023.64.2.59

Jasna Djinović-Stojanović Institute of meat hygiene and technology
Danijela Vranić Institute of meat hygiene and technology
Munevera Begić Faculty of Agriculture and Food Science, University of Sarajevo
Jelena Babić-Milijašević Institute of meat hygiene and technology
Milan Milijašević Institute of meat hygiene and technology
Srdjan Stefanović Institute of meat hygiene and technology
Saša Janković Institute of meat hygiene and technology

DOI: https://doi.org/10.18485/meattech.2023.64.2.59

Keywords: benzo(a)pyrene, benzo(a)anthracene, chrysene, benzo(b)fluoranthene, dry fermented sausage, Serbia

Abstract

In this study, levels of benzo(a)pyrene and sum of PAH4 compounds (benzo(a)pyrene benzo(a)anthracene, chrysene and benzo(b)fluoranthene) in four types of dry fermented sausages (n=126) collected from market in Belgrade, Serbia, were analysed. The levels of benzo(a)pyrene and PAH4 compounds ranged < 0.2-0.6 μg/kg and < 0.2-2.7 μg/kg, respectively. The levels of benzo[a]pyrene and sum of PAH4 in all samples were < 2 μg/kg and < 12 μg/kg, respectively, which is the MRL in smoked meat and smoked meat products regulated both by Serbian and EU legislation. PC analysis showed that kulen and sremska sausage have a higher capacity for absorption of the analysed compounds during the process of meat smoking than do the other investigated sausages.