Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage “Petrovská klobása”

• Published in: Food science & technology Vol. 87; pp. 158 - 162
• Main Authors: Škaljac, Snežana, Jokanović, Marija, Tomović, Vladimir, Ivić, Maja, Tasić, Tatjana, Ikonić, Predrag, Šojić, Branislav, Džinić, Natalija, Petrović, Ljiljana
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2018
• Subjects: Food safety; PAH; Smoking procedures; Smoking procedures; PAH; Food safety
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2017.08.038

The aim of this study was to determine colour characteristics (lightness - L*, redness - a* and yellowness - b*) of dry fermented sausage Petrovská klobása smoked in traditional (T - direct smoking) and industrial (I - indirect smoking) conditions, at the end of drying period and the end of storage period. Also, the content of polycyclic aromatic hydrocarbons -PAH (acenaphthylene, fluorene, phenanthrene, anthracene, pyrene, benz[a] anthracene chrysene, benzo[b]fluoranthene, benzo[k]flouranthene, benzo[a] pyrene, indeno[1,2,3-cd]pyrene, dibenz[a,h]anthracene and benzo[ghi] perylene) from Environmental Protection Agency list (US-EPA) were determined in both examined groups of sausages. According to the results obtained in this study, Petrovská klobása smoked in traditional conditions had significantly lower (P < 0.05) redness (a*) at end of drying period, but colour characteristics (L*; a*; b*) were not significantly different (P > 0.05) at the end of storage period comparing to sausages smoked in industrial conditions. Also, Petrovská klobása smoked in traditional conditions at both examined periods had significantly higher total content of 13 US-EPA PAH (118.7 μg/kg; 168.0 μg/kg respectively) comparing to sausages smoked in industrial conditions (30.5 μg/kg; 61.3 μg/kg respectively). •Effect of smoking type on colour and PAH of dry fermented sausage was analysed.•Type of smoking has small effect on colour of dry fermented sausages.•PAH content was lower in sausages smoked in industrial conditions.•Content of BaP and PAH4 were below the limit of detection in all samples.