Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons.

Maria João Fraqueza,Marta Laranjo,Susana Alves,Maria José Fernandes,Ana Cristina Agulheiro-Santos,Maria Helena Fernandes,Maria Eduarda Potes,Miguel Elias

doi:10.3390/foods9010091

Maria João Fraqueza, Marta Laranjo + Show 6 more

Open Access

https://doi.org/10.3390/foods9010091

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Abstract

The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoking regime of traditional dry-cured meat products in order to minimize the presence of PAHs. Dry-cured sausages were submitted to different smoking regimes: (A) no smoking; (B) 20 h effective smoking; (C) 60 h effective smoking; (D) effective smoking until reaching 38%–40% weight losses. Three independent batches were produced per smoking regime, and three samples per batch were analyzed. Microbiological, physicochemical, and sensory analyses were performed. The total PAHs content was generally low and did not differ significantly in meat products submitted to the four different smoking regimes. The PAH4 and benzo(α)pyrene levels were below the established legal limits in all analyzed dry-cured sausages. Nevertheless, non-smoked sausages always showed lower PAHs values for all PAHs groups.

Highlights

Dry-cured meat products result from ancestral know-how passed onto the new generations.The meat is salted and mixed with condiments and additives, nitrate or nitrite
Total mesophilic bacteria counts reflect the higher counts obtained for lactic acid bacteria (LAB), as expected in dry-cured products, where these microorganisms are responsible for a slight fermentation during a long period [27,28]
The dominant species in Portuguese dry-cured sausages is Staphylococcus xylosus [35], which is less tolerant to a decrease in pH, and the level of acidification is a key component of sausage fermentation and of microbiota modulation [33,36]

Summary

Introduction

The meat is salted and mixed with condiments and additives, nitrate or nitrite. This meat batter is afterwards fermented, dried and smoked according to traditional processes. The main objectives of this technology are to give the meat a different appearance and distinct flavors and textures and to extend its shelf-life. These meat products are considered to comply with the ‘history of safe use’ concept of European Food Safety Authority (EFSA)’s safety assessment guidance, due to the large evidence of safe production and consumption by a genetically diverse human population collected over the years [1].

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