PSV-42 Investigations of polycyclic aromatic hydrocarbons and strategies of their decrease in smoked meat products

Abstract

Abstract Analysis of PAHs was performed by HPLC Ultimate 3000 (Dionex) with fluorescent detector RF200. Analysis of esters and phenols was carried out using a GH-MS 7890A with 5975C VL MSD (Agilent Technologies). It was found that in the fume smoked meat products without casing the summary 15 PAHs content was 25% higher than in products produced in natural (gut) and artificial (protein and fibrouse) casings independent of the type of smoking. The least permeable for carcinogenic substances was the fibrouse casing. The fibrous casing is capable of reducing PAH in the product by up to 40% compared to natural. The duration of smoking also influenced the PAHs quantitative content. In raw smoked meat products in a natural casing the PAHs content was 30% higher than in semi-smoked sausages also produced in a natural casing. Analysis of the PAHs quantitative content in meat produce a showed that 8 PAHs namely benzo[a]pyrene, benzo[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[g,h,i]perylene, chrysene, dibenzo[a,h]anthracene, indene[1,2,3-с,d]pyrene were most frequently detected. The summary percent content of 8 above listed PAHs was on the average more than 75% of total PAHs amount. It is possible to achieve the PAHs content reduction in several ways. One of them is the reduction of fat content in the formulation of smoked products. PAHs content reduction is not associated with the reduction of phenolic substances, which are responsible for taste and aroma of smoked products. An increase in temperature from 450°C to 700°C leads to an increase in the amount of PAHs by 200–300%. The PAHs quantitative content grew in direct proportion as the smoke generation temperature and the CO and CO2 concentrations were increasing and in inverse proportion to the oxygen concentration. The work was supported by the Russian Science Foundation, project no. 15-16-10000.