Sensorial Assessment and Polycyclic Aromatic Hydrocarbons (PAHs) Contamination Evaluation in Some Traditional Meat Products from Romania

Abstract

Out of the 4402 certified and nationally registered traditional products, between 2005 and 2013, the highest number is owned by meat products – 1541 followed by dairy products - 1535 and bakery products -750. Only in the first decade of 2015, 32 new traditional meat products were registered (http://www.madr.ro/docs/ind-alimentara/produse-traditionale/RNPT-UPDATE- 2.03.2015.xls). Since 2007, Romania, as an EU State Member, is obliged to full application of European legislation on veterinary certification and official controls on products of animal origin, including traditional ones (Gonciarov, 2014). Foodstuffs from animal origin, including meat products with a high percentage of fat, are potentially a source of PAHs exposure for the consumer. The aim of the present study was to perform a short characterization of sensorial profile and PAHs contamination in traditional meat products samples from Romania. The meat products samples (semi-smoked sausages, kaiser) were collected from a large meat processing plant in Romania. For all samples, sensorial assessment (shape and dimensions, general aspect, aspect on section, smell and taste) and evaluation of PAHs, using GC/MS/MS, was performed. For all samples, the sensorial assessment revealed normal parameters according to the type of product. The results ranged from 0,82 ±0,17 to 25,7±5,1 µg/kg product. The results were compared with the maximum levels, according to Commission Regulation (EC) No 1881/2006 and all were under maximum limits. Although it is known that people can ingest PAHs from animal products, the concentrations obtained in this study showed that there is no risk for human health linked to the consumption of meat products.