Smoked Meat Products Research Articles

Application of poly(butyl methacrylate-co-ethylene glycol dimethacrylate) monolith microextraction coupled with high performance liquid chromatography to the determination of polycyclic aromatic hydrocarbons in smoked meat products

This paper presents a study of the synthesis of a polymer monolith column and its application to the analysis of PAHs in smoked meat products. A poly(butyl methacrylate-co-ethylene glycol dimethacrylate) monolith capillary has been successfully prepared with in situ polymerization method. The polymer monolith microextraction combined with HPLC determinations is employed for the analysis of naphthalene, biphenyl, phenanthrene, and anthracene. Various parameters affecting the extraction efficiency have been investigated and optimized. Under the optimum experimental conditions, the method provides an acceptable linearity (2–10,000 μg/L), low limits of detection (1.4–2.0 μg/L), and good precision (intraday relative standard deviations < 4.1%, interday relative standard deviations < 5.7%). When applied to the determination of the four PAHs in smoked meat samples, recoveries are obtained in the range of 86.6–101.5%.

Polycyclic aromatic hydrocarbons incidence in Portuguese traditional smoked meat products

Meat and meat products safety is, nowadays, a priority quality requirement with chemical hazards having a great impact. Amongst the residues and contaminants, polycyclic aromatic hydrocarbons (PAHs) can be of particular concern, namely in those products having direct smoking during processing. In order to investigate the contamination levels in traditional dry fermented sausages manufactured in Alentejo (South of Portugal), 66 samples were collected from regional producers. PAH8 represented less than 0.5% of the total contamination profile, with benzo[a]anthracene and chrysene being the most concentrated compounds (maximum contents of 7.53 and 8.9μgkg−1), irrespective of the product type analysed. Benzo[a]pyrene content varied between 0.21 and 1.00μgkg−1, with only one sample showing this maximum content. Blood sausages were potentially more risky, since total PAH8 contents were generally higher and because its presence in inner parts were significantly superior than that found in casings, comparatively to meat counterparts, which expressed superior benzo[a]pyrene toxic equivalents.

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Chorizo gallego” and “Chorizo de cebolla”

The polycyclic aromatic hydrocarbon (PAH) content in two traditional smoked sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in “Chorizo de cebolla” (101.81 vs. 98.48 μgkg − 1 ). Most contents of PAHs found in both sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[ a]pyrene (B aP) of 5 μg kg − 1 in smoked meat products was not exceeded in any samples. B aP represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for “Chorizo gallego” and “Chorizo de cebolla”, respectively. Correlation statistic analysis (P < 0.01) of the contents from samples analysed, showed that B aP was a good marker for Σ15 PAHs in “Chorizo gallego” samples (R B aP/Σ15PAHs = 0.77; P < 0.01) and it was a good marker for 7 US EPA probably carcinogenic PAHs in “Chorizo de cebolla” samples (R B aP/7EPA = 0.95) and in “Chorizo gallego” samples (R B aP/7EPA = 0.81).

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”

The polycyclic aromatic hydrocarbon (PAH) content in two traditional smoked sausages from Spain was determined. Determination and quantification of PAHs in smoked sausages were performed by HPLC with fluorescence detection. Results showed, that total mean levels of PAHs found were higher in "Androlla" (36.45 µg/kg) than in "Botillo" (29.39 µg/kg) although no significant differences (P<0.05) were observed. In all examined samples content of phenanthrene was the highest in the two traditional sausage varieties. The maximum level for benzo[a]pyrene (BaP) of 5 µg/kg in smoked meat products was not exceeded in any samples. BaP represented 1.3% and 1.2% in "Androlla" and "Botillo" samples, respectively of the total sum of the 15 PAHs investigated in both sausages. Correlation statistic analysis (P<0.01) showed that BaP was a good marker for 6 IARC possible and probable carcinogenic PAHs in "Androlla" samples (RBaP/6IARC=0.63) and in "Botillo" samples (RBaP/6IARC=0.96).

Polycyclic aromatic hydrocarbons in German smoked meat products

The contents of the 15+1 EU priority PAH were analysed from 113 representative commercial smoked German meat products collected in the year 2006 with a Fast-GC/HRMS method. The median of benzo[a]pyrene content was 0.03 μg/kg and therefore greater than a factor of 100 below the maximum level of 5 μg/kg. The highest content of benzo[a]pyrene was detected in a Frankfurter-type sausage (0.43 μg/kg). The sum content of benzo[a]pyrene, benzo[a]anthracene, chrysene and benzo[b]fluoranthene (“PAH4”), as proposed by the European Food Safety Authority to be a good marker for PAH in food, was 0.28 μg/kg in median, and the sum content of the 15+1 EU priority PAH was 0.64 μg/kg in median. The analysed smoked meat products showed an increasing presence of PAH in the following order: cooked ham (n = 17) < raw sausages (n = 25) < liver sausages (n = 25) < raw ham (n = 23) < Frankfurter-type sausages (n = 23). The correlation coefficient (R) between BaP and the sum of the 15+1 EU priority PAH was 0.90. To increase the safety of the consumer, a lowering of the BaP maximum level to 1 μg/kg is proposed and critical aspects using “PAH4” as a marker for PAH in food surveillance are discussed.

Association of BMI and nutritional habits with hypertension in the adult population of Croatia

The purpose of the present study was to investigate the distribution of hypertension, its nutritional and other determinants and their association in Croatia. Population-based, cross-sectional study. Croatia. Representative random sample of 9070 adults (18 years and older) from all Croatian regions, selected using multistage sampling. Overall prevalence of hypertension (arterial blood pressure >or=140/90 mmHg) in Croatia was 45.5 %, of which 40 % were newly diagnosed hypertensives. There was no difference in the percentage of hypertensives between the continental and Mediterranean parts of Croatia. Newly diagnosed hypertension was found to be positively associated with increased BMI, age and alcohol consumption in the total sample and with moderate consumption of coffee in women, as well as inversely associated with regular consumption of fruits and vegetables in the total sample and high consumption of coffee in the total sample and in men. No association with newly diagnosed hypertension was recorded for use of animal fat, consumption of whole milk, smoked meat products, for adding salt, smoking and leisure-time physical activity. Hypertension is a major public health problem in both continental and Mediterranean parts of Croatia. Maintenance of normal body mass, its reduction if already increased, and regular consumption of fruits and vegetables are proposed as priorities for primary prevention of hypertension in Croatia.

Optimisation of microwave assisted extraction (MAE) for polycyclic aromatic hydrocarbon (PAH) determination in smoked meat

A rapid extraction method involving microwave assisted extraction (MAE), followed by sample clean-up on a silica cartridge, reversed-phase high performance liquid chromatography (RP-HPLC) and spectrofluorimetric detection, was optimised for polycyclic aromatic hydrocarbon (PAH) determination in smoked meat. Compared to solvent extraction assisted by sonication, MAE, carried out with n-hexane on 2 g of lyophilised sample at 115 °C for 15 min, allowed to obtain better extraction efficiencies. Limits of quantification (LOQ, s/n = 10) lower than 0.2 μg/kg wet weight were found for all PAHs, except for Fl (0.3 μg/kg), P (0.6 μg/kg) and IP (0.4 μg/kg). The optimised procedure, that presented good analytical performances (with recoveries ranging from 77% to 103%, and precision within 10% for most of the PAHs), was applied to determine PAH content in different smoked meat products from the Italian market.

Gas chromatography-mass spectrometry (GC-MS) method for the determination of 16 European priority polycyclic aromatic hydrocarbons in smoked meat products and edible oils

A gas chromatography-mass spectrometry (GC-MS) method was developed for the analysis of 15 polycyclic aromatic hydrocarbons (PAHs) highlighted as carcinogenic by the Scientific Committee on Food (SCF) plus benzo[c]fluorine (recommended to be analysed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA)) in fat-containing foods such as edible oils and smoked meat products. This method includes accelerated solvent extraction (ASE) and the highly automated clean-up steps gel permeation chromatography (GPC) and solid-phase extraction (SPE). Using a VF-17ms GC column, a good separation of benzo[b]fluoranthene, benzo[j]fluoranthene and benzo[k]fluoranthene was achieved. Furthermore, the six methylchrysene isomers and the PAH compounds with a molecular weight of 302 Daltons in fat-containing foods attained a better chromatographic separation in comparison with a 5-ms column. The reliability of the analytical method for edible oils was demonstrated by the results from a proficiency test. Measurements with GC-high-resolution mass spectroscopy (HRMS) and gas chromatography-mass selective detection (GC-MSD) led to comparable results. A survey of the 16 PAHs in 22 smoked meat products showed concentrations in the range <0.01–19 µg kg−1. The median concentration for benzo[a]pyrene was below 0.15 µg kg−1.

Polycyclic aromatic hydrocarbons (PAHs) in traditional and industrial smoked beef and pork ham from Serbia

Smoked beef and pork ham samples were analysed during process of smoking (after packing and storing) for the presence of the 16 EU priority PAHs via Fast GC/HRMS method. This study showed that there are differences in PAH contents between final smoked beef ham samples from traditional smokehouse (TS) (3.9 μg kg−1) and industrial smokehouse (IS), (1.9 μg kg−1). Also there is a difference in PAH contents in final smoked pork ham samples (4.9 μg kg−1, TS; 4.2 μg kg−1, IS). In beef and pork ham samples from the same smokehouse different PAH contents were observed during smoking. The highest content of examined PAHs in all beef and pork ham samples during smoking showed benzo[c]fluorene (BcL) (beef ham: from 0.3 μg kg−1 to 1.5 μg kg−1; pork ham: from 0.2 μg kg−1 to 2.1 μg kg−1).The maximum level for benzo[a]pyrene (BaP) of 5 μg kg−1 in smoked meat products was not exceeded in any samples. Correlation statistic analysis (P < 0.05) of obtained contents from samples both from TS and IS showed that BaP is a good marker both for 16 EU priority PAHs and 12 IARC probably and possibly carcinogenic PAHs (IS: RBaP/Σ16PAHs = 0.95, RBaP/Σ12PAHs = 0.96; TS: RBaP/Σ16PAHs = 0.71, RBaP/Σ12PAHs = 0.88).

Polycyclic aromatic hydrocarbons (PAHs) in different types of smoked meat products from Serbia

The contents of the16 EU priority PAHs in six different meat products from Serbia (beef ham, pork ham, bacon without skin, bacon with skin, cajna sausage and sremska sausage) were examined during the process of smoking. All these meat products from meat industry Zlatiborac, Mačkat, Serbia presented in this study, have not previously been analysed concerning to their contents of PAH compounds. Determination and quantification of PAHs in meat products were performed by a Fast GC/HRMS method. The maximum level for benzo[a]pyrene (BaP) of 5μg/kg in smoked meat products was not exceeded in any samples. BaP comprises in general 4.6% of the total sum of the 16 EU priority PAHs and 15.2% of the total sum of the 12 IARC PAH compounds. The suitability of BaP as a marker both for 16 EU priority PAHs and 12 IARC probably and possibly carcinogenic PAHs was checked by applying correlation analysis.

Analysis of polycyclic aromatic hydrocarbons in solid matrixes by solid-phase microextraction coupled to a direct extraction device

Analysis of polycyclic aromatic hydrocarbons (PAHs) standards in model systems was carried out by solid-phase microextraction (SPME) coupled to a direct extraction device (DED) and subsequent gas chromatography/mass spectrometry (GC/MS). PAHs standard was added to gelatine systems at different concentrations. Extraction process was carried out by SPME-DED at 25 °C for 60 min. Polydimethylsiloxane 100 μm (PDMS 100 μm), divinylbenzene/polydimethylsiloxane 65 μm (DVB/PDMS 65 μm) and polyacrilate 85 μm (PA 85 μm) SPME fibres were tested. SPME-DED satisfactorily extracted PAHs with a molecular weight (MW) lower than 206 from the gelatine system. All fibres showed a good reproducibility (residual standard deviation (RSD) between 5.24% and 18.25%), linearity (regression coefficients between 0.8959 and 0.9983) and limit of detection (LOD) (between 0.008 and 0.138 ng mL −1). Presence of PAHs in different smoked meat products was also tested by SPME-DED. Different low MW PAHs were satisfactorily detected from all the foodstuffs studied. SPME-DED appears as a rapid, non-destructive technique for primary screening of low MW PAHs in solid matrixes.

POLYCYCLIC AROMATIC HYDROCARBONS (PAH) IN DANISH SMOKED FISH AND MEAT PRODUCTS

Twenty seven PAH were detected in 45 selected smoked food samples produced in Denmark, including mackerel, herring, trout, small sausages, salami, and bacon. The sum of PAH in smoked meat products ranged from 24 μg/kg for salami to 64 μg/kg in bacon, while those in fish products ranged from 22 μg/kg in smoked mackerel prepared in an electric oven to 1387 μg/kg in herring smoked by direct smoking. The concentration of benzo[a]pyrene for all sample types were below the maximum level of 5 μg/kg for smoked fish and meat set by the European Commission. Results from this survey confirm that the actual level of individual PAH in fish products is dependent on variables such as the type of wood used in the smoking process. Furthermore, the use of the benzo[a]pyrene approach for estimation of the carcinogenicity of PAH in food is confirmed. The Danish intake of benzo[a]pyrene from these smoked products is 2 to 4 ng/person/day.

Bacterial quality of a smoked meat product (“Suya”)

The bacteriological quality of “suya” sold within Makurdi metropolis was determined. Suya samples from four selected locations were examined bacteriologically for both Total Plate and Coliform Counts. Mean Total Plate and Coliform Counts varied from 3.7x10 5 cfu/g to 2.4x10 6 cfu/g and 1.9x10 2 cfu/g to 1.0x10 3 cfu/g of samples respectively. Faecal coliform bacteria were isolated from all suya samples with the same pattern of distribution. There was significant difference (p>0.05) of bacterial contamination among samples from the different locations using Tukey\'s LSD multiple comparison test. The Total Plate Count and Coliform Counts of most samples were within recommended safe limit for meat except the coliform count of the Wurukum (WK) sample that was above the limit of 4x10 2 cfu/g for Escherichia coli . Isolation of faecal coliforms from all samples in this investigation should be a serious concern to consumers. This calls for urgent improvement on the hygienic handling of the product by suya processors. Keywords : suya, faecal coliforms, contamination, bacteriological quality, hygienic conditions Nigerian Food Journal Vol. 23 2005: 239-242

Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings

This review deals with effects of environmental and physicochemical factors affecting polyaromatic hydrocarbon (PAH) elimination from smoked meat products and liquid smoke flavoring (LSF). In the introductory part, some essential information are aimed at principles of food smoking and PAH formation during smoke generation as a result of incomplete wood combustion. Also, an application of alternative technology for food aromatization using LSF is briefly mentioned. Similarly, latest European legislation, biological effects, and analytical aspects of PAHs are mentioned concisely. The main part is devoted to physicochemical factors affecting the PAH content in smoked meat products, such as light, additional cooking, and packaging, which are able to decrease considerably PAH content in some meat products. The most important effect on PAH concentration decrease in LSF has low-density polyethylene (LDPE) package due to sorption processes on a surface of the plastic with subsequent diffusion into the plastic bulk. A less effective material is polyethylene terephthalate (PET), when only a surface adsorption process comes into account. Moreover, this process is affected also by other compounds presented in liquid media able to compete for the adsorption center on the PET surface.

A GC/MS method for the determination of carcinogenic polycyclic aromatic hydrocarbons (PAH) in smoked meat products and liquid smokes

A GC/MS method for the determination of ten polycyclic aromatic hydrocarbons (PAH) with four to six condensed aromatic carbon rings (including the six carcinogenic PAH) in smoked meat products and liquid smokes has been developed. The method implies accelerated solvent extraction (ASE), gel permeation chromatography for efficient lipid removal without saponification and 13C-labelled PAH for quantification. The calibration curves showed a good linearity for all PAH in the concentration range 0.01–10,000 ppb, the repeatabilities (RSDs, n=6) of different PAH ranged from 3 to 12%. Using this method, the analysis of a standard reference material of the National Institute of Standards and Technology (mussel tissue, SRM 2977) resulted in a good accordance between measured and certified PAH concentrations. The determination of PAH contents in 26 samples of smoked meat products and liquid smokes further confirmed the analytical power of the new method and gave a first insight into the specific PAH patterns.

Lipid peroxidation-derived cytotoxic aldehyde, 4-hydroxy-2-nonenal in smoked pork

The contents of 4-Hydroxy-2-nonenal (HNE), cytotoxic aldehyde, in smoked meat products (ham, bacon and sausage) were analyzed. All the samples analyzed contained HNE, although large differences in the contents between the different samples were observed. In one lot of ham (H1) and wiener sausage (WS1) a high level in HNE was observed. The changes of HNE contents of pork meats containing 0, 0.1, 0.5 and 1% Sugi wood vinegar (SWV) stored at 0 °C were also analyzed for 7 days. As an index of lipid peroxidation level, malonaldehyde (MA) contents were also analyzed in these samples. After 7 days of storage, HNE was detected only in pork meats containing 1% SWV and the level was similar to those of H1 and WS1. Judging from MA contents, SWV may act as a pro-oxidant in pork meats and HNE may accumulate in pork in which lipid peroxidation is in progress.

Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C

The product type was shown to strongly affect the growth rate and the composition of the spoilage lactic flora during refrigerated (4°C) storage of cooked, cured meats, sharing their processing plant environment, day of production and film packaging conditions. Growth of lactic acid bacteria (LAB) under vacuum was more prolific on the product in the order: ham>turkey breast fillet>smoked pork loin>pariza>mortadella>bacon, and ham>frankfurters, manufactured in two industrial meat plants A and B, respectively. The Lactobacillus sakei/curvatus group prevailed in all products, except the non-smoked, boiled whole-meats, i.e. cooked ham and turkey breast fillet, where Leuconostoc mesenteroides subsp.mesenteroides predominated. Lactobacillus sakei was by far the most prevalent species in smoked whole-meats, i.e. pork loin and bacon. Emulsion sausages, i.e. pariza, mortadella and frankfurters, contained a more diverse lactic flora.Leuconostoc carnosum and Lc. citreum occurred in boiled, whole-meats and emulsion sausages, respectively.Weissella viridescens was isolated from smoked meat products only. A very good correlation between the LAB growth and types and important intrinsic factors, such as the product pH, moisture, salt (brine) concentration and cooking method could be observed. When ham and frankfurters from plant B were stored in air, yeasts and mainly Brochothrix thermosphacta became important members of the spoilage association. Growth of LAB was faster in air. The presence of oxygen resulted in a replacement ofLc. mesenteroides subsp. mesenteroides by other Leuconostoc spp. in ham, and in a shift of the spoilage flora from homo- to heterofermentative LAB species in frankfurters.

Determination of PAHs in various smoked meat products and different samples by enzyme immunoassay

An enzyme immunoassay was used to determine benzo[a ]pyrene (BaP) in smoked meat products and other samples of food and environmental origin. The method used has a detection limit (3 σ) of 0.1 μg kg−1 and a coefficient of variation less than 10%. The main aim of the study was to compare the possible influence of different smoking processes and packaging material on the amount of BaP deposited on smoked meat product, mainly different sausages. The lowest amount of BaP was found when smoke produced by steam in the indirect method smoking-chamber was used. A slightly protective effect of polyamide casing was noted. © 1999 Society of Chemical Industry

Determination of PAHs in various smoked meat products and different samples by enzyme immunoassay

An enzyme immunoassay was used to determine benzo[a ]pyrene (BaP) in smoked meat products and other samples of food and environmental origin. The method used has a detection limit (3 σ) of 0.1 μg kg−1 and a coefficient of variation less than 10%. The main aim of the study was to compare the possible influence of different smoking processes and packaging material on the amount of BaP deposited on smoked meat product, mainly different sausages. The lowest amount of BaP was found when smoke produced by steam in the indirect method smoking-chamber was used. A slightly protective effect of polyamide casing was noted. © 1999 Society of Chemical Industry

Colour changes during manufacture of Galician chorizo sausage

Galician chorizo sausage is a smoked-meat product containing chilli pepper. This study investigated changes in its colour (CIE colour coordinates L*, a* and b*, together with redness index, hue, chroma and perceived colour) during the curing process. Samples were obtained from three manufacturers (A, B and C) whose smoking and curing procedures differ markedly. Most of the colour measurement showed clear changes during curing. All measurement except external L* varied significantly among samples obtained from the different manufacturers. Pairwise comparisons indicated that in most cases there were significant differences between samples from manufacturer A (who smokes the product for only 6 h) and manufacturers B and C (who smoke the product for a longer period), but not between samples from manufacturers B and C. The pH, water activity and moisture content were also monitored; again, these variables differed significantly between A and B and between A and C, but not between B and C.