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https://doi.org/10.31727/m.21.5.4

Polycyclic aromatic hydrocarbons in four different types of Croatian dry-cured hams

Ivna Poljanec ; Prehrambeno biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Nives Marušić Radovčić ; Prehrambeno biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Danijel Karolyi ; Agronomski fakultet, Sveučilište u Zagrebu
Sandra Petričević ; Hrvatski veterinarski institut, Split, Hrvatska
Tanja Bogdanović ; Hrvatski veterinarski institut, Split, Hrvatska
Eddy Listeš ; Hrvatski veterinarski institut, Split, Hrvatska
Helga Medić ; Prehrambeno biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: engleski, pdf (5 MB) str. 458-468 preuzimanja: 92* citiraj
APA 6th Edition
Poljanec, I., Marušić Radovčić, N., Karolyi, D., Petričević, S., Bogdanović, T., Listeš, E. i Medić, H. (2019). Polycyclic aromatic hydrocarbons in four different types of Croatian dry-cured hams. MESO: Prvi hrvatski časopis o mesu, XXI (5), 458-468. https://doi.org/10.31727/m.21.5.4
MLA 8th Edition
Poljanec, Ivna, et al. "Polycyclic aromatic hydrocarbons in four different types of Croatian dry-cured hams." MESO: Prvi hrvatski časopis o mesu, vol. XXI, br. 5, 2019, str. 458-468. https://doi.org/10.31727/m.21.5.4. Citirano 31.05.2020.
Chicago 17th Edition
Poljanec, Ivna, Nives Marušić Radovčić, Danijel Karolyi, Sandra Petričević, Tanja Bogdanović, Eddy Listeš i Helga Medić. "Polycyclic aromatic hydrocarbons in four different types of Croatian dry-cured hams." MESO: Prvi hrvatski časopis o mesu XXI, br. 5 (2019): 458-468. https://doi.org/10.31727/m.21.5.4
Harvard
Poljanec, I., et al. (2019). 'Polycyclic aromatic hydrocarbons in four different types of Croatian dry-cured hams', MESO: Prvi hrvatski časopis o mesu, XXI(5), str. 458-468. https://doi.org/10.31727/m.21.5.4
Vancouver
Poljanec I, Marušić Radovčić N, Karolyi D, Petričević S, Bogdanović T, Listeš E i sur. Polycyclic aromatic hydrocarbons in four different types of Croatian dry-cured hams. MESO: Prvi hrvatski časopis o mesu [Internet]. 2019 [pristupljeno 31.05.2020.];XXI(5):458-468. https://doi.org/10.31727/m.21.5.4
IEEE
I. Poljanec, et al., "Polycyclic aromatic hydrocarbons in four different types of Croatian dry-cured hams", MESO: Prvi hrvatski časopis o mesu, vol.XXI, br. 5, str. 458-468, 2019. [Online]. https://doi.org/10.31727/m.21.5.4

Sažetak
Polycyclic aromatic hydrocarbons (PAHs) represent an important contaminant group in a variety of food products. Since PAHs are commonly present in meat products, this study aimed to determine PAH content in four types of Croatian dry-cured hams (Dalmatian, Drniš, Krk and Istrian) produced by four different processing methods. Determination and quantification of PAHs were performed by High performance liquid chromatography with fluorescence detection (HPLC-FLD). Out of 15 investigated PAHs, 13 compounds were detected. The total average benzo(a)pyrene (BaP) and PAH4 levels obtained from dry-cured hams ranged from 0.05-0.10 µg/kg and 0.41-0.67 µg/kg, respectively. Even though Krk and Istrian dry-cured ham manufacturing processes do not include the smoking phase, no significant differences were found between investigated dry-cured hams in terms of BaP, PAH4, PAH8 and PAH 15 contents. The presence of detected PAHs in non-smoked dry-cured hams could be a result of the addition of spices in the salting phase. BaP and PAH4 contents found in dry-cured ham samples did not exceed the currently legal levels according to the European legislation.

Ključne riječi
dry-cured ham; polycyclic aromatic hydrocarbons; benzo(a)pyrene; HPLC-FLD

Hrčak ID: 226639

URI
https://hrcak.srce.hr/226639

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