Original scientific paper
https://doi.org/10.31727/m.26.6.4
Influence of smoking method and anatomical location on the content of polycyclic aromatic hydrocarbons in Turopolje ham
Danijel Karolyi
orcid.org/0000-0003-0409-9071
; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
*
Sandra Petričević
orcid.org/0000-0002-5664-6367
; Croatian Veterinary Institute, Regional institute Split, Split, Croatia
Zoran Luković
orcid.org/0000-0001-5447-3637
; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Dubravko Škorput
orcid.org/0000-0002-1217-8901
; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Ana Kaić
orcid.org/0000-0003-0509-431X
; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Krešimir Salajpal
; Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
Marjeta Čandek-Potokar
orcid.org/0000-0003-0231-126X
; Agricultural Institute of Slovenia, Ljubljana, Slovenia
* Corresponding author.
Abstract
In order to support a more sustainable breeding of the local Turopolje pig, the breed needs to be valorised through high added-value meat products, such as dry-cured and smoked Turopolje ham. To date, there are very few data on the quality and safety of Turopolje ham, including information on the content and distribution of potential contaminants such as polycyclic aromatic hydrocarbons (PAHs) from smoke. Hence, the aim of this study was to investigate the influence of smoking method (traditional or industrial) and anatomical site (M. biceps femoris - BF or M. semimembranosus - SM) on the content of PAHs in Turopolje ham. All hams (n=15) were produced the same way, differing only in smoking procedures; a traditional way above the firebox (group TRAD, n=5) or in the smoking chamber (group IND A - standard smoking, n=5 or B – 50 % reduced smoking, n=5). PAHs content (μg/kg) was determined and quantified by high-performance liquid chromatography with fluorescence detection (HPLC-FLD). Two-way analysis of variance was performed (GLM procedure of SAS) with fixed effects of smoking (S), muscle (M) and their interaction (SxM). Of the PAHs investigated, 14 compounds were detected. The results showed that TRAD hams had higher levels of anthracene (Ant), chrysene (Chr), benzo[b]fluoranthene (BbFA), benzo[a]pyrene (BaP), and the sum of benz[a]anthracene (BaA), Chr, BbFA and BaP (PAH 4) than hams from both A and B IND groups. TRAD hams had also higher content of acenaphthene (Acp), phenanthrene (Phen), pyrene (Py), BaA, and total PAHs than IND B hams. Compared to BF, SM muscle had higher content of several PAHs i.e. naphthalene (Nap), fluorine (Flu), Acp, Phen, Ant, fluoranthene (Flt), Py, BaA, benzo[k]fluoranthene (BkFA), benzo[ghi]perylene (BghiP), and also higher total PAH content. However, a significant SxM interaction was observed for Phen and Ant content which were higher only in SM muscle of TRAD hams. In conclusion, this study shows a marked influence of smoking method and anatomical site on the PAHs content in Turopolje hams, mainly in the form of lower BaP and the sum of PAH4 content in all chamber smoked hams compared to traditionally smoked hams and higher levels of light PAHs, some heavy PAHs and total PAH content in the more exposed SM compared to the inner BF muscle. Reduced smoking in IND hams did not affect BaP and the sum of PAH4 content, but reduced the content of some individual and total PAHs content. All IND hams and TRAD hams were below the maximum permitted level for BaP. However, two out of five hams from the TRAD group exceeded the limit for the sum of PAH4 (30 μg/kg) set by EU legislation for traditionally smoked meat products, indicating the need for stricter control of the traditional smoking process.
Keywords
dry-cured ham; meat smoking; PAH compounds; muscle; Turopolje pig
Hrčak ID:
323268
URI
Publication date:
7.12.2024.
croatian german spanish italian
Visits: 0 *