Professional paper
Polycyclic aromatic hydrocarbon content and chemical composition of home-made (non)smoked cooked cheeses
Nevijo Zdolec
orcid.org/0000-0001-7413-8115
; Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Vesna Mežnarić
; Bioinstitut d.o.o., Čakovec, Croatia
Nenad Martinec
; Bioinstitut d.o.o., Čakovec, Croatia
Anamarija Čižmak
; Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Valerij Pažin
; Lidl Croatia
Abstract
In this study the chemical composition and polycyclic aromatic hydrocarbon content was evaluated of home-made smoked and non-smoked cooked cheeses. Three batches of cooked cheese, smoked cooked cheese, cooked cheese with hot pepper, and smoked cooked cheese with hot pepper were produced. Samples were tested for their content of proteins, fat, moisture, ash and fiber by standard chemical methods. The PAH content was measured by gas chromatography, coupled with mass spectrometry detection (GCMS/MS). The non-smoked cheeses showed the following composition: 17.84 ± 2.46 % of proteins, 23.01 ± 1.99 % of fat, 46.62 ± 13.09 % of moisture, 1.11 ± 0.24 % of fibers and 4.00 ±0.43 % of ash. The average values measured in the smoked cheeses were 19.90 ± 0.89 % (P<0.05), 23.94 ± 2.98 %, 47.80 ± 4.31 %, 1.00 ± 0.21 %, 3.95 ± 0.76 and 3.95 ± 0.76 %, respectively. An average PAH concentration of 17.85 ± 8.85 µg/kg and 311.765 ± 269.2 µg/kg (P<0.01) was found in non-smoked and smoked cheeses, respectively. Among the 16 PAH tested, only naphthalene, acenaphthylene, fluorene, phenanthrene, fluoranthene were found. Two samples were positive for benz[a]anthracene in low concentrations (0.359 µg/kg and 0.166 µg/kg). Benzo[a]pyrene content was below the limit of quantification in all samples. PAH concentrations correlated positively with fat content (R=0.91), and negatively with cheese moisture (R=–0.87). These results indicate the low risk from hazardous PAHs from consumption of traditional smoked cooked cheeses.
Keywords
cooked cheese; traditional product; smoking; PAH
Hrčak ID:
229207
URI
Publication date:
24.6.2019.
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