Original scientific paper
https://doi.org/10.31727/m.26.5.1
The influence of ripening on polycyclic aromatic hydrocarbons (PAH) in smoked dry-cured ham
Nives Marušić Radovčić
orcid.org/0000-0002-4238-0254
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
*
Ivana Župić
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
Sandra Petričević
; Veterinarski institut Split, Split, Hrvatska
Helga Medić
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Zagreb, Hrvatska
* Corresponding author.
Abstract
The aim of the study was to determine the concentrations of polycyclic aromatic hydrocarbons (PAHs) in smoked dry-cured ham after 12 and 18 months of ripening. The research was conducted on samples from two dry-cured muscles: biceps femoris (BF) and semimembranosus (SM). The presence of PAH compounds in the examined muscles was determined using high-performance liquid chromatography with fluorescence detection (HPLC-FLD). The results showed that PAH compounds accumulate more in the SM muscle due to its external position and greater exposure to external factors, particularly smoking. Additionally, the study concluded that the concentrations of most PAH compounds significantly decreased after 18 months of ripening in both muscles. The concentrations of benzo(a)pyrene (BaP) and PAH4 (BaP, BaA, BbF, Chr), which can be potentially harmful to human health, did not exceed the values set by the European Commission for meat products, making Dalmatinski pršut safe for consumption.
Keywords
smoked dry-cured ham; PAH compounds; HPLC-FLD; food safety
Hrčak ID:
321272
URI
Publication date:
14.10.2024.
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