Influence of smoking process on polycyclic aromatic hydrocarbons’ content in meat products

Abstract

Abstract. The PAHs content in four groups of meat products industrially and traditionally smoked was determined. Methodology applied for the study included fat’s extraction, PAHs isolation using GPC and consequently qualitative-quantitative compound’s deter-mination by HPLC-FLD/DAD. Mostly traditional method of smoking affected the higher total PAHs contamination. For all products smoked using both methods it was proved that internal parts had a significantly lower total PAHs contamination as well as each individ-ual PAH content than exteriors of the same products. Irrespectively of smoking method applied, benso[a]pyrene’s content was much lower than maximum tolerable limit of 5 µg·kg-1, which was set for smoked meat products in Commision Regulation (EC) No. 208/2005. Key words: polycyclic aromatic hydrocarbons, smoking process, meat products