Polycyclic aromatic hydrocarbons in smoked food products and commerical liquid smoke flavourings
作者:
EnayatA. Gomaa,
J.Ian Gray,
Samir Rabie,
Clemente Lopez‐Bote,
AldenM. Booren,
期刊:
Food Additives & Contaminants
(Taylor Available online 1993)
卷期:
Volume 10,
issue 5
页码: 503-521
ISSN:0265-203X
年代: 1993
DOI:10.1080/02652039309374174
出版商: Taylor & Francis Group
关键词: PAHs;smoked meat;liquid smoke flavourings
数据来源: Taylor
摘要:
Smoked foods including turkey, pork, chicken, beef and fish products were screened for the presence of carcinogenic and non‐carcinogenic polycyclic aromatic hydrocarbons (PAHs). Eighteen commercial liquid smoke flavourings and seasonings were also analysed. Total PAH concentrations in smoked meat products ranged from 2.6 μg/kg in a cooked ham sample to 29.8 μg/kg in grilled pork chops, while those in fish products ranged from 9.3 μg/kg in smoked shrimp to 86.6 μg/kg in smoked salmon. Total concentrations of the carcinogenic PAHs (benzo[a]anthracene, benzo[b]fluoranthene, benzo[a]pyrene, dibenzo[a, h]anthracene, and indeno[l,2,3‐c,d]pyrene) ranged from non‐detectable in several meat products to 7.4 μg/kg in grilled pork chops, and from 0.2 μg/kg in trout to 16.0 μg/kg in salmon. In liquid smoke flavourings and seasonings, total PAH concentrations ranged from 6.3 to 43.7 μg/kg, with the carcinogenic PAHs ranging from 0.3 to 10.2 μg/kg.
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