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[Comprehensive Assessment of the Content of Polycyclic Aromatic Hydrocarbons and Dependence of Their Accumulation in Meat Products]

[Comprehensive Assessment of the Content of Polycyclic Aromatic Hydrocarbons and Dependence of Their Accumulation in Meat Products]

A V Kulikovsky, I F Gorlov, M I Slozhenkina, A N Ivankin, N L Vostrikova, O A Kuznetsova

Vopr Pitan. 2017;86(6):125-133.

PMID: 30592862

Abstract:

Dependences of the quantity of polycyclic aromatic hydrocarbons (PAH) on the conditions for the formation of components of smoke compositions, the type of wood, the formulation, the technology of production, and the type of packaging material have been studied. An increase in temperature from 450 to 700 °C lead to a 2-3-fold increase in the amount of PAH in meat products. It has been established that the use of a polyamide coating reduced the total carcinogenicity of sausages by 2.0-3.7 fold compared with protein and natural shells, which in terms of PAH accumulation were the most dangerous. Fibrous shell was able to provide a reduction in PAH level in the product up to 40% compared to natural one. The permeability of the fat fraction of the product for PAH was up to 10 fold higher than that of proteins and carbohydrates. The data obtained made it possible to determine the safety criteria for smoked meat products, taking into account the potential carcinogenic hazard of each PAH. The optimal indicators of the presence of PAH in the product are 8 PAH (benz[a]pyrene, chrysene, benz[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[g,h,i]perylene, dibenz[a,h]anthracene, indeno[1,2,3-c,d] pyrene). The PAH exposure on the human body has been determined under the constant consumption of smoked meat products. The prospective use of barrier protection technologies, substances possessing antiradical activity, and protective films to reduce residual PAH content has been proved. The results of the studies showed a 5-fold decrease in the total amount of PAH when using films impregnated with fat-containing micro anemulsion of vegetable or animal fat. The effect increased when meat was marinateв in a 9% solution of acetic acid or 3% solution of ascorbic acid.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP193395-A	Indeno[1,2,3-c,d]pyrene solution		193-39-5	Price

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