Influence of Casing Types and Cold Storage on Polycyclic Aromatic Hydro Carbons (PAHs) in Smoked Beef Sausage | ||
| Assiut Journal of Agricultural Sciences | ||
| Article 1, Volume 47, Issue 2, April 2016, Pages 1-12 PDF (295.17 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajas.2016.504 | ||
| Abstract | ||
| The sheep sausages casing and cellulose casings smoked in indirect traditional smokehouses were studied in order to assess the influence of smoking conditions on the PAH contents. Dependency on hot smoking conditions (with indirect smoking), using two types of casing (sheep casing and cellulose casings).All smoked samples are storage at 4°C For 90 days. Smoked sausages samples by indirect technique, using smoke from an external smoke generator were assessed. The total Polycyclic aromatic hydrocarbons (PAHs) appeared in study, divided to three group; the first group was low molecular weight PAHs recorded very high value in two types of beef sausage (2209.2285 µg /Kg and 598.865 µg /Kg); The second group (PAH4) recorded very low content in two types of beef sausage (0.0007 µg /Kg). Benzo(a) pyrene (BaP) levels were below the limit of quantification (0.0002µg/kg) appeared in products. The third group was heavy PAHs recorded (481.7937 µg /Kg and 0.0009 µg /Kg) in sheep and cellulose; respectivly. Cold storage of samples caused significant decrement of (PAHS). Based on this results it could be concluded that smoked sausage samples by indirect technique and used cellulose casing caused significant decrement of (PAHs). As compared with indirect technique and sheep casing. | ||
|
Statistics Article View: 390 PDF Download: 631 |
||
