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Effect of the inclusion of smoking step in Iberian sausage processing on levels of polycyclic aromatic hydrocarbons

机译：吸烟步骤在伊比利亚香肠加工对多环芳烃水平的影响

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A traditional Iberian pork sausage, salchichon, was elaborated including a treatment of cold smoking for 18 hours using wood from Quercus ilex. The levels of six polycyclic aromatic hydrocarbons (PAH) (B(b)F, B(k)F, B(a)A, B(a)P, B(ghi)P and I(123-cd)P) were analyzed at the end of processing. PAH were determined by HPLC-FLD. A control batch that was not smoked was also evaluated. For the control group (n=15) results showed that the six PAH analyzed in this study were not found in detectable amounts. In the smoked batch (n=15) a total sum of the six PAH of 0.4μg/kg were found, being low quantity probably due to the shorter period of smoking than those usually referred in other studies. The 18 hours smoking step incorporated during processing of salchichon do not pose any toxicological risk in relation to the presence of PAH.
机译：阐述了传统的伊比利亚猪肉香肠，Salchichon，包括使用栎藻虫的木材治疗18小时的冷吸烟。六个多环芳烃（PAH）（B（b）f，b（k）f，b（a）a，b（a）p，b（ghi）p和i（123-cc）p）的水平是在处理结束时分析。 PAH由HPLC-FLD确定。还评估了不吸烟的对照批次。对于对照组（N = 15）结果表明，在可检测量中发现本研究中分析的六种PAH。在烟熏批次（n = 15）中，发现了0.4μg/ kg的六个PAH的总和，可能是由于较短的吸烟时间而不是通常在其他研究中的吸烟时期。在Salchichon加工过程中加入的18小时吸烟步骤不会与PAH的存在有关的任何毒理风险。

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