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Research Article

Influence of temperature of wood pyrolysis on the content of polycyclic aromatic hydrocarbons in smoked meats

Karolina Choroszy, Krzysztof Tereszkiewicz, Łukasz Kulig

Rzeszów University of Technology, Faculty of Management, Department of Computer Engineering in Management, al. Powstańców Warszawy 8, 35-959 Rzeszów, Poland

1. Acta Sci. Pol. Zootechnica, 16(3), 2017, 35‒42
2. DOI: 10.21005/asp.2017.16.3.05

Abstract. The aim of the study was to evaluate the effect of wood pyrolysis temperature on the content of polycyclic aromatic hydrocarbons in selected sausage products. The study material consisted of rural sausage smoked in traditional way in two chambers. The tested PAH content of the samples was determined by liquid chromatography (HPLC). Studies have shown that running a smoking process at an average temperature of 551.2°C resulted in a significant reduction in the concentration of polycyclic aromatic hydrocarbons compared to their content in the article smoked at an average temperature of 675.2°C. The concentration of benzo(a)pyrene in smoked sausage at lower temperatures was in accordance with the applicable standards. And the sum of the four PAHs, both at higher and lower temperatures, exceeded the current recommendations.

Keywords: smoking, smoking temperature, deli meats, polycyclic aromatic hydrocarbons