文章基本信息

标题：Polycyclic aromatic hydrocarbons residues in Gentile di maiale, a smoked meat product typical of some mountain areas in Latina province (Central Italy)
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作者：Giuseppe Carrabs ; Raffaele Marrone ; Raffaelina Mercogliano 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2014
卷号：3
期号：2
DOI：10.4081/ijfs.2014.1681
语种：English
出版社：PAGEPress Publications
摘要：Gentile di maiale is a typical meat product prepared in some traditional plants of Latina Province (Central Italy). It is obtained from dehydration, salting, smoking and ripening of swine rectum. Aim of this study was to evaluate the influence of the traditional smoking process on polycyclic aromatic hydrocarbons (PAHs) content by means of high-performance liquid chromatographic/fluorescence detection. Polycyclic aromatic hydrocarbons detected in 8 samples of raw material (swine rectum) and samples of smoked gentile were: benzo[a]anthracene, chrisene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a] pyrene, benzo[a,h]anthracene. Their residues were detected in all samples of finished product. European Regulation 835/2011 established two levels of PAHs content in meat products. According to first levels, in force until September 2014, only 2 out of 8 samples exceeded legal limit. According to the subsequent, more restrictive, limits all samples would be non-compliant. An improvement and a standardisation of traditional smoking procedures are recommended.
关键词：Polycyclic aromatic hydrocarbons; Gentile di maiale; smoked meat product