title: Elimination of polycyclic aromatic hydrocarbons from smoked sausages by migration into polyethylene packaging.
abstract: The objective of this work was a study of interactions between a smoked meat product and plastic packaging to find a possibility of elimination of polycyclic aromatic hydrocarbons (PAH) from smoked sausages by migration into the packaging. Smoked meat sausages were packed into o-polyamide/low density polyethylene laminated film and content of four PAH was determined at 0, 15, 30, 45, 60, 75, 90, 120, 150 and 180 min by HPLC. During this time, total PAH4 content decreased from 30.1 to 5.7 μg/kg, benzo[a]anthracene decreased from 11.5 to 2.1 μg/kg, chrysene from 9.4 to 1.9 μg/kg, benzo[b]fluoranthene from 5.3 to 0.6 μg/kg and benzo[a]pyrene from 3.9 to 1.1 μg/kg while PAH4 content in non-packed sausages remained at a constant level. So, while sausages did not meet European safety limits set for PAH4 content of 12 μg/kg and 2 μg/kg for benzo[a]pyrene before packaging, these limits were met at the end of the experiment. This decrease was brought about by migration of PAH4 from sausages into low density polyethylene packaging bulk and the measure of decrease can be predicted by a kinetic equation, making it possible to calculate PAH content equal to any time of experiment as well as the time of interaction necessary to fulfil EU legislative limits.
authors: HighChem Ltd., Lešková 11, 811 04 Bratislava, Slovak Republic.
authors: Jana
authors: J
authors: Semanová
authors: Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic.
authors: Božena
authors: B
authors: Skláršová
authors: Institute of Physical Chemistry and Chemical Physics, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic.
authors: Peter
authors: P
authors: Šimon
authors: Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic. Electronic address: qsimko@stuba.sk.
authors: Peter
authors: P
authors: Šimko
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D018857:Food Packaging / Q000295:instrumentation*; D007700:Kinetics; D008461:Meat Products / Q000032:analysis*; D011084:Polycyclic Aromatic Hydrocarbons / Q000737:chemistry*; D020959:Polyethylene / Q000032:analysis*; D012906:Smoke; D013552:Swine
chemical_list: D011084:Polycyclic Aromatic Hydrocarbons; D012906:Smoke; D020959:Polyethylene
keywords: Benzo[a]anthracene (PubChem CID: 5954); Benzo[a]pyrene (PubChem CID: 2336); Benzo[b]fluoranthene (PubChem CID: 9153); Chrysene (PubChem CID: 9171); Diffusion; Food safety; HPLC; Kinetics; Low density polyethylene; Polycyclic aromatic hydrocarbons; Smoked meat sausages