<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The aim of the study was to examine the influence of meteorological conditions observed during the process of traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham. The material of the study comprised traditional Polish pork ham, one of the most frequently purchased and consumed meat products in Poland. The analysed ham was smoked with the traditional method using beech chips and pieces. Smoking time was four hours. During laboratory research the basic chemical composition of the product was examined. Using the HPLC method, the level of 15 selected Polycyclic Aromatic Hydrocarbons (PAHs). The obtained results show that the level of selected polycyclic aromatic hydrocarbons in the examined material depended on atmospheric pressure and relative air humidity. Atmospheric pressure significantly influenced the content of benzo(b)fluoranthene, benzo(a)anthracene and indeno(c,d)pyrene. Relative humidity impacted the absorption level of 5-methylchrysene, benzo(a)pyrene, benzo(b)fluoranthene, benzo(g,h,i)perylene, benzo(j)fluoranthene and indeno(c,d)pyrene. An influence of air temperature during the smoking process on PAHs content in the product was not observed. The results indicate that traditional smoking should be conducted under conditions of high relative humidity – ideally above 75%, and high atmospheric pressure – above 1000 hPa.</p>
</abstract>

The aim of the study was to examine the influence of meteorological conditions observed during the process of traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham. The material of the study comprised traditional Polish pork ham, one of the most frequently purchased and consumed meat products in Poland. The analysed ham was smoked with the traditional method using beech chips and pieces. Smoking time was four hours. During laboratory research the basic chemical composition of the product was examined. Using the HPLC method, the level of 15 selected Polycyclic Aromatic Hydrocarbons (PAHs). The obtained results show that the level of selected polycyclic aromatic hydrocarbons in the examined material depended on atmospheric pressure and relative air humidity. Atmospheric pressure significantly influenced the content of benzo(b)fluoranthene, benzo(a)anthracene and indeno(c,d)pyrene. Relative humidity impacted the absorption level of 5-methylchrysene, benzo(a)pyrene, benzo(b)fluoranthene, benzo(g,h,i)perylene, benzo(j)fluoranthene and indeno(c,d)pyrene. An influence of air temperature during the smoking process on PAHs content in the product was not observed. The results indicate that traditional smoking should be conducted under conditions of high relative humidity – ideally above 75%, and high atmospheric pressure – above 1000 hPa.

The influence of meteorological conditions during traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham

The Faculty of Management, Department of Computer Engineering in Management

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The aim of the study was to examine the influence of meteorological conditions observed during the process of traditional smoking on polycyclic aromatic...

The influence of meteorological conditions during traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham

Publié en ligne: 30 déc. 2021

Pages: 243 - 252

Reçu: 02 mars 2021

Accepté: 15 sept. 2021

DOI: https://doi.org/10.2478/aucft-2021-0022

Mots clés
traditional smoking, polycyclic aromatic hydrocarbons, air temperature, atmospheric pressure, relative air humidity, quality management

© 2020 Karolina Choroszy et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The influence of meteorological conditions during traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham

Publié en ligne: 30 déc. 2021

Pages: 243 - 252

Reçu: 02 mars 2021

Accepté: 15 sept. 2021

DOI: https://doi.org/10.2478/aucft-2021-0022

Mots cléstraditional smoking, polycyclic aromatic hydrocarbons, air temperature, atmospheric pressure, relative air humidity, quality management

© 2020 Karolina Choroszy et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
traditional smoking, polycyclic aromatic hydrocarbons, air temperature, atmospheric pressure, relative air humidity, quality management