Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions. (3rd July 2022)

• Record Type: Journal Article
• Authors: Škaljac, Snežana; Jokanović, Marija; Tomović, Vladimir; Šojić, Branislav; Ikonić, Predrag; Peulić, Tatjana; Ivić, Maja; Vranešević, Jelena; Kartalović, Brankica
• Is Part Of: Polycyclic aromatic compounds. Volume 42:Number 6(2022)
• Page Start: 3124
• Page End: 3134
• Publication Date: 2022-07-03
• Subjects: Petrovská klobása -- Staphylococcus xylosus -- CIE L*a*b* color parameters -- PAH -- industrial smoking conditions; Polycyclic aromatic compounds -- Periodicals; 547
• DOI: 10.1080/10406638.2020.1853183
• Languages: English
• ISSNs: 1040-6638

Abstract

Abstract: Petrovská klobása is traditional dry fermented sausage with intense red color, what differentiate it from other products of the same type. Very important factor in traditional sausage production is smoking, providing unique surface color of Petrovská klobása . On the other hand, smoking produces certain types of potentially carcinogenic chemicals, such as polycyclic aromatic hydrocarbons (PAH). Having in mind that assignment of the science is to help in transition of production from small household conditions to industrial ones, primarily with shortening fermentation and ripening time, and keeping the standard quality of the product the main aims of this work were to investigate the effects of autochthonous starter culture ( Staphylococcus xylosus ) addition on color formation of Petrovská klobása ; and to determine the content of PAH in Petrovská klobása smoked in industrial conditions. Instrumental color characteristics (CIE L*a*b* system), contents of 13 US-EPA PAH (from Environmental Protection Agency list), pH values and moisture contents were determined during the processes of smoking, drying and ripening (throughout 60 days of production). Sensory evaluation of color was performed additionally, at the end of drying period (day 60 of production). Dry fermented sausages produced with addition of autochthonous starter culture had significantly (P < 0.05) higher value of redness- a* (27.94) and better sensory score (P < 0.05) for color (4.3) comparing to control group of sausages (25.23; 3.9, respectively) at the end of drying period. Results of this study demonstrated that addition of S. xylosus had positive effect on color of the Petrovská klobása . Contents of benzo[a]pyrene and PAH4 were below the limits of detection in all analyzed samples of Petrovská klobása smoked in industrial conditions (2 days per 5 hour). These results indicated the safety of sausages produced in this manner, from the PAH point of view. Highlights: Effect of autochthonous starter culture on color of dry fermented sausages was analyzed Staphylococcus xylosus had positive effect to color of the Petrovská klobása BaP and PAH4 values were below the limit of detection in samples of Petrovská klobása Sausages smoked in industrial conditions (2 day per 5 hour) were safety from the PAH point of view