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- W2036879427 abstract "The polycyclic aromatic hydrocarbon (PAH) content in two traditional smoked sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in Chorizo de cebolla (101.81 vs. 98.48 μgkg(-1)). Most contents of PAHs found in both sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[a]pyrene (BaP) of 5 μgkg(-1) in smoked meat products was not exceeded in any samples. BaP represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for Chorizo gallego and Chorizo de cebolla, respectively. Correlation statistic analysis (P < 0.01) of the contents from samples analysed, showed that BaP was a good marker for Σ15 PAHs in Chorizo gallego samples (R(BaP/Σ15PAHs) = 0.77; P < 0.01) and it was a good marker for 7 U.S. EPA probably carcinogenic PAHs in Chorizo de cebolla samples (R(BaP/7EPA) = 0.95) and in Chorizo gallego samples (R(BaP/7EPA) = 0.81)." @default.
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- W2036879427 date "2011-09-01" @default.
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- W2036879427 title "Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Chorizo gallego” and “Chorizo de cebolla”" @default.
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- W2036879427 doi "https://doi.org/10.1016/j.meatsci.2011.03.017" @default.
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