TY  - JOUR
AU  - Babić, Jelena M.
AU  - Kartalović, Brankica
AU  - Skaljac, Snežana
AU  - Vidaković, Suzana
AU  - Ljubojević, Dragana
AU  - Petrović, Jelena
AU  - Ćirković, Miroslav
AU  - Teodorović, Vlado
PY  - 2018
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1637
AB  - Common carp meat was smoked in traditional conditions without filter and with zeolite, granular activated carbon, and gravel filters. The aim of this study was to determine the influence of using different filters in traditional smoking conditions on 16 polycyclic aromatic hydrocarbons from the Environmental Protection Agency list (16 US-EPA PAHs). Determination and quantification of PAHs were performed by gas chromatography-mass spectrometry (GC-MS). According to the obtained results, all examined samples of common carp meat smoked in traditional conditions were safe for consumers regarding to the European Commission Regulation on PAH content. After statistical analysis, the zeolite filter appeared to be the best one based on food safety of traditional production of smoked common carp meat. Application of any of these filters to produce smoked common carp meat in traditional conditions resulted in a safer product, as lower levels of PAHs were obtained.
PB  - Taylor & Francis Ltd, Abingdon
T2  - Food Additives & Contaminants Part B-Surveillance
T1  - Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions
VL  - 11
IS  - 3
SP  - 208
EP  - 213
DO  - 10.1080/19393210.2018.1484821
ER  - 

@article{
author = "Babić, Jelena M. and Kartalović, Brankica and Skaljac, Snežana and Vidaković, Suzana and Ljubojević, Dragana and Petrović, Jelena and Ćirković, Miroslav and Teodorović, Vlado",
year = "2018",
abstract = "Common carp meat was smoked in traditional conditions without filter and with zeolite, granular activated carbon, and gravel filters. The aim of this study was to determine the influence of using different filters in traditional smoking conditions on 16 polycyclic aromatic hydrocarbons from the Environmental Protection Agency list (16 US-EPA PAHs). Determination and quantification of PAHs were performed by gas chromatography-mass spectrometry (GC-MS). According to the obtained results, all examined samples of common carp meat smoked in traditional conditions were safe for consumers regarding to the European Commission Regulation on PAH content. After statistical analysis, the zeolite filter appeared to be the best one based on food safety of traditional production of smoked common carp meat. Application of any of these filters to produce smoked common carp meat in traditional conditions resulted in a safer product, as lower levels of PAHs were obtained.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "Food Additives & Contaminants Part B-Surveillance",
title = "Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions",
volume = "11",
number = "3",
pages = "208-213",
doi = "10.1080/19393210.2018.1484821"
}

Babić, J. M., Kartalović, B., Skaljac, S., Vidaković, S., Ljubojević, D., Petrović, J., Ćirković, M.,& Teodorović, V.. (2018). Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions. in Food Additives & Contaminants Part B-Surveillance
Taylor & Francis Ltd, Abingdon., 11(3), 208-213.
https://doi.org/10.1080/19393210.2018.1484821

Babić JM, Kartalović B, Skaljac S, Vidaković S, Ljubojević D, Petrović J, Ćirković M, Teodorović V. Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions. in Food Additives & Contaminants Part B-Surveillance. 2018;11(3):208-213.
doi:10.1080/19393210.2018.1484821 .

Babić, Jelena M., Kartalović, Brankica, Skaljac, Snežana, Vidaković, Suzana, Ljubojević, Dragana, Petrović, Jelena, Ćirković, Miroslav, Teodorović, Vlado, "Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions" in Food Additives & Contaminants Part B-Surveillance, 11, no. 3 (2018):208-213,
https://doi.org/10.1080/19393210.2018.1484821 . .