Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions
Samo za registrovane korisnike
2018
Autori
Babić, Jelena M.Kartalović, Brankica
Skaljac, Snežana
Vidaković, Suzana
Ljubojević, Dragana
Petrović, Jelena
Ćirković, Miroslav
Teodorović, Vlado
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
PAHs / fish / zeolite filter / granular activated carbon filter / gravel filter / carp / smokedIzvor:
Food Additives & Contaminants Part B-Surveillance, 2018, 11, 3, 208-213Izdavač:
- Taylor & Francis Ltd, Abingdon
Finansiranje / projekti:
- Uticaj kvaliteta komponenata u ishrani ciprinida na kvalitet mesa, gubitke i ekonomičnost proizvodnje (RS-MESTD-Technological Development (TD or TR)-31011)
DOI: 10.1080/19393210.2018.1484821
ISSN: 1939-3210
PubMed: 29886818
WoS: 000445075100008
Scopus: 2-s2.0-85049135614
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - 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 . .