EMU DSpace
Advanced Search
  • English 
    • English
    • Eesti
  • Login
    • English
    • Eesti
View Item 
  •   DSpace
  • Institute of Veterinary Medicine and Animal Sciences (VLI)
  • VLI Theses
  • 2. Master´s Theses
  • View Item
  •   DSpace
  • Institute of Veterinary Medicine and Animal Sciences (VLI)
  • VLI Theses
  • 2. Master´s Theses
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Polycyclic aromatic hydrocarbons (PAHs) in meat products and reduction options

Thumbnail
View/Open
Full Text (703.5Kb)
Review (will not made public) (37.52Kb)
Date
2022
Embargo Lift Date
10.09.2022
Author
Kyläkallio, Lotta
Metadata
Show full item record
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are harmful compounds formed in meat through pyrolysis and incomplete combustion of organic matter in several cooking practices, such as smoking and grilling. Heat treatments of meat are used for preservation and improving the organoleptic properties of meat. PAHs have toxic properties and pose a health hazard to humans. According to the literature, the concentrations of BaP and PAH4 in meat products can found in the range from 0 up to 600 µg kg1 . The maximum levels in smoked meat and smoked meat products as well as for smoked fish products for BaP is 2.0 µg kg-1 and for PAH4 12.0 μg kg−1. Aims of this study was to analyze BaP and PAH4 levels in in different smoked meat products produced by meat industries and by private households between 2018-2020 in Estonia, and to determine whether they are in accordance the European Commission Regulation (EC) No 1881/2006 limits. Also, additionally to present possible reduction options for reduction of PAHs in meat products. Determination of the BaP and PAH4 concentration were performed by gas chromatographymass spectrometry (GC-MS) method. PAH4 values ranged from 0-572.2 µg kg-1 . BaP values ranged from 0-67.2 µg kg-1 . In the results meat industry prepared are mainly within the EU limits. Home prepared smoked meat products exceed set PAH limits up to 4 times. According to the results the PAH concentrations in smoked meat products have decreased in a space of a few years. Due to the high consumption of heat treated and smoked meat and meat products, and due to the carcinogenic and mutagenic properties of PAHs, it is important to find reduction options for food manufacturers and consumers. Reduction of PAHs can be done by various methods. Lowest possible levels of PAHs can be achieved by combining these reduction methods. Reduction can be done by using different pre-treatments for the meat or fuel, using filters in smoking chambers and using marinades high with phenolic compounds.
 
Polütsüklilised aromaatsed süsivesinikud (PAH) on lihas pürolüüsi ja orgaanilise aine mittetäieliku põlemise käigus, näiteks suitsutamisel ja grillimisel, tekkivad kahjulikud ühendid. Liha kuumtöödeldakse selleks, et pikendada säilimisaega ning parandada liha organoleptilisi omadusi. PAH-idel on toksilised omadused ja seetõttu on nad inimeste tervisele ohtlikud. Kirjanduse andmetel on leitud lihatoodetest BaP ja PAH4 ühendeid kontsentratsiooni vahemikus 0 kuni 600 µg kg-1 . Lõputöö eesmärgiks oli analüüsida BaP ja PAH4 sisalduste erinevusi Eesti lihatööstuses ja eraelamus valmistatud suitsulihatoodetes aastatel 2018-2020 ning teha kindlaks, kas need jäävad Euroopa Komisjoni määrusega (EÜ) nr 1881/2006 kehtestatud piirnormidesse. Samuti on eesmärgiks tuua välja teaduskirjanduse alusel võimalikud PAH-ide vähendamise võimalused lihatoodetes. Suitsulihatoodetes olevaid BaP ja PAH4 sisaldusi määrati gaasikromatograafia-massispektromeetria (GC-MS) meetodil. PAH4 väärtused olid vahemikus 0-572,2 µg kg-1 . BaP väärtused olid vahemikus 0-67,2 µg kg-1 . Tulemustest selgus, et enamik lihatööstusettevõtetes toodetud lihatooteid jäid määrusega kehtestatud piirnormidest madalamale tasemele. Mõningad eraelamus toodetud suitsulihatooted ületavad seatud PAH piirnorme kuni 4 korda. Erinevate aastate tulemustest saab järeldada, et PAH-ide sisaldus suitsulihatoodetes on vähenenud. Suitsutatud liha ja lihatooted on tarbijate hulgas väga populaarsed, seega on kantserogeensete ja mutageensete PAH-ide sisalduse vähendamiseks oluline leida mooduseid toksiliste ühendite vähendamiseks suitsulihatoodetes. PAH-ide vähendamiseks on võimalik kasutada erinevaid võimalusi, lisaks on võimalik neid metoodikaid kombineerida ning saavutada PAH-ide võimalik madalaim tase. Vähendamise meetoditena rakendatakse liha või suitsutamisel kasutatava puidu erinevaid eeltöötlusi, filtreid suitsutuskambrites ja fenoolsete ühendite sisaldusega marinaade.
 
URI
http://hdl.handle.net/10492/7670
Collections
  • 2. Magistritööd

DSpace software copyright © 2002-2016  DuraSpace
All items in EMU digital archive DSpace are protected by original copyright, with all rights reserved, unless otherwise indicated.
Data policy
Feedback
 

 

Browse

All of DSpaceCommunities & CollectionsBy YearAuthorsTitlesSubjectsThis CollectionBy YearAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2016  DuraSpace
All items in EMU digital archive DSpace are protected by original copyright, with all rights reserved, unless otherwise indicated.
Data policy
Feedback