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BENZO(A)PYRENE IN SMOKED MEAT PRODUCTS
Author(s) -
RHEE KI SOON,
BRATZLER L. J.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb12125.x
Subject(s) - chemistry , food science , pyrene , benzo(a)pyrene , processed meat , organic chemistry
SUMMARY: A procedure was established for analyzing benzo(a)pyrene (BaP) in smoked meat products, which involves extraction, solvent partition, column chromatography and spectrophotofluorometric measurement. Studies were then made as to the effect of artificial casings on the content of BaP, penetration of BaP through a meat product in smoking, possible presence of the hydrocarbon in unsmoked meats and distribution of the compound after cooking smoked meat. Bologna was used in most experiments except for the one on cooking effect, in which bacon was used. Artificial cellulose casings caused a noticeable reduction in the concentration of BaP. Regardless of whether the smoke was generated in a small‐scale or in a larger‐scale generator, bologna smoked in casings had much less BaP than that smoked without casings. BaP was concentrated in the outer part of bologna. In smoking with or without casings, the hydrocarbon did not penetrate farther, in most cases, than 1.4–1.6 mm from the surface of the bologna. Several unsmoked meats of beef and pork were analyzed and none seemed to have endogenous BaP, since the detected amount was similar in magnitude to that of the solvent control. More than half the amount of BaP in smoked bacon was found in the fat drippings following cooking.