Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content

The current study was conducted to evaluate the effects of three generation sources smoke (poplar, haloxylon, and white paper), smoking duration (2 4 h) meat contents (55 80%) on Polycyclic Aromatic Hydrocarbons (PAHs) levels sausages. results showed that there are a positive correlation between lignin content PAHs level smokes smoked total in both sausages increased significantly as from 2 h. concentrations sausage ranged 6.35 20.04 μg⁄Kg. Furthermore, benzo[a]pyrene (BaP) for were 0.30 1.14 µg⁄Kg. However, BaP PAH4 (benz[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[a]pyrene) lower than limit detection (LOD) all samples with 80% (less fat) processed by poplar paper h had lowest PAHs.