Carrabs G, Marrone R, Mercogliano R, Carosielli L, Vollano L, Anastasio A. Polycyclic Aromatic Hydrocarbons Residues in
Gentile Di Maiale, a
Smoked Meat Product Typical of Some Mountain Areas in Latina Province (Central Italy).
Ital J Food Saf 2014;
3:1681. [PMID:
27800340 PMCID:
PMC5083870 DOI:
10.4081/ijfs.2014.1681]
[Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2013] [Revised: 12/09/2013] [Accepted: 12/10/2013] [Indexed: 11/22/2022] Open
Abstract
Gentile di maiale is a typical meat product prepared in some traditional plants of Latina Province (Central Italy). It is obtained from dehydration, salting, smoking and ripening of swine rectum. Aim of this study was to evaluate the influence of the traditional smoking process on polycyclic aromatic hydrocarbons (PAHs) content by means of high-performance liquid chromatographic/fluorescence detection. Polycyclic aromatic hydrocarbons detected in 8 samples of raw material (swine rectum) and samples of smoked gentile were: benzo[a]anthracene, chrisene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a] pyrene, benzo[a,h]anthracene. Their residues were detected in all samples of finished product. European Regulation 835/2011 established two levels of PAHs content in meat products. According to first levels, in force until September 2014, only 2 out of 8 samples exceeded legal limit. According to the subsequent, more restrictive, limits all samples would be non-compliant. An improvement and a standardisation of traditional smoking procedures are recommended.
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