Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovská klobása) from Serbia

Figures & data

Table 1. Content of polycyclic aromatic hydrocarbons (μg/kg) in dry fermented sausage Petrovská klobása.

		0 day of production	End of drying period		End of storage period
Polycyclic aromatic hydrocarbons (μg/kg)		O	N1	C1	N2	C2
Acenaphthylen	Acy	2.6^a ± 0.4	34.9^d ± 3.4	10.1^b ± 0.8	42.9^e ± 1.4	22.3^c ± 1.3
Anthracene	Ant	<0.4	16.0^c ± 1.4	12.8^b ± 1.1	51.4^d ± 1.8	6.0^a ± 0.8
Fluorene	Fln	2.1^a ± 0.3	38.0^d ± 0.8	11.5^b ± 0.1	48.0^e ± 4.0	16.2^c ± 1.7
Phenanthrene	Phe	4.9^a ± 0.5	39.9^c ± 0.5	19.1^b ± 1.8	57.8^d ± 5.8	22.5^b ± 1.6
Pyrene	Pyr	<0.4	8.3^c ± 1.1	2.7^a ± 1.2	6.1^b ± 0.2	6.6^b ± 0.7
Benz[a]anthracene	BaA	<0.3	<0.3	<0.3	<0.3	<0.3
Benzo[b]fluoranthene	BbF	<0.3	<0.3	<0.3	<0.3	<0.3
Benzo[k]fluoranthene	BkF	<0.3	<0.3	<0.3	<0.3	<0.3
Benzo[a]pyrene	BaP	<0.3	<0.3	<0.3	<0.3	<0.3
Chrysene	CHR	<0.3	<0.3	<0.3	<0.3	<0.3
Indeno[1,2,3-cd]pyrene	IcP	<0.4	<0.4	<0.4	<0.4	<0.4
Dibenz[a,h]anthracene	DhA	<0.5	<0.5	<0.5	<0.5	<0.5
Benzo[ghi]perylene	BgP	<0.6	<0.6	<0.6	<0.6	<0.6
ΣEU PAH4^a		nd	nd	nd	nd	nd
Σ6 IARC PAH^b		nd	nd	nd	nd	nd
Σ7 US-EPA PAH^c		nd	nd	nd	nd	nd
Σ13 US-EPA PAH		9.6^a ± 1.1	137.1^d ± 7.2	56.2^b ± 3.9	206.2^e ± 2.4	73.6^c ± 3.6
Σ13 US-EPA PAH (μg/kg dry matter)		21.0	203.1	85.0	249.0	88.5

nd: Content of PAH < LOD detected; only concentrations of PAH > LOD were used for statistical analysis.

In the same row, different letters mean that values are significantly different (P < 0.05).

Results are expressed as means ± standard deviations (N = 3).

^aBaA, BbF, BaP, and CHR; ^bBaA, BbF, BkF, BaP, IcP, and DhA; ^cBaA, BbF, BkF, BaP, CHR, IcP, and DhA.

Table 2. The content of moisture, total fat, and total ash (%) in dry fermented sausage Petrovská klobása.

	0 day of production	End of drying period		End of storage period
Characteristics of nutritional quality (%)	O	N1	C1	N2	C2
Moisture	54.3^a ± 0.1	32.5^d ± 0.2	33.9^e ± 0.2	17.2^b ± 0.2	16.8^a ± 0.1
Total fat	23.4^a ± 0.5	34.3^c ± 0.7	32.7^b ± 0.3	42.6^d ± 0.1	44.9^e ± 0.1
Total ach	2.5^a ± 0.1	3.9^b ± 0.1	3.8^b ± 0.1	4.9^c ± 0.2	4.9^c ± 0.2

In the same row, different letters means that values are significantly different (P < 0.05).

Results are expressed as means ± standard deviations (N = 3).