Influence of smoking in traditional and industrial conditions on colour and content of polycyclic aromatic hydrocarbons in dry fermented sausage "Petrovska klobasa"

The aim of this study was to determine colour characteristics (lightness-L*, redness-a* and yellowness b*) of dry fermented sausage Petrovska klobasa smoked in traditional (T-direct smoking) and industrial (I -indirect smoking) conditions, at the end of drying period and the end of storage period. Also, the content of polycyclic aromatic hydrocarbons-PAH (acenaphthylene, fluorene, phenanthrene, anthracene, pyrene, benz[a] anthracene chrysene, benzo[b]fluoranthene, benzo[k]flouranthene, benzo[a] pyrene, indeno[1,2,3-cd]pyrene, dibenz[a,h]anthracene and benzo[ghi] perylene) from Environmental Protection Agency list (US-EPA) were determined in both examined groups of sausages. According to the results obtained in this study, Petrovska klobasa smoked in traditional conditions had significantly lower (P < 0.05) redness (a*) at end of drying period, but colour characteristics (L*; a*; b*) were not significantly different (P > 0.05) at the end of storage period comparing to sausages smoked in industrial conditions. Also, Petrovska klobasa smoked in traditional conditions at both examined periods had significantly higher total content of 13 US-EPA PAH (118.7 mu g/kg; 168.0 mu g/kg respectively) comparing to sausages smoked in industrial conditions (30.5 mu g/kg; 61.3 mu g/kg respectively). (C) 2017 Elsevier Ltd. All rights reserved.