Determination of PAHs in various smoked meat products and different samples by enzyme immunoassay
✍ Scribed by Roda, Aldo; Simoni, Patrizia; Ferri, Elida N; Girotti, Stefano; lus, Adriano; Rauch, Pavel; Poplstein, Martin; Pospisil, Milan; Pipek, Petr; Hochel, Igor; Fukal, Ladislav
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 106 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
An enzyme immunoassay was used to determine benzo [ a] pyrene (BaP) in smoked meat products and other samples of food and environmental origin. The method used has a detection limit (3 r) of 0.1 lg kg-1 and a coefficient of variation less than 10% . The main aim of the study was to compare the possible inýuence of diþ erent smoking processes and packaging material on the amount of BaP deposited on smoked meat product, mainly diþ erent sausages. The lowest amount of BaP was found when smoke produced by steam in the indirect method smoking-chamber was used. A slightly protective eþ ect of polyamide casing was noted.