Polycyclic Aromatic Hydrocarbons (PAHs) Occurrence in Traditionally Smoked Chicken, Turkey and Duck Meat

Cristian Ovidiu Coroian, Aurelia Coroian (), Anca Becze, Adina Longodor, Oana Mastan and Răzvan-Mihail Radu-Rusu ()
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Cristian Ovidiu Coroian: Department of Animal Nutrition and Feeding, Faculty of Animal Sciences and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3–5, 400372 Cluj-Napoca, Romania
Aurelia Coroian: Department of Toxicology, Faculty of Animal Sciences and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3–5, 400372 Cluj-Napoca, Romania
Anca Becze: Research Institute for Analytical Instrumentation, National Institute of Research and Development for Optoelectronics INOE 2000, 67 Donath Street, 400293 Cluj-Napoca, Romania
Adina Longodor: Department of Land Measurements and Exact Sciences, Faculty of Forestry and Cadastre, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3–5, 400372 Cluj-Napoca, Romania
Oana Mastan: Department of Anatomy, Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3–5, 400372 Cluj-Napoca, Romania
Răzvan-Mihail Radu-Rusu: Department of Animal Resources and Technology, Faculty of Food and Animal Sciences, Ion Ionescu de la Brad University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania

Agriculture, 2022, vol. 13, issue 1, 1-13

Abstract: An increasingly high interest is given to the sensory, nutritional, and sanogenic qualities of meat. Considering that poultry meat is nowadays the main quantitatively demanded meat for human consumption, its quality is largely verified and monitored. Toxic compounds are trace markers to be monitored, as their health impacts often cause a high health risk for humans. We have evaluated how a traditional method of meat preservation—hot smoking with natural wood smoke—adds certain polycyclic aromatic hydrocarbons (PAHs) to chicken, duck, and turkey meat. One- vs two-day smoking period and three wood types for smoking (plum, cherry, and beech) have shown that the highest concentrations of PAHs were present in duck meat, irrespective of smoking time or wood type. A higher concentration overall of PAHs was quantified when beech wood was used, followed by cherry and plum woods. Fluorene associated with beech wood gave the highest values for day 1 and day 2, followed by duck and turkey meat, respectively. Very significant differences ( p < 0.001) were usually observed for duck meat when compared with chicken and turkey meat, but it was also easy to notice absolute values for Anthracene, Phenanthrene, or Fluoranthene. As expected, two-day smoking contributed to higher concentrations of PAHs in meat.

Keywords: polycyclic aromatic hydrocarbons; meat; chicken; duck; turkey (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
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