Online citations, reference lists, and bibliographies.
← Back to Search

Determination Of Polycyclic Aromatic Hydrocarbons In Smoked Meat Products And Smoke Flavouring Food Additives.

P. Šimko
Published 2002 · Medicine, Chemistry

Save to my Library
Download PDF
Analyze on Scholarcy Visualize in Litmaps
Share
Reduce the time it takes to create your bibliography by a factor of 10 by using the world’s favourite reference manager
Time to take this seriously.
Get Citationsy
Formation, factors affecting concentrations, legal limits and occurrence of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavour additives are briefly reviewed. The most used techniques such as thin-layer chromatography (TLC), gas chromatography (GC) and high-performance liquid chromatography (HPLC) are evaluated. Also, sample preparation, pre-separation procedures, separation and detection systems being used for determination are discussed with emphasis to latest development in applied food analysis and the chosen data regarding the concentration of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavour additives are summarised.
This paper references
10.1016/s0021-9258(18)64849-5
A simple method for the isolation and purification of total lipides from animal tissues.
J. Folch (1957)
Polynuclear aromatic hydrocarbons in the water environment.
J. B. Andelman (1970)
10.1016/0009-5907(70)80006-0
Chromatographie (karzinogener) polyzyklischer aromatischer kohlenwasserstoffe
R. Schaad (1970)
10.1111/J.1365-2621.1970.TB12125.X
Benzo(a)pyrene in smoked meat products.
K. S. Rhee (1970)
10.1021/JF60173A005
Determination of polycyclic aromatic hydrocarbons in liquid smoke flavors.
R. White (1971)
10.1016/S0021-9673(00)83813-3
A new method for the rapid isolation of polycyclic aromatic hydrocarbons from smoked meat products.
K. Potthast (1975)
10.1080/03601237609372045
Determination and identification of polycyclic aromatic hydrocarbons in smoked and charcoal-broiled food products by high pressure liquid chromatography and gas chromatography.
T. Panalaks (1976)
10.1021/JF60207A013
Carcinogenic polycyclic aromatic hydrocarbons in Norwegian smoked meat sausages.
K. Fretheim (1976)
10.1016/S0021-9673(00)89813-1
Phthalimidopropylsilane—A new chemically bonded stationary phase for the determination of polynuclear aromatic hydrocarbons by high-pressure liquid chromatography
D. C. Hunt (1977)
10.1016/S0021-9673(00)88215-1
Separation of polycyclic aromatic hydrocarbons and determination of benzo[a]pyrene in liquid smoke preparations.
A. Radecki (1978)
10.1007/BF01126748
Benz(a)pyren in Fleischerzeugnissen
P. Binnemann (1979)
10.1016/0015-6264(79)90323-7
Determination of benzo[a]pyrene in smoked, cooked and toasted food products.
C. Lintas (1979)
10.1007/BF01126748
Benzo(a)pyrene contents of meat products.
P. Binnemann (1979)
10.1007/BF01041983
Verbessertes Verfahren zur quantitativen Abtrennung von 3,4-Benzpyren in Lebensmitteln
Christian Gertz (1981)
10.1021/AC00238A031
Capillary gas chromatographic determination of polycyclic aromatic compounds in vertebrate fish tissue.
D. L. Vassilaros (1982)
10.1016/s0003-2670(00)83510-2
HPLC in food analysis.
R. Macrae (1982)
10.1007/BF01045823
Polycyclic aromatic hydrocarbons in smoked fish
B. K. Larsson (1982)
10.1016/0308-8146(83)90029-8
Polycyclic aromatic hydrocarbons in grilled meat products—A review
K. Fretheim (1983)
10.1021/JF00119A040
Polynuclear aromatic hydrocarbons in some Nigerian preserved freshwater fish species.
O. Afolabi (1983)
10.1016/0278-6915(84)90010-3
N-nitroso compounds and polycyclic aromatic hydrocarbons in Icelandic smoked cured mutton.
M. Dennis (1984)
10.1016/S0021-9673(01)87742-6
Comparison of a capillary gas chromatographic and a high-performance liquid chromatographic method of analysis for polycyclic aromatic hydrocarbons in food.
M. Dennis (1984)
10.1002/JHRC.1240090813
Determination of polycyclic aromatic compounds by GLC‐selected ion monitoring (SIM) technique
J. Tuominen (1986)
10.1021/JF00076A026
Rapid determination of benzo[a]pyrene in roasted coffee and coffee brew by high-performance liquid chromatography with fluorescence detection
N. Kruijf (1987)
10.1002/BMS.1200141005
Characterization of benzo(a)pyrene metabolites by high performance liquid chromatography-mass spectrometry with a direct liquid introduction interface and using negative chemical ionization.
Rudolf H. Bieri (1987)
Evaluation of certain food additives and contaminants. Thirtieth Report of the Joint FAO/WHO Expert Committee on Food Additives.
Joint Fao (1987)
10.1080/87559128709540810
The flavor chemistry of wood smoke
J. Maga (1987)
10.1002/BMS.1200140805
A comparison of chromatographic and chromatographic/mass spectrometric techniques for the determination of polycyclic aromatic hydrocarbons in marine sediments
P. G. Sim (1987)
10.1002/BMS.1200150909
Analysis of the polycyclic aromatic compounds of diesel fuel by gas chromatography with ion-trap detection
P. Williams (1988)
10.1080/02772248809357267
Dietary intake of polycyclic aromatic hydrocarbons
H. A. Vaessen (1988)
10.1002/JHRC.1240130206
Determination and distribution of polycyclic aromatic hydrocarbons in native vegetable oils, smoked fish products, mussels and oysters, and bream from the river Elbe
K. Speer (1990)
10.1007/BF01190867
Changes in benzo(a)pyrene content in fermented salami
P. Šimko (1991)
10.1002/FOOD.19910350128
Determination and occurrence of benzo[a]pyrene in smoked meat products.
P. Šimko (1991)
Food contaminants: sources and surveillance.
C. Creaser (1991)
10.1016/0308-8146(91)90113-3
Changes of benzo(a)pyrene contents in smoked fish during storage
P. Šimko (1991)
10.1002/JHRC.1240140109
LC‐GC analysis of the aromatics in a mineral oil fraction: Batching oil for jute bags
K. Grob (1991)
10.1002/FOOD.19920360217
Influence of cooking on benzo(a)pyrene content in frankfurters (short communication).
P. Šimko (1992)
Determination of benzo(a)pyrene in the liquid smoke chromatography and confirmation by gas chromatography and confirmation by gas chromatography: mass spectrometry
P. Šimko (1992)
10.1080/02652039309374173
Comparison of two clean-up methodologies for the gas chromatographic/mass spectrometric determination of low nanogram/gram levels of polynuclear aromatic hydrocarbons in seafood.
P. Nyman (1993)
10.1002/FOOD.19930370218
Food Contaminants. Sources and Surveillance. Herausgegeben von C. Creaser und R. Purchase. 205 Seiten. The Royal Society of Chemistry, Cambridge 1991. Preis: 47,50 DM
J. Schliemann (1993)
10.1016/0309-1740(93)90079-W
Influence of cooking on benzo(a)pyrene content in smoked sausages.
P. Šimko (1993)
10.1016/0021-9673(93)80097-R
Determination of polycyclic aromatic hydrocarbons by liquid chromatography
S. Wise (1993)
10.1080/02652039309374174
Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings.
E. A. Gomaa (1993)
10.1080/02652039309374163
Levels of benzo[a]pyrene and other polycyclic aromatic hydrocarbons in liquid smoke flavour and some smoked foods.
H. Y. Yabiku (1993)
10.1080/02652039409374268
Polycyclic aromatic compounds: extraction and determination in food.
M. D. Guillén (1994)
10.1080/03067319508026237
Simplified extraction and cleanup procedure for the determination of PAHs in fatty and protein-rich matrices
K. Cejpek (1995)
Natural toxic compounds of foods : formation and change during processing and storage
J. Davídek (1995)
10.5860/choice.194412
Handbook of food analysis
L. Nollet (1996)
10.1021/JF9508211
Evaluation of analysis of polycyclic aromatic hydrocarbons in meat products by liquid chromatography
B. Chen (1996)
10.1007/BF01197265
Determination of polycyclic aromatic hydrocarbons in smoked fishery products from different smoking kilns
H. Karl (1996)
10.1016/S0278-6915(96)00067-1
Direct mutagenicity of the polycylic aromatic hydrocarbon-containing fraction of smoked and charcoal-broiled foods treated with nitrite in acid solution.
K. Kangsadalampai (1997)
10.1007/BF02466743
Comparison of GC-MS and HPLC for overcoming matrix interferences in the analysis of PAHs in smoked food
C. P. Chiu (1997)
10.1080/02652039709374553
Comparison of supercritical fluid extraction and conventional liquid‐solid extraction for the determination of benzo[a]pyrene in water‐soluble smoke
B. L. Lage (1997)
10.1021/JF9606363
Formation of polycyclic aromatic hydrocarbons during processing of duck meat
B. H. Chen (1997)
10.1021/JF9808877
Assessment of polycyclic aromatic hydrocarbon content of smoked fish by means of a fast HPLC/HPLC method.
S. Moret (1999)
10.1002/(SICI)1097-0010(199901)79:1<58::AID-JSFA174>3.0.CO;2-0
Determination of PAHs in various smoked meat products and different samples by enzyme immunoassay
A. Roda (1999)
10.1021/JF980956H
Accelerated solvent extraction and gas chromatography/mass spectrometry for determination of polycyclic aromatic hydrocarbons in smoked food samples.
G. Wang (1999)
10.1021/JF000371Z
Polycyclic aromatic hydrocarbons in liquid smoke flavorings obtained from different types of wood. Effect of storage in polyethylene flasks on their concentrations.
M. Guillén (2000)
10.1021/JF991205Y
Quantitative determination of polycyclic aromatic hydrocarbons in barbecued meat sausages by gas chromatography coupled to mass spectrometry.
P. Mottier (2000)
10.1080/02652030050207738
Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples
M. S. García-Falcón (2000)
10.1021/JF9908998
Determination of polycyclic aromatic hydrocarbons in commercial liquid smoke flavorings of different compositions by gas chromatography-mass spectrometry.
M. Guillén (2000)



This paper is referenced by
10.1016/J.JFCA.2021.103902
Influence of traditional Cambodian smoking practices on the concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked fish processed in the Tonle Sap area, Cambodia
Tereza Slámová (2021)
10.1002/SLCT.202004834
A Reliable Fluorescence‐enhanced Chemical Sensor (Eu@mil‐61) for the Directed Detection of 2‐Naphthol
Da Wang (2021)
10.1016/j.foodchem.2021.129697
Red and processed meat consumption and cancer outcomes: Umbrella review.
Yin Huang (2021)
10.1016/j.talanta.2020.122075
Magnetic nanomaterials based electrochemical (bio)sensors for food analysis.
F. Garkani Nejad (2021)
10.1016/j.jfca.2020.103420
Application of QuEChERS-EMR-Lipid-DLLME method for the determination of polycyclic aromatic hydrocarbons in smoked food of animal origin
Tereza Slámová (2020)
10.14419/IJPT.V9I1.31158
Health risk assessment of levels of some toxic metals and polycyclic aromatic hydrocarbons of some commercial soft drinks commonly consumed among students of Nnamdi Azikiwe university, Awka, Anambra state, Nigeria
Rose Ngozi Asomugha (2020)
10.1093/toxsci/kfaa107
Polycyclic Aromatic Hydrocarbon (PAH)-Induced Pulmonary Carcinogenesis in Cytochrome P450 (CYP) 1A1- and 1A2-null Mice: Roles of CYP1A1 and CYP1A2.
Grady M. Gastelum (2020)
10.1080/10406638.2020.1866039
Polycyclic Aromatic Hydrocarbons Formation and Mitigation in Meat and Meat Products
Samuel Ayofemi Olalekan Adeyeye (2020)
10.1007/s11356-020-08305-2
Review of polycyclic aromatic hydrocarbons (PAHs) in fish and fisheries products; a Sri Lankan perspective
B. Jinadasa (2020)
10.1080/19440049.2020.1733103
Critical review of micro-extraction techniques used in the determination of polycyclic aromatic hydrocarbons in biological, environmental and food samples
B. Jinadasa (2020)
10.1016/J.MARPOLBUL.2020.111574
Analysis of polychlorinated biphenyls, polycyclic aromatic hydrocarbons and organochlorine pesticides in the tissues of green sea turtles, Chelonia mydas, (Linnaeus, 1758) from the eastern coast of the United Arab Emirates.
Fadi Yaghmour (2020)
10.1039/d0ay00238k
An automated preloaded pipet tip SPE method for the accurate quantification of carcinogenic polycyclic aromatic hydrocarbons from tea
Stefan E. Stuppner (2020)
Microbiological and PAH Profile of Smoked Sardinella in Ghana.
(2020)
10.1016/j.jclepro.2020.125368
Transforming biomass pyrolysis technologies to produce liquid smoke food flavouring
Xing Xin (2020)
10.2174/1573401315666190215112216
Polycyclic Aromatic Hydrocarbons in Foods: A Critical Review
Samuel Ayofemi Olalekan Adeyeye (2020)
10.4067/S0034-98872020000100103
Artículos de Revisión
Humberto Reyes B. (2020)
10.5696/2156-9614-10.28.201215
Comparison of Polyaromatic Hydrocarbon Residue Concentrations in Clarias gariepinus Smoked with Traditional and Mechanical Kilns
O. Osineye (2020)
10.1080/10826076.2020.1746668
Progress in the analytical research methods of polycyclic aromatic hydrocarbons (PAHs)
Qiongyao Zhang (2020)
10.22037/ijpr.2019.15323.13018
Development of a GC-MS Method for Determination of Various Polycyclic Aromatic Hydrocarbons in Iranian Traditional and Semi-industrial Taftoon Bread
V. Moradi (2020)
10.4314/IJS.V22I2.16
Exposure to polycyclic aromatic hydrocarbons through consumption of some popular soft drink products in Nigeria
J. Oyekunle (2020)
10.1080/19393210.2020.1712481
Polycyclic aromatic hydrocarbons in traditionally smoked Slavonska kobasica
K. Mastanjević (2020)
10.1080/10406638.2020.1821721
Level of Polycyclic Aromatic Hydrocarbon in Smoked Food Materials from Roadside Barbeque Spots in Western Nigeria and Health Implication
O. Adesina (2020)
10.1080/10406638.2018.1481114
Combining relationship indices, human risk indices, multivariate statistical analysis and international guidelines for assessing the residue levels of USEPA-PAHs in seafood
T. O. Said (2020)
10.1007/978-981-15-6121-4_5
Taizzy Smoked Cheese: Updated Information
Abdullah M. ALolofi (2020)
10.21608/ejabf.2020.68523
Raphidascaroides brasiliensis (Nematoda: Anisakidae) infection and Bioaccumulation of Polycyclic Aromatic Hydrocarbons in Gymnarchus niloticus (Cuvier, 1829) in Lekki Lagoon, Nigeria.
P. Isibor (2020)
10.1007/978-3-030-45923-9_19
Role of Polycyclic Aromatic Hydrocarbons as EDCs in Metabolic Disorders
Ajab Khan (2020)
10.1002/jsfa.9802
Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana.
K. Bomfeh (2019)
10.1016/j.bios.2018.12.023
Nanomaterials based surface plasmon resonance signal enhancement for detection of environmental pollutions.
M. Mahmoudpour (2019)
10.1080/10406638.2019.1614641
Analytical Method for the Determination of Polycyclic Aromatic Hydrocarbons from Various Ready-to-Eat Food Products in Korea
Yu-Na Lee (2019)
10.9734/afsj/2019/v13i230099
Polycyclic Aromatic Hydrocarbons in Two Commonly Consumed Fresh and Smoked Fishes in Ekiti State and their Effects on Human Health
S. S. Asaolu (2019)
10.1016/J.MICROC.2019.104209
Dispersive micro-solid phase extraction using cotton based carbon fiber sorbent for the determination of three polycyclic aromatic hydrocarbons in tea infusion by gas chromatography-quadrupole mass spectrometry
Zhihong Shi (2019)
10.11648/J.WJFST.20190301.11
Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish ( Mugil cephalus )
Nabil El-sayed Hafiz (2019)
See more
Semantic Scholar Logo Some data provided by SemanticScholar