STUDY OF THE ACCUMULATION OF PAH’S TRUE OUT THE TECHNOLOGICAL PROCESS OF MEAT PRODUCTS

Anca Naghiu, C. Laslo

Abstract


In order to evaluate how the concentration of PAHs increases during the manufacturing process, including storage, samples from a meat preparations plant were taken during the technological process of pork salami assortment. The samples were analyses using a Perkin Elmer 200 Series High Performance Liquid Chromatograph (HPLC) with FLD detectors for PAHs content. Benzo[b]fluoranthene was found in the highest concentration after storage, 31.9863 µg / kg much higher than benzo(a)pyrene which was 4.5532 µg / kg.


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DOI: http://dx.doi.org/10.15835/arspa.v89i1-2.10229



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