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Updated: May 27, 2026
Characterization, Quantification and Compound-specific Isotopic Analysis of Pyrogenic Carbon Using Benzene Polycarboxylic Acids (BPCA)
Published on: May 16, 2016
Influence of cooking on benzo(a)pyrene content in smoked sausages
P Simko1, S Gergely, J Karovicova
1Department of Chemistry and Technology of Foods, Faculty of Chemical Technology, Slovak Technical University, Radlinskeho 9, 812 37 Bratislava, Slovak Republic.
Abstract:
The changes in benzo(a)pyrene (BaP) content of smoked sausages were monitored during 1 h cooking. During this time, the BaP content decreased from 4·80 to 1·87 μg/kg. The maximum drop in BaP content was reached in the first 20 min of cooking. Two factors affected the course of BaP changes, viz. water-holding capacity and the fat content. After excluding these factors, there was a high correlation coefficient of 0·996 between time of cooking and BaP content, which confirmed an inverse relationship between the decrease in BaP content and time of cooking. The BaP decrease was directly proportional to the decrease of fat content during cooking, when the relatively high BaP content of 7·71 μg/kg was found in the cooked-out fat.