Polycyclic aromatic hydrocarbons (PAH) and phenolic substances in smoked Frankfurter-type sausages depending on type of casing and fat content

The contents of polycyclic aromatic hydrocarbons (15 + 1 EU priority PAH) and phenolic substances (guaiacol, 4-methylguaiacol, syringol, eugenol, and trans-isoeugenol) in smoked Frankfurter-type sausages were investigated depending on the type of casing and back fat content. Three types of casings (collagen casings, cellulose-peelable casings, and sheep casings) were tested in four smoking experiments. Furthermore, Frankfurter-type sausages with four different back fat contents (10%, 20%, 30%, and 39%) were produced and simultaneously smoked in 12 smoking experiments applying different smoking conditions (glow smoke). The type of casing and the back fat content of Frankfurter-type sausages had an influence on the PAH contents. The benzo[a]pyrene contents ranged between 0.08 μg/kg in peeled cellulose cased sausages and 0.81 μg/kg in sheep cased sausages and between 0.28 μg/kg (back fat content: 10%) and 1.37 μg/kg (back fat content: 39%). The sum contents of the five phenolic compounds depended on the type of casing and ranged between 38 mg/kg (collagen cased sausages) and 109 mg/kg (sheep cased sausages), but did not depend on the fat contents of the sausages.

► A cellulose-peelable casing can reduce PAH contents. ► A high percentage of PAHs remains in the peelable casing. ► About 99% of the phenolic compounds penetrate the inside of the sausage. ► Reducing the fat contents in sausages leads to lower PAH contents. ► Lowering the fat contents in sausages does not lead to a decrease in the amounts of phenolic substances.