Hidrocarbonetos policíclicos aromáticos (HPAs) em queijos defumados e em queijos assados em churrasqueiras

Abstract

In this work the effect of the smoking process in cheese in the generation of carcinogenic compounds such as polycyclic aromatic hydrocarbons (PAHs) was studied. The identification and quantification of PAHs in the first stage was carried out in smoked cheeses acquired on the mrket of São Paulo, SP, and Lavras, MG. With regard to different types of smoking process, cheeses submitted to the traditional process was more contaminated compared to the as liquid smoking. Relatively high levels were found for the compounds 5metil-chrysene and chrysene (Σ = 1.308µg.kg-1 e Σ = 1,568µg.kg-1). In the second phase the objective was to evaluate the migration gradient of PAHs in cheeses into its mass, and the cheeses in question derived from samples from the previous phase. Relatively high levels were found in the rind of the cheese in comparison to the interior of the mass. There was effective migration gradient of PAHs from the periphery to the center of the smoked cheese, and this migration was against the flow of the fat. Finally in the third stage samples of rennet cheeses, acquired in Lavras - MG were baked in conventional grill, trying to simulate a routine habit of the population, especially in the southeast region of the country, so as to study the possible contamination of PAHs in cheeses. It was not contamination above that allowed by European legislation.