INFLUENCE OF COOKING ON BENZO(A)PYRENE CONTENT IN SMOKED SAUSAGES

The changes in benzo(a)pyrene (BaP) content of smoked sausages were mo nitored during 1 h cooking. During this time, the BaP content decrease d from 4.80 to 1.87 mug/kg. The maximum drop in BaP content was reache d in the first 20 min of cooking. Two factors affected the course of B aP changes, wiz. water-holding capacity and the fat content. After exc luding these factors, there was a high correlation coefficient of 0.99 6 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 cont ent during cooking, when the relatively high BaP content of 7.71 mug/k g was found in the cooked-out fat.