Table 4 The PAH levels (ug/kg) and CIE-L*a*b* color parameters sheep sausages smoked in a traditional way

Naphthalene

120 ± 36.0

84.0 ± 25.20

530 ± 159.0

110 ± 33.0

Acenaphthylene

160 ± 48.0

48.0 ± 14.40

480 ± 144.0

20.0 ± 6.00

Acenaphthene

4.20 ± 1.26

4.10 ± 1.23

56.0 ± 16.8

6.70 ± 2.01

Fluorene

35.0 ± 10.50

57.0 ± 17.10

730 ± 219.0

91.0 ± 27.30

Phenanthrene

160 ± 48.0

120 ± 36.00

650 ± 195.0

41.0 ± 12.30

Anthracene

34.0 ± 10.20

24.0 ± 7.20

130 ± 39.0

9.50 ± 2.85

Fluoranthene

78.0 ± 23.40

76.0 ± 22.80

78.0 ± 23.40

4.60 ± 1.38

Pyrene

71.0 ± 21.30

68.0 ± 20.40

77.0 ± 23.10

4.70 ± 1.41

Benzo(a)anthracene

11.0 ± 3.30

7.90 ± 2.37

3.60 ± 1.08

< 0.47

Chrysene

11.0 ± 3.30

8.30 ± 2.49

3.30 ± 0.99

< 0.85

Benzo(b)fluoranthene

7.00 ± 2.10

6.20 ± 1.86

2.50 ± 0.75

< 0.47

Benzo(k)fluoranthene

4.40 ± 1.32

4.30 ± 1.29

2.60 ± 0.78

< 0.47

Benzo(a)pyrene

5.10 ± 1.53

4.50 ± 1.35

1.90 ± 0.57

< 0.47

Indeno(1,2,3-cd)pyrene

3.10 ± 0.93

1.70 ± 0.51

< 0.97

< 0.47

Dibenzo(a,h)anthracene

< 0.72

< 0.50

< 0.49

< 0.40

Benzo(g,h,i)perylene

3.20 ± 0.96

2.20 ± 0.66

1.20 ± 0.36

< 0.47

Sum of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene and chrysene

34.10 ± 3.30

26.90 ± 8.07

11.30 ± 3.39

< 0.85

CIE-L*a*b* color parameters

 Lightness L*

57.03 ± 3.15

46.86 ± 3.54

43.04 ± 5.27

38.66 ± 7.50

 Redness a*

14.36 ± 0.83

17.81 ± 0.94

26.32 ± 3.03

25.04 ± 3.68

 Yellowness b*

13.73 ± 0.38

15.24 ± 0.42

44.46 ± 2.95

27.15 ± 6.65