Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

Viegas, Olga; Novo, Paulo; Pinto, Edgar; Pinho, Olı́via; Ferreira, Isabel M. P. L. V. O.

doi:10.1016/j.fct.2012.03.051

Cited by 152 publications

(161 citation statements)

References 51 publications

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“…In fact, the importance of using a physical barrier to avoid the direct exposure of dry fermented sausages to smoke (in order to minimize PAHs contamination, with special emphasis on the most dangerous compounds), is clearly demonstrated by the results of the present study. Yet contributing to the performance of indirect smoking, it must be underlined that to further decrease PAHs formation from pyrolysis of melted fat (from hanging sausages) should be avoided (Chung et al, 2011;Viegas et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Gomes

Santos

Almeida

et al. 2013

Food and Chemical Toxicology

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a b s t r a c tPortuguese dry fermented sausages are traditionally processed through direct drying/smoking, making them susceptible to polycyclic aromatic hydrocarbons (PAHs) contamination. The purpose of this study was to assess the effect of added fat (20% and 40%), casing type (hog and collagen) and smoking procedures (direct and indirect exposure) on the 16 EPA priority PAHs in dry fermented sausages manufactured according traditional processing. The total PAHs content (sum of 16 PAHs) found in whole product (casing included) varied between 150 and 870 lg kg À1 , with more than 99% of this content corresponding to harmless low molecular weight compounds. Concerning benzo(a)pyrene (BaP) and PAH4, the respective maximum contents (0.32 and 10.35 lg kg À1 , respectively) did not exceed the imposed limits regulated by the European Union. According to our results, casing type was the most influential factor. For hog samples, fat content and smoking regime alone did not influenced the total PAHs amount. However, significantly higher (p < 0.05) contamination levels were detected in hog casing samples combining high fat content and direct smoking procedures. In opposition, irrespective of the fat content and smoking regime, safer products, with significantly lower (p < 0.001) contamination levels, were obtained when collagen casing was used.

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Section: Resultsmentioning

confidence: 99%

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Gomes

Santos

Almeida

et al. 2013

Food and Chemical Toxicology

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“…In this work a method based on GC/FID analysis similar to that in Larsson [15] was used and validated. Apart from GC based methods, high performance liquid chromatography with fluorescence detection has also been used intensively for determination of PAHs in food [17,18].…”

Section: Resultsmentioning

confidence: 99%

Polycyclic aromatic hydrocarbons in smoked dry fermented sausages with protected designation of origin <i>Petrovská klobása</i> from Serbia

Škrbić

Đurišić-Mladenović

Mačvanin

et al. 2014

Maced. J. Chem. Chem. Eng.

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The occurrence of polycyclic aromatic hydrocarbons (PAHs) in smoked dry fermented sausage with protected designation of origin Petrovská klobása from Serbia was determined by analyzing PAHs from the US EPA and EU priority lists. Peeled natural cased sausages smoked in industrial and traditional smokehouses were studied in order to assess the influence of smoking conditions on the PAH contents. The highest total concentration of EPA PAHs was found in the samples smoked in traditional smokehouse, being almost 15 times higher than the total EPA PAH content in sausages smoked in an industrial smokehouse; the content of EU PAHs in both types of smoked products were similar, being close to 1.5 µg/kg. The most abundant compound was phenanthrene, with an average content of about 31 µg/kg in traditionally smoked samples and about 3 µg/kg in industrially smoked samples. The concentrations of benzo[a]pyrene as well as the total concentrations of benzo[a]pyrene, benzo [a]anthracene, benzo[b]fluranthene and chrysene (comprising the so-called "PAH4" group) were rather low in both types of smoked sausages, being well below the corresponding maximum allowed levels set by the latest European Regulation 835/2011 and not representing any risk to consumers' health.Keywords: Petrovská klobása; polycyclic aromatic hydrocarbons; smoking; traditional sausages; PAH4 ПОЛИЦИКЛИЧНИ АРОМАТИЧНИ ЈАГЛЕВОДОРОДИ ВО ЧАДЕНИ СУВИ ФЕРМЕНТИРАНИ КОЛБАСИ СО ОЗНАКА НА ПОТЕКЛО Petrovská klobása ОД СРБИЈААнализирано е присуството на полициклични ароматични јаглеводороди (PAHs) во чаден сув колбас со ознака на потеклото, petrovská klobása, од Србија преку анализа на PAHs од приоритетните листи на US EPA и EU. Проучувани се излупени колбаси чадени во природна обвивка во индустриски и традиционални чадилници за да се оцени влијанието на условите за чадење на содржината на полициклични ароматични јаглеводороди во нив. Највисока вкупна концентрација на EPA PAHs беше најдена во примероците чадени во традиционална чадилница, која беше за околу 15 пати повисока во споредба со вкупната содржина на овие супстанции најдена во колбасите чадени во индустриска чадилница; содржината на EU PAHs во двата вида чадени производи беше слична и блиска до 1.5 µg/kg. Најзастапено соединение беше фенантрен со средна содржина од околу 31 µg/kg во традиционално чадените примероци и околу 3 µg/kg во индустриски чадените примероци. Концентрацијата на бензо[a]пирен, како и вкупните концентрации на бензо[a]пирен, бензо[a]антрацен, бензо[b]флурантен и хризен (кои ја чинат групата "PAH4") беа ниски во двата вида чадени колбаси, и тоа значително пониски од соодветните максимално дозволени нивоа поставени со најновата европска регулатива 835/2011, така што не претставуваат никаков ризик за здравјето на потрошувачите во однос на присуството на полициклични ароматични јаглеводороди.Клучни зборови: petrovská klobása; полициклични ароматични јаглеводороди; чадење; традиционални колбаси; PAH4

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“…Generally speaking, PAHs were significantly formed from pyrolysis of organic matter during the meat grilling process at high temperature (Akpambang et al., 2009; Farhadian et al., 2010; Kao et al., 2014; Lee et al., 2016; Viegas, Novo, Pinto, Pinho, & Ferreira, 2012). Therefore, the grilling procedure and fat content in meat seem to be the major reasons for high PAH levels in meat products (Lee et al., 2016; Oz & Yuzer, 2016; Purcaro et al, 2013; Viegas et al., 2012). In briefly, fat drips from the meat samples onto the flames and subsequently burns resulting in smoke generation, which cause the formation of PAHs through the incomplete combustion of charcoal (Lee et al., 2016; Singh et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

Jiang

Wang

et al. 2018

Food Science & Nutrition

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There is a lack of information regarding the quantitative determination and health risk assessment of polycyclic aromatic hydrocarbons (PAHs) in grilled and fried meat products in Shandong Province of China. The aim of this work was firstly to detect the contamination levels of 15 PAHs in 52 grilled and fried meats consumed by the population of Shandong Province, China. In brief, concentrations of the sum of 15 PAHs in individual samples were ranged from 8.23 to 341 μg/kg with a mean contamination level of 63.3 μg/kg. Moreover, the factors for the formation of PAHs in these samples have been identified and analyzed. One grilled meat sample exceeded the maximum limits of 2 and 12 μg/kg set for BaP and PAH4 by the European Union. For a further step, the mean dietary exposures for total PAHs from grilled and fried meat products were estimated to be 120 and 74.8 ng/kg bw/day, respectively. Finally, the health risk estimation was performed using the incremental lifetime cancer risk (ILCR) approach. The obtained values of four groups were all lower than 10‐4, indicating a slight potential carcinogenic risk of consumer health. This study was the first attempt to provide baseline information of potential health risk of dietary exposure of PAH‐containing grilled and fried meats, which could be useful for health management of the local consumers.

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Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

Cited by 152 publications

References 51 publications

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Effect of fat content, casing type and smoking procedures on PAHs contents of Portuguese traditional dry fermented sausages

Polycyclic aromatic hydrocarbons in smoked dry fermented sausages with protected designation of origin <i>Petrovská klobása</i> from Serbia

Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China

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