Effects of cooking methods and tea marinades on the formation of benzo[ a ]pyrene in grilled pork belly (Samgyeopsal)

Park, Keun-Cheol; Pyo, Heesoo; Kim, Woo Seok; Yoon, Ki Sun

doi:10.1016/j.meatsci.2017.02.012

Cited by 51 publications

(39 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Meat can be contaminated with PAH mainly during the cooking process. Therefore, it is important to evaluate the formation of PAH in beef due to different cooking methods and suggest safe cooking methods (Park et al, 2017). Numerous techniques have been employed for the cooking of meat but variations in cooking time, temperature, meat palatability and meat heterogeneous structures prevent the universal use of any single technique.…”

Section: Introductionmentioning

confidence: 99%

Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle

et al. 2018

View full text Add to dashboard Cite

In this study, the effects of ohmic cooking alone and a consecutive application of ohmic and infrared cooking on lipid oxidation and polycyclic aromatic hydrocarbon (PAH) formation in beef was investigated. In consecutive cooking, samples were first cooked ohmically at 40, 55 and 70 Volt for 7 minutes, then infrared cooking was applied to each side of ohmically cooked beef samples at 3 different temperatures (325, 375 and 425 °F) for 3 minutes. The thiobarbituric acid reactive substance (TBARS) levels of the samples were found between 0.31 and 1.74 mg MDA/kg. Increasing the voltage level in ohmic cooking caused a significant (P < 0.05) increase in the TBARS value. In the consecutive application of ohmic and infrared cooking, infrared cooking temperature caused a significant (P < 0.05) increase in the TBARS value at the same voltage levels. In this study, working with 40 and 55 Volts for ohmic cooking alone and 40 V-325 °F, 40V-375 °F settings for ohmic-infrared cooking gave a generally acceptable threshold level for TBARS value (1 mg/kg). About 12 polycyclic aromatic hydrocarbons (PAHs) were detected in the cooked beef by ultra-performance liquid chromatography fluorescence detector (UPLC-FD). Benzo(a)pyrene (BaP), which is the most common PAH, was detected at between 1.2514 and 1.4392 μg/kg and 4 PAH (sum of Benzo(a)pyrene, Chrysene, Benz(a)anthracene, Benz(b)fluoranthene) levels were detected at between 1.2514- 3.7844 μg/kg. The results of PAHs were reasonably below the European Commission regulation limits, which are very important and indicate that the cooking processes applied in this study are safe.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Leaves were manually picked, gently cleaned, and lyophilized. Marinades (IML) were prepared from lyophilized leaves according to the method described by Park et al [15]. Consequently, 0.5, 1.0, and 2.0 g of grounded leaves were infused with 100 mL hot distillated water for 10 minutes on a rotary shaker.…”

Section: Preparation Of Marinade (Iml)mentioning

confidence: 99%

Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

Salejda

Szmaja

Bobak

et al. 2021

Journal of Food Quality

View full text Add to dashboard Cite

The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves as marinade at 0.5, 1.0, and 2.0% w / v did not affect the shear force and color parameters of dry-aged beef. The marinating of beef cuts with Ilex meserveae resulted in efficient prevention of lipid oxidation without impairing sensory acceptability. Aqueous extract Ilex meserveae can be applied as a natural ingredient in meat marinade to prevent peroxidation.

show abstract

“…BaP was formed when the cooking involved the use of a direct heat source. Use of indirect heat source did not lead to detectable formation of BaP, irrespective of the cooking time or the addition of other substances (Park, Pyo, Kim, & Yoon, ). Thus, the greatest hazards of BaP production are likely direct contact between the meat and the heat source, and meat fat falling onto the heat source (Park et al., ).…”

Section: Production Of Harmful Substances Based On Cooking Conditionsmentioning

confidence: 99%

“…Similarly, adding 15 g garlic to 100 g pork meat reduced the production of HCAs by 26% to 36% and aza‐PAHs by 33% to 40%. For roasting pork belly, the use of tea marinades enhanced the antioxidant activity and prevented lipid oxidation, depending on the concentration of tea and the time of marination (Park et al., ). Among the tea marinades, yerba mate tea was more effective than green tea in preventing the formation of BaP during cooking.…”

Section: Production Of Harmful Substances Based On Cooking Conditionsmentioning

confidence: 99%

“…Among the tea marinades, yerba mate tea was more effective than green tea in preventing the formation of BaP during cooking. The optimal concentration of tea marinade for preventing the formation of BaP was 0.5%, and 8‐hr marination had the strongest effect (Park et al., ). Consistent with this, green tea marinade significantly reduced the HCA compounds PhIP and 2‐amino‐9H‐pyrido[2,3‐b]indole (AαC) upon the pan roasting of beef at 180 to 200 °C for 4 min.…”

Section: Production Of Harmful Substances Based On Cooking Conditionsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Dietary Red Meat on Colorectal Cancer Risk—A Review

Hur

Yoon

Jo³

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Heme iron overload has been implicated as the main cause of the increased risk of cancer due to the consumption of red meat. However, fish and shellfish, teas, and spices contain up to five times more iron than red meat. There is insufficient evidence that iron intake in dietary red meat is the primary causal factor for colorectal cancer. In addition, harmful substances produced during the preparation of red meat, including heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), N‐nitroso compounds, and acrylamide, are extrinsic factors that increase carcinogenicity. HCAs are produced during the cooking of red meat, poultry meat, and fish. PAHs may also be produced during the cooking of diverse food groups, such as dairy products, fruits, vegetables, and cereals. The average daily intake of red meat among Korean individuals is 62 g; the amount of PAHs entering the body via red meat is less than the average amount of PAHs the body is exposed to in the air. Therefore, it is difficult to conclude that dietary red meat is the main cause of colorectal cancer. Rather, there may be an intricate influence of multiple factors, including fruit and vegetable intake, alcohol consumption, smoking, overweight, obesity, and stress.

show abstract

Effects of cooking methods and tea marinades on the formation of benzo[ a ]pyrene in grilled pork belly (Samgyeopsal)

Cited by 51 publications

References 27 publications

Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle

Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle

Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

Effect of Dietary Red Meat on Colorectal Cancer Risk—A Review

Contact Info

Product

Resources

About