Influence of Different Cooking Methods on Polycyclic Aromatic Hydrocarbons Formation in Various Meat Types

Abstract

Etlerin yüksek sıcaklıklarda pişirilmesiyle polisiklik aromatik hidrokarbon (PAH) bileşikleri gibi çeşitli tehlikeli kimyasal kirleticiler oluşabilmektedir. Bu çalışma, farklı et çeşitlerinde (dana, kuzu, tavuk ve hindi) pişirme esnasında oluşabilecek PAH4 (benz[a]antrasen, krisen, benzo[b]fluoranthene ve benzo[a]piren) içeriği ve etin kimyasal yapısı ve pişirme yöntemlerinden PAH4 oluşumunun nasıl etkilendiğini belirlemek amacıyla yürütülmüştür. Çalışmada etlere, haşlama, kızartma, fırında pişirme, elektrikli ızgara ile pişirme ve odun kömürü ile mangalda pişirme işlemleri uygulanıp oluşan PAH4 miktarları ve çiğ etlerin bazı kimyasal özellikleri de tespit edilmiştir. PAH4 floresan dedektörlü yüksek performanslı sıvı kromatografisi (HPLC) kullanılarak analiz edilmiştir. Sonuç olarak, PAH4 konsantrasyonunun etin kimyasal özelliklerine ve pişirme yöntemine göre değiştiği belirlenmiştir. Mangalda pişirilmiş etlerin toplam PAH4 seviyelerinin 1.10 ve 3.30 μg/kg arasında değiştiği saptanmıştır. Mangalda pişirilmiş tavuk etlerinin PAH4 içerikleri en yüksek bulunmuş, bunu hindi eti takip etmiştir. Et örneklerinde belirlenen PAH4 seviyelerinin, Türk Gıda Kodeksi (TGK) ve Avrupa Birliği limit değerlerinin altında olduğu tespit edilmiştir.

The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment

“…When roasted beef, turkey, lamb, and chicken meats were evaluated in terms of PAH4 (BaP, BaA, BbF, and Chr) concentration, it was reported that differences were observed according to the type of meat and PAH type ( Aydın and Şahan, 2018 ). Aydın and Şahan, (2018) in their study evaluated meat samples in terms of PAH4; they determined the highest amount of PAH4 in chicken meat (3.30 ppb), followed by turkey (3.14 ppb), lamb (1.74 ppb) and beef (1.10 ppb). They stated that the reason for this difference may be due to the difference in the chemical composition of meats.…”

“…They found that the samples of chicken meat grilled in a charcoal fire contained the highest level of Σ PAHs (9.46 μg/kg). For this reason, in grilled meats cooked in a charcoal fire, PAHs are formed depending on the amount of fat contained in the meat, the cooking temperature and duration ( Aydın and Şahan, 2018 ; Chung et al, 2011 ; Duedahl-Olesen et al, 2015 ; Jiang et al, 2018 ; Lee et al, 2016 ).…”

“…In foods cooked at high temperatures (above 200°C), pyrolysis occurs as a result of oil dripping into the flame and the fumes that are generated and the PAHs infect the food through the fumes. In grilled meats cooked in charcoal flames, PAHs are formed depending on the amount of fat contained in the meat, the cooking temperature and duration ( Aydın and Şahan, 2018 ; Duedahl-Olesen et al, 2015 ; Farhadian et al, 2010 ).…”

“…Changing consumer habits, economic conditions and diversity of processed foods are increasing consumption of meat and meat products ( MMB, 2018 ). There have been some studies examining the relationship between different types of meats, meats with different cooking methods and the chemical structure of meats for the determination of PAH compounds ( Aydın and Şahan, 2018 ; Aygün and Kabadayi, 2005 ). In addition to the formation of PAH compounds, there was no data on the dietary exposure to PAH compounds and the evaluation of possible health risk in Turkey.…”

The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality

“…In addition, due to the hydrophobic nature of PAHs, their solubility in water is very low and they have high lipophilic properties [ 16 , 17 , 18 ]. Different mechanisms have been proposed for PAH formation in foods, as follows: (1) pyrolysis of organic substances, such as fat, protein, and carbohydrates at high temperatures (500–900 °C); (2) encountering high temperatures as a result of fat droplets separated from the food cooked in coal fire falling on the burning coal; (3) formation of PAH compounds as a result of incomplete combustion of coal and their contamination on the food surface [ 12 , 18 , 19 , 20 ]. The physical and chemical properties of PAH compounds differ according to their molecular weights.…”