Polycyclic Aromatic Hydrocarbons Formation and Mitigation in Meat and Meat Products

Albanie, Samuel; Ashaolu, Tolulope Joshua

doi:10.1080/10406638.2020.1866039

Cited by 15 publications

(4 citation statements)

References 39 publications

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“…On the other hand, in the study conducted by Min et al [ 75 ], it was reported that cooking temperature is more effective than cooking time in the formation of PAHs. Adeyeye and Ashaolu [ 76 ] emphasized that PAH levels can be reduced by increasing the distance between the food and the heat source since PAHs cling to smoke particles and contaminate the food.…”

Section: Resultsmentioning

confidence: 99%

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

Sumer

Öz

2023

Foods

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Herein, the effect of direct and indirect barbecue cooking processes, including different cooking degrees (medium and well done), on the formation of polycyclic aromatic hydrocarbons (PAHs) and on certain quality parameters (water content, cooking loss, pH, lipid oxidation) of beef meat was examined. While no significant effect (p > 0.05) of the cooking method was detected on the water content, cooking loss, ∑PAH4 [the sum of benzo[a]pyrene (BaP), benzo[a]anthracene (BaA), chrysen (Chry), and benzo[b]fluoranthene (BbF)], and ∑PAH8 [the sum of BaP, BaA, Chry, benzo[k]fluoranthene (BkF), dibenzo[a,h]anthracene (DahA), benzo[g,h,i]perylene (Bghip), and indeno [1,2,3-cd]pyrene (IncdP)] content, it was determined that it had a significant effect on pH (p < 0.05) and lipid oxidation (TBARS, p < 0.01). While the cooking degree did not have a significant effect (p > 0.05) on the TBARS value, it had a significant effect (p < 0.05) on the water content and pH value, and a very significant effect (p < 0.01) on the cooking loss. While BaA and BaP compounds were detected in all barbecued samples, the DahA compound could not be detected in any of the samples. Varying levels of BaA (up to 5.62 ng/g), Chry (up to 0.43 ng/g), BbF (LOD-..-LOQ), BkF (LOD-..-LOQ), BaP (up to 0.49 ng/g), BghiP (up to 0.82 ng/g), and IncdP (up to 4.99 ng/g) compounds were determined in the samples. While the ∑PAH4 contents varied between 0.71 and 6.35 ng/g, the ∑PAH8 contents varied between 1.12 and 11.34 ng/g. While the increase in cooking level did not affect the ∑PAH4 content, it caused a significant increase in the ∑PAH8 content. The highest BaP (0.49 ng/g), ∑PAH4 (6.35 ng/g), and ∑PAH8 (11.34 ng/g) contents were detected in the meat samples that were well cooked on the barbecue by the direct method. The results have proven that PAHs are formed at varying levels in both meat samples cooked on the barbecue by the direct method and the indirect method. On the other hand, it has been determined that even if 100 g of the meat with the highest BaP and ∑PAH4 content is eaten, the exposure amount remains far below the limit values specified for PAHs. However, paying close attention to the barbecue cooking process is still recommended.

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Section: Resultsmentioning

confidence: 99%

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

Sumer

Öz

2023

Foods

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“…Samples of meat products (dry cured meat products (P), bacons (S) and dry fermented sausages (K)) from six traditional producers (1)(2)(3)(4)(5)(6) in the territory of Vojvodina (Šid, Temerin, Sremska Mitrovica, Ada and Subotica, Serbia) were examined. Samples P1, P2, P5 and PL6 were obtained by smoking and drying pork loin, and sample PN6 was obtained by smoking and drying pork neck meat.…”

Section: Samples Of Meat Productsmentioning

confidence: 99%

“…About 40-60% of the total meat products are smoked. In the smoking process, volatile components, produced by thermal degradation of wood, penetrate into meat and meat products, with the aim of prolonging shelf life and contributing to the formation of the specific aroma, taste and colour of final products [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina)

Škaljac,

Jokanović,

Peulić

et al. 2024

Fermentation

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This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products, bacons and dry fermented sausages smoked in six different chambers on the territory of Vojvodina were examined. The contents of 16 polycyclic aromatic hydrocarbons, from the United States Environmental Protection Agency list (16 US-EPA PAHs), and sensory quality of meat products were determined. The total content of 16 US-EPA PAHs in dry cured meat products was in the range from 99.73 μg/kg to 412.76 μg/kg; in bacons it was in the range from 36.43 μg/kg to 188.86 μg/kg; and in dry fermented sausages in the range from 47.23 μg/kg to 270.60 μg/kg. The lowest contents of 16 US-EPA PAHs compounds were determined in meat products smoked in traditional conditions during 3–5 days (3–4 h per day) at a distance of 2.5 m between the fire and products. Generally, it can be concluded that shortening of smoking process is justified, because products of good sensory quality and with decreased content of PAHs compounds were obtained. Benzo[a]pyrene, whose maximum allowed content in smoked meat products is 2 μg/kg, was below the limit of detection in all examined traditional meat products from Vojvodina. Also, contents of PAH4, sum of benz[a]anthracene, chrysene, benzo[a]pyrene and benzo[b]fluoranthene, were in the range from ND to 2.22 μg/kg, still greatly lower than the set maximum value. These results indicated the safety of dry cured meat products, bacons and dry fermented sausages from the territory of north Serbia (Vojvodina), as defined by EU Regulation 2023/915 criteria for PAHs contents.

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“…Diferentes processos de cocção podem ser empregados nos produtos cárneos como grelhar, defumar, aquecer, secar, assar, cozinhar com ar quente, infravermelho ôhmico, com o objetivo de forma a melhorar a digestibilidade, a palatabilidade e a conservação dos alimentos ADEYEYE;ASHAOLU, 2022). Na carne submetida à cocção, fatores compõem qualidades sensoriais únicas como, por exemplo, maciez e suculência resultantes da marinação, e o sabor e a cor resultantes dos compostos formados pela reação de Maillard de proteínas e carboidratos em altas temperaturas (HU et al, 2022).…”

Section: Resultsunclassified

Influência das técnicas de preparo e cocção na formação dos contaminantes hidrocarbonetos policíclicos aromáticos em carnes e embutidos: fatores de risco associados ao consumo

Silva¹

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estarem sempre presentes nos meus dias, me abençoando, dando saúde, força, coragem e proteção.Aos meus amados pais, João e Leonides, meus queridos irmãos, Bruno e Cibele, meu avô Abdias e meu tio Alcides, pelo amor, apoio, compreensão e incentivo. Agradeço a Deus por ter esta família incrível, sempre presente em minha vida, incentivando cada etapa de minha trajetória, não medindo esforços para me ajudar. À Profa. Dra. Elizabeth Aparecida Ferraz da Silva Torres pela orientação, amizade, apoio, confiança e compreensão para realização deste trabalho. À Dra. Geni Rodrigues Sampaio pela coorientação, amizade, paciência e confiança.Obrigada por encaminhar o projeto para auxílio financeiro, e colaboração em todas as fases do projeto.

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Polycyclic Aromatic Hydrocarbons Formation and Mitigation in Meat and Meat Products

Cited by 15 publications

References 39 publications

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

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

Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina)

Influência das técnicas de preparo e cocção na formação dos contaminantes hidrocarbonetos policíclicos aromáticos em carnes e embutidos: fatores de risco associados ao consumo

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