Rational design and application of sulfur dioxide/formaldehyde reversible near-infrared fluorescence probe

Xu, Zujun; Zhang, Xue; Zhu, Hanchuang; Gao, Mingchang; Sun, Shouqin; Liu, Caiyun; Qiu, Liping

doi:10.1016/j.jlumin.2022.119148

Cited by 4 publications

(1 citation statement)

References 31 publications

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“…Smoked food products produced around the world are highly popular among consumers. However, the food safety concerns associated with such products have also attracted several researchers, because during the formation of the unique smoky flavors and colors of smoked meat products, a large number of harmful substances [ 2 ], such as polycyclic aromatic hydrocarbons (PAHs) [ 3 , 4 ] and formaldehyde [ 5 ], are generally formed.…”

Section: Introductionmentioning

confidence: 99%

Determination of Four PAHs and Formaldehyde in Traditionally Smoked Chicken Products

Gao

Deng

et al. 2023

Molecules

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The present study was conducted to analyze the level of four priority polycyclic aromatic hydrocarbons (PAHs), including benzo[a]pyrene (BaP), chrysene (Chr), benzo[a]anthracene (BaA), and benzo[b]fluoranthene (BbF), in traditionally smoked chicken products marketed in China. The results show that the amount of ƩPAH4 (the sum of four different PAHs: BaP, Chr, BaA, and BbF) was 30.43–225.17 and 18.75–129.54 µg/kg in the skin and meat of smoked chicken products, respectively. The content of ƩPAH4 in the smoked skin was significantly higher as compared to the smoked meat (p < 0.05). The calculation of MOE (margin of exposure) results suggested the possibilities of ingestion risk associated with the consumption of smoked chicken skin. Furthermore, the formaldehyde content in the skin of smoked chicken was 2.17–6.84 mg/kg and 0.86–2.95 mg/kg in the smoked meat. These results indicate that optimization or alternative methods for food processing should be developed to reduce the high level of harmful substances formed during processing to ensure the safety of smoked chicken products. Moreover, along with harmful substances, the moisture content and color of traditionally smoked chicken were analyzed to provide a practical reference for healthy, safe and green processing technology for smoked chicken.

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