The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

Abstract

Summary The effects of fat content and charcoal types on the formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) in various barbecued fish (trout, sea bream, seabass, salmon and shad) were investigated. Fish samples were also analysed in terms of fat content and fatty acid profile. Total saturated fatty acids (∑SFA) contents reduced while the total polyunsaturated fatty acids (∑PUFA) contents increased after barbecuing. Both fat content and charcoal type had an effect on the amount of PAHs and HAAs. The amounts of ∑PAHs ranged between 6.95 and 99.03 ng g−1 in barbecued fish. Notably, the highest amount of ∑PAHs was found in shad as well. The amounts of ∑HAAs ranged from non‐detectable levels to 2.29 ng g−1. The amounts of ∑PAHs and ∑HAAs were higher in samples barbecued with charcoal briquette compared to those barbecued with wood charcoal. Hence, we would suggest the use of wood charcoal in barbecuing.

Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball

“…Heterocyclic aromatic amines (HAAs) are chemical compounds with highly toxic properties formed in proteinaceous foods such as meat during cooking (Jägerstad et al ., 1998). Approximately 30 HAAs have been reported in various foods to date (Oz, 2021a). HAAs are 100 and 2000 times more mutagenic than aflatoxin B1 and benzo[a]pyrene, respectively (Jägerstad et al ., 1998).…”

Non-thermal Technologies for Food Processing

“…Barbequing of meat causes loss of meat juices that mainly contain saturated lipids stored in the form of adipose tissue, leading to a decrease in saturated fatty acid and an increase in polyunsaturated fatty acid in the final product. The presence of polyunsaturated fatty acid makes the final product more susceptible to lipid oxidation and decreases the quality of product, imparting an off-flavor with a reduced mouthfeel ( 7 ). But now, consumers' awareness regarding food safety has increased and they demand food free from microorganism and with high nutritional qualities and excellent mouthfeel.…”

Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

“…However, the use of heat causes some unfavourable changes in organoleptic and functional quality and reducing nutritional value by denaturing proteins and oxidising lipids as well as high utilisation of energy. The thermal methods also generate harmful chemical toxicants such as amines, acrylamide, furan and polycyclic hydrocarbons in food (Koszucka & Nowak, 2019;Oz, 2021). Recently, consumers are now aware of food safety issues, and thus, they demand clean, safe and minimally processed foods with high nutritional value together with longer shelf life.…”