Journal
FOODS
Volume 11, Issue 6, Pages -Publisher
MDPI
DOI: 10.3390/foods11060833
Keywords
volatile organic compounds; particulate matter; carbonyl compounds; grilling of meat; additives
Categories
Funding
- National Key R&D Program of China
Ask authors/readers for more resources
This study investigated the effects of additives on cooking fumes emissions during meat grilling. The results showed that the application of white pepper, salt, garlic powder, and mixed spices can significantly reduce particle emissions and total concentration of volatile organic compounds. However, grilling meat marinated with compound additives resulted in increased emissions of volatile organic compounds.
Cooking fumes are an important source of volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds. The additive is wildly applied in grilling meat for flavor improvement. However, the effects of additives on cooking fumes emissions, such as volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds, in meat grilling have not been studied. The impact of four additives, including white pepper, salt, garlic powder, and compound marinade, on the emission characteristics of cooking fumes from the grilling meat was investigated. The concentrations of VOCs and carbonyl compounds in the cooking fumes were analyzed by TD-GC/MS and HPLC, respectively. The PM emission characteristics (mass concentration and size distribution) were measured by DustTrak DRX aerosol monitor in real-time. Results showed that the application of white pepper, salt, garlic powder, and mixed spices could significantly reduce the total particles mass concentration (TPM) emissions during meat-grilling by 65.07%, 47.86%, 32.87%, and 56.01%, respectively. The mass concentration of PM during meat-grilling reached maximum values ranging from 350 to 390 s and gradually fell at the final stages of grilling. The total concentration of 22 representative VOCs emitted from the grilling was significantly increased in grilling meat marinated with compound additives. Aromatic hydrocarbons were the predominant VOCs species, followed by ketone compounds. During the grilling process, formaldehyde, acetaldehyde, propionaldehyde, and acetone were major carbonyl compounds. The low molecular weight carbonyl compounds (C1-C3) in cooking fumes were dominant carbonyl compounds.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available