Journal
MEAT SCIENCE
Volume 129, Issue -, Pages 1-8Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2017.02.012
Keywords
Benzo[a]pyrene (BaP); Pork belly (Samgyeopsal); Cooking methods; Marinade; Green tea; Yerba mate tea
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We investigated the effects of different grilling tools, temperatures, and tea marinades on the formation of benzo[a]pyrene in grilled pork belly as well as the antioxidant capacities of tea marinades. The least amount of benzo[a]pyrene was detected in modified charcoal-grilled pork belly (1.28 mu g/kg). The highest risk factors for the formation of benzo[a]pyrene are direct contact with flames and fat excess on the heating source. A modified charcoal grill can be used as an alternative grilling tool to meet consumer needs for safety and taste. The marination of pork bellies with tea increased radical-scavenging activity and prevented lipid oxidation in proportion to the concentration of tea infusion and marinating time. The yerba mate tea marinade significantly increased the radical-scavenging activity and prevented benzo[a]pyrene formation more than the green tea marinade. Tea marinade can be applied to seasoning or sauce as pretreatment to preserve the quality of meat and to decrease benzo[a]pyrene formation during cooking. (C) 2017 Elsevier Ltd. All rights reserved.
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