期刊
POLYCYCLIC AROMATIC COMPOUNDS
卷 41, 期 1, 页码 124-142出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/10406638.2019.1570952
关键词
Broasted frying meat; charcoal-grilled meat; cooking method; gas grilling meat; Lebanese cuisine; polycyclic aromatic hydrocarbons
This study investigated the levels of PAH4 in traditional Lebanese meat products for the first time, finding that a significant proportion of charcoal-grilled meat samples exceeded the EU-established Maximum Residue Limits for PAH4 in smoked meat. The results also indicated that charcoal-grilled chicken had significantly higher PAH levels compared to gas-grilled and broasted fried chicken.
This study investigates, for the first time, the PAH4 levels (benzo[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) in the most traditional Lebanese meat products. The study explores the effect of the surface/mass ratio and the influence of the cooking methods; broasted frying, vertical gas grilling and charcoal gas grilling, on the PAH4 formation. A total of 176 samples from seven charcoal-grilled meat dishes, 12 broasted chicken, and 12 gas grilled chicken dishes collected from different restaurants, together with 62 house charcoal-grilled samples, were prepared and analyzed. The results show that 62 charcoal-grilled restaurant samples (35.2%) and 24 charcoal-grilled house samples (38.7%) exceeded the Maximum Residue Limits (MRLs) for PAH4 of smoked meat (12.0 mu g kg(-1)) established by the European Commission. In restaurant samples, the PAH4 levels in all samples ranged between 1.39 and 36.94 mu g kg(-1), whereas in house grilling samples, the PAH4 levels in all samples ranged between 1.23 and 52.79 mu g kg(-1). Additionally, the results of this study illustrate that the charcoal-grilled chicken samples showed an enormous augmentation 3- to 40-fold than gas-grilled and broasted fried chicken. Besides, a high correlation was displayed between the PAH levels and the: fat content and surface/mass ratio.
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