期刊
MEAT SCIENCE
卷 167, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2020.108083
关键词
PAH; Barbecue; Mitigation; Vinegar; Antioxidant activity; Phenolic compounds; Regression models
资金
- FCT/MCTES [PTDC/SAU-NUT/30322/2017, UID/QUI/50006/2019]
- FCT [SFRH/BPD/86173/2012]
- [PTDC/SAUNUT/30322/2017]
- [PTDC/OCE-ETA/32567/2017]
- Fundação para a Ciência e a Tecnologia [PTDC/OCE-ETA/32567/2017, PTDC/SAU-NUT/30322/2017] Funding Source: FCT
The effect of five different vinegars, applied as a seasoning, on the formation of polycyclic aromatic hydrocarbons (PAH) in charcoal-grilled pork loin was investigated. PAH were assayed using acetonitrile based-extraction and high-performance liquid chromatography with fluorescence detection. Unseasoned samples presented a mean value of 31.47 ng g(-1) of PAH4 (sum of benz[a] anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene), near the maximum established by European Union (30 ng g(-1)). Significant reduction (p < .05) of PAH4 formation was observed in meat samples sprayed with vinegar. Elderberry vinegar exhibited the highest inhibition (82%), followed by white wine vinegar (79%), red wine and cider vinegars (66%), and fruit vinegar with raspberry juice (55%). The total phenolic content and antioxidant activities of vinegars had a moderate negative correlation with PAH4 formation, and 3rd degree polynomial equations had the best fitting performance to explain this relation. Spraying meat with these vinegars prior grill is an easy-to-apply strategy to limit the exposure to PAH.
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