期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 20, 期 9, 页码 1960-1970出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2016.1225761
关键词
Polycyclic aromatic hydrocarbons; Kokorec; Animal fats; Charcoal grilling; Small intestines
资金
- Academic Staff Training Program (OYP) Coordination Unit [2014 OYP-046]
Traditional kokorec, which is one of the products of offal (edible by-products) and consumed enthusiastically in Turkey, is produced from fresh and washed lamb and calf small intestines. Some health risks can occur unless hygiene and sanitation rules are followed and proper cooking procedures are applied during the production process of kokorec. One of the most important among these risks is the microbial origin hazard and another is the formation of polycyclic aromatic hydrocarbons. In this study, the aim was to determine the concentrations of eight polycyclic aromatic hydrocarbons formed during the cooking of kokorec produced from beef and lamb small intestines by adding various animal fats. Polycyclic aromatic hydrocarbonformation was specified in ready-to-consume kokorec samples in which eight polycyclic aromatic hydrocarbon concentrations varied between 3.07 and 40.11 mu g/kg. The consumption of lamb kokorec could be recommended to consumers because its average total eight polycyclic aromatic hydrocarbon concentration was lower than that of beef kokorec.
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