Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing

Onopiuk, Anna; Kołodziejczak, Klaudia; Szpicer, Arkadiusz; Wojtasik‐Kalinowska, Iwona; Wierzbicka, Agnieszka; Półtorak, Andrzej

doi:10.1016/j.tifs.2021.06.043

Cited by 58 publications

(50 citation statements)

References 71 publications

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“…or processing methods (i.e., baking, frying, etc.) (Onopiuk et al, 2021;Singh et al, 2016Singh et al, , 2020. However, food production is an end-to-end program, and each step of it, from ingredients and pretreatments, to processing formulations and parameters, and to food packaging and storage conditions, could affect the PAHs levels in the final products.…”

Section: Introductionmentioning

confidence: 99%

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Wang

Warner

et al. 2022

Comp Rev Food Sci Food Safe

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Polycyclic aromatic hydrocarbons (PAHs) are a large group of carcinogenic compounds. PAHs are ubiquitous in the environment and food, thus human beings may be exposed to PAHs through ingestion (water and food), inhalation (air and smoking), and skin contact in daily life. Dietary intake is the major source of exposure to PAHs in humans. Significant and harmful levels of PAHs can be generated during food processing and cooking. Although the formation of PAHs during processing is almost unavoidable, the levels can be diminished with reduction strategies. This review aims to provide comprehensive insights into the mechanisms underlying the formation of PAHs and factors influencing their formation in processed foods. The strategy for the reduction of PAHs including change in ingredients (i.e., reducing fat content), pretreatment conditions (i.e., reducing the pH), processing methods and parameters (i.e., reducing processing temperature and time), and packaging and storage conditions, are discussed. Potential novel strategies for PAH reduction are also identified and the feasibility is evaluated.

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Section: Introductionmentioning

confidence: 99%

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Wang

Warner

et al. 2022

Comp Rev Food Sci Food Safe

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“…In general, grilling leads to PAH contamination of food. Factors that affect PAH levels in grilled meat include the grilling method, duration and temperature of the process, distance from the heat source and type of fuel used [ 17 ]. Pre-treatment of the raw material, fat content and post-process handling are also important [ 1 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

et al. 2021

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Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the final product. The effects of the inclusion of natural plant extracts such as bay leaf (BL), black pepper (BP), turmeric (TU), jalapeno pepper (JP) and tamarind paste (TA) in marinades on the physicochemical properties of grilled pork neck were studied. The addition of spice extracts to marinades increased the proportion of colour components L* and b*. The use of TU, TA, JP, MX and C marinades lowered the hardness and pH of the meat. The highest phenolic compound levels were observed in the case of the mixture of all extracts (MX) and JP marinades, and the highest total antioxidant capacity was exhibited by the BL and MX marinades. The highest PAH content was recorded in the CON marinade (Σ12PAH 98.48 ± 0.81 µg/kg) and the lowest in the JP marinade (4.76 ± 0.08 µg/kg), which had the strongest, statistically significant reducing effect (95% reduction) on PAH levels. Analysis of correlation coefficients showed a relationship between the total antioxidant capacity of the marinades and the PAH content in grilled pork.

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“…However, the levels of PAHs formed are dependent on several factors, such as method of cooking, time, type of fuel, distance of food from the heat source and fat contents [ 5 , 7 , 8 ]. In relation to the fat contents, studies have observed the increase in PAH levels with the increase in fat contents in the food, which could mainly be due to the fat pyrolysis process [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content

Hamidi

Hajeb

Selamat

et al. 2022

IJERPH

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Exposure to polycyclic aromatic hydrocarbons (PAHs) through diet is gaining concern due to the risk it poses to human health. This study evaluated the bioaccessibility of PAHs contained in charcoal-grilled beef and chicken in different segments of the gastrointestinal tract (GIT) with regard to the degree of doneness and fat content of the meats. The levels of 15 PAHs in the grilled meat samples and bioaccessible fractions were determined using high-performance liquid chromatography (HPLC) equipped with PAH column, and UV and fluorescence detectors. Total PAHs were found in beef (30.73 ng/g) and chicken (70.93 ng/g) before its digestion, and different PAHs’ bioaccessibility were observed in the different segments of GIT, with the highest in the stomach followed by the small intestine, despite the relatively higher bioaccessibility of individual PAHs in grilled beef as compared to those in grilled chicken. Additionally, the PAHs’ bioaccessibility increased with the increase in the degree of doneness. Positive linear correlation was observed for the PAHs’ bioaccessibility and the fat contents of grilled meat. Overall, this study highlights the influence of meat doneness (cooking time) and fat contents on the bioaccessibility and bioaccumulation of PAHs.

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Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing

Cited by 58 publications

References 71 publications

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content

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