Comparison of the effects of microwave cooking by two conventional cooking methods on the concentrations of polycyclic aromatic hydrocarbons and volatile N‐nitrosamines in beef cocktail smokies (smoked sausages)

Abstract

Volatile N‐nitrosamines (VNAs) and polycyclic aromatic hydrocarbons (PAHs) are two of the most hazardous compounds for human health in the meat products have cured by nitrite and smoke, on whose contents different cooking methods can have a significant effect on quality. The present study compared the effects of microwave as a novel cooking method and two conventional methods of pan‐frying and grilling on the VNAs and PAHs of beef cocktail smokies (smoked sausages, 55% meat). VNAs and PAHs were measured by Gas Chromatography‐Flame Ionization Detector (GC‐FID), following which they were isolated from the samples. Microwave cooking showed the lowest amount of total VNAs and PAHs compared with pan‐frying and grilling treatments, and there was no significant difference between most microwave treatments and the raw samples (p > .05). In contrast, grilling had significantly the greatest effects on the amount of VNAs sand PAHs (p < .05). In fact, microwave treatments were more appropriate procedures for the beef cocktail smokies (smoked sausages). Novelty impact statement In the current study, the effects of microwave, pan‐frying, and grilling on the formation of volatile nitrosamines (VNAs) and polycyclic aromatic hydrocarbons (PAHs) in smoked beef cocktails during cooking was investigated. Considering the toxic and carcinogenic effects of VNAs and PAHs on meat products, measuring these compounds can be used as a benchmark to determine the quality of processing and thermal treatments. Overall, obtained data confirmed that the microwave procedure was a healthier cooking method for smoked beef cocktails, in contrast, grilling significantly led to the largest increase in the levels of VNAs and PAHs.

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