Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat

Abstract

The influence of a variety of cooking methods (poaching, boiling, grilling (charcoal or gas)), frying (pan, deep frying, and stir frying) with a variety of oils (vegetable oil, extra virgin olive oil, sesame oil, extra light olive oil, and sunflower oil), microwaving, and oven roasting on polycyclic aromatic hydrocarbons (PAHs) formation in rabbit meat samples was investigated. Meat samples (including three replicates) were prepared without additives or spices. PAHs extraction was carried out by saponification method with potassium hydroxide in methanol which was followed by a silica gel column technique and the samples were quantified by using gas chromatography with mass spectrometry (GC‐MS). PAHs standards, fluorene, naphthalene, anthracene, phenanthrene, pyrene, acenaphthalene, fluoranthene, and benzopyrene, were used for this study. The other PAHs except fluorene were not observed (detection limit‐0.009 µg/g) in all the samples. Among traditional processing techniques, higher PAH contents were observed as a result of frying. Frying with vegetable oil produced higher fluorene content (0.06–0.13 µg/g) in the deep‐fried sample, although sesame oil is the best oil which produces lowest PAH contents in fried samples. Among all the processing techniques, lower fluorene (0.01–0.02 µg/g) content was noticed in poaching. Benzo(a)pyrene was not observed in all the investigated samples which is viewed as a reliable strategy of the cooking process for human consumption. After processing, the cooking loss was determined and oven roasting and grilling exhibited greater moisture loss.

Effects of grilling conditions on heterocyclic amines and quality attributes of grilled grass carp

“…This observation can be attributed to the migration of water from the interior towards the surface of the fish during the grilling process. The loss of juice during the process leads to the reduction of certain fat and water‐soluble components, including creatinine, amino acids, and glucose (Kondjoyan et al ., 2013; Siddique et al ., 2021).…”

Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content

“…The cooking conditions were the same. The results of various studies show that the type of meat [ 54 , 55 , 56 , 57 , 58 ], fat content in the meat [ 52 , 59 , 60 ], water [ 59 ], oils used for frying [ 61 , 62 ], spices added [ 38 , 44 , 63 ] and cooking methods [ 54 , 57 , 58 ] can influence the concentration of PAHs.…”

Daytime SO 2 chemistry on ubiquitous urban surfaces as a source of organic sulfur compounds in ambient air

“…As the urban grime was collected in the downtown of Guangzhou not far from a dense traffic road, it is highly plausible that the origin of the long-chain alkanes and PAHs adsorbed on the urban surface comes from the roadway vehicle emissions. In addition, cooking from the neighboring restaurants ( 54 , 55 ) can also be an emission source of long-chain alkanes and PAHs (table S2) as possible precursors of the observed organosulfates formed through SO 2 heterogeneous oxidation of the urban grime. The gas chromatography–MS (GC-MS) performed analysis of the sampled urban grime in Guangzhou indicates that the portions of long-chain alkanes and PAHs, which could be responsible for the formation of one fraction of the CHOS compounds, are 7.6 and 1.8%, respectively (fig.…”