Mitigation of Polycyclic Aromatic Hydrocarbons Formation in Goat Satay by Shallots Juices Marination

Saputro, Eko; Radiati, Lilik Eka; Warsito, W; Rosyidi, Djalal

doi:10.5398/tasj.2022.45.2.227

Cited by 3 publications

(1 citation statement)

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“…Temperature is one of the most important factors affecting PAH content in heat-treated meat products [10]. High heat temperatures above 200 0 C can trigger pyrolysis of organic materials including fats to produce non-polar and lipophilic PAHs [11].…”

Section: Weight Of Goat Satay and Complementary Componentsmentioning

confidence: 99%

The Effect of Burning on the Polycyclic Aromatic Hydrocarbons (PAH) Content in Goat Satay in the East Java Region

Apriani,

Yunita,

Rosyidi

et al. 2024

AFSJ

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This study aims to determine the levels of PAHs in commercial goat satay in all cities throughout East Java. PAHs are organic compounds that have two or more benzene rings joined together and are made only of carbon and hydrogen. PAHs can enter the human body through breathing, absorption, or skin contact. PAHs have been shown to have the potential to cause various carcinogenic, mutagenic, and immune disrupting effects. The samples taken for the study were 27 samples. This research was conducted in a non-experimental manner by observing the object of research directly. Data collection techniques in this study were conducted by interview, observation, and chemical analysis in the laboratory. The results showed that the weight of goat satay had an average of 119.3 g, the highest burning time of samples with the code MJT-B and MDN-C for 10 minutes 17 seconds, and the distance between charcoal and the highest goat satay meat was in samples with the code PRB-A, PRB-B, BT-A, MJT-A, MJT-B, MDN-A, and MDN-C as far as 1.0 cm, and the highest fat content test obtained from the MDN-C sample code was 0.97 grams. Analysis of PAH compounds was carried out using the chromatographic method. The PAH test obtained the highest results with the sample code MDN-C with the results of Pyrene (Pyr) 0.71 ± 394.87, Fluoranthene (Flt) 0.45 ± 351.21, Anthracene (Ants) 4.41 ± 225.48, and Fluorene (Flr) 0.28 ± 52.60. The results of compounds that have values <0.0004 are declared as samples that do not indicate PAH compounds.

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Section: Weight Of Goat Satay and Complementary Componentsmentioning

confidence: 99%

The Effect of Burning on the Polycyclic Aromatic Hydrocarbons (PAH) Content in Goat Satay in the East Java Region

Apriani,

Yunita,

Rosyidi

et al. 2024

AFSJ

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Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products

Das,

Bhattacharya,

Das

et al. 2023

Chem. Biol. Technol. Agric.

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The presence of polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products is a global concern as they are known to be carcinogenic, mutagenic, teratogenic, and genotoxic to living beings. PAHs are generated in processed meat through different thermo-processing techniques, such as smoking, grilling, barbecuing, roasting, and frying, which involve abnormal high-temperature treatments and extruded fuels. These carbonaceous compounds with two or more cyclic benzene rings are highly stable and toxic, and their generation is enhanced by faulty thermal processing techniques, contaminated raw materials, and environmental pollution. Based on their degree of toxicity, Benzo[a]pyrene (B[a]P) is recognized as the most probable human carcinogen among different fractions of PAHs by the European Commission Regulation (EC-No.1881/2006). Furthermore, the association between dietary PAHs exposures and their role as carcinogen in human beings has been reported clinically. Therefore, it is necessary to focus on prevention and control of PAHs formation in processed meat products through various strategies to avert public health concerns and safety issues. Accordingly, several approaches have been used to reduce the risk of PAHs formation by employing safe processing systems, harmless cooking methods, marination by natural plant components, use of biological methods etc. to eliminate or reduce the harmful effects of PAHs in the food system. This review provides a comprehensive insight into the occurrence and formation of PAHs in meat and meat products and their toxicological effects on human beings. Furthermore, the different cost-effective and environment friendly methods that have been employed as “green strategies” to mitigate PAHs in meat and meat products at both household and commercial levels are discussed. Graphical Abstract

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Polycyclic aromatic hydrocarbons (PAHs) in crude oil-contaminated water and soil and their removal using locally available plant materials

Ayedun,

Jaiyeola,

Onigbinde

et al. 2024

Water Practice &Amp; Technology

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The presence of polycyclic aromatic hydrocarbons (PAHs) in water and soil can be harmful to human life when ingested. PAHs are determined in the water and soil of the B-Dere community of Rivers State, Nigeria. The concentration level, source identification, and treatment were carried out. The water samples were treated with garlic and Moringa seed extracts, while the soil samples were treated with garlic and Fenton oxidation reagents. PAHs were extracted before and after treatment. The gas chromatograph mass spectrometer analyses showed 13 PAHs in the water and 10 PAHs in the soil. The highest concentration in water was recorded for benzo(ghi)perylene, with a mean value of 27.7 ± 0.25 ngL−1, while that of soil was recorded for benz(a)anthracene, with a mean value of 14.4 ± 0.631 ngkg−1. The source of PAHs in water was pyrogenic, while that of soil was petrogenic. Garlic extract removed 100% of benz(a)anthracene and benzo(b)fluorothane from the water, while Moringa removed 100% biphenylene from the water. However, garlic extract removed 2.59% of acenaphthylene, while Fenton reagents removed 100% of anthracene, phenathrene, and chrysene from the soil. Moringa seed and garlic extracts can be used in PAH's polluted water treatment.

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Mitigation of Polycyclic Aromatic Hydrocarbons Formation in Goat Satay by Shallots Juices Marination

Cited by 3 publications

References 0 publications

The Effect of Burning on the Polycyclic Aromatic Hydrocarbons (PAH) Content in Goat Satay in the East Java Region

The Effect of Burning on the Polycyclic Aromatic Hydrocarbons (PAH) Content in Goat Satay in the East Java Region

Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products

Polycyclic aromatic hydrocarbons (PAHs) in crude oil-contaminated water and soil and their removal using locally available plant materials

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