The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats

Hu, Yangjian; Tian, Huixin; Hu, Shui; Liang, Dong; Zhang, Jianhao; Yu, Xiaobo; Han, Minyi; Xu, Xinglian

doi:10.1016/j.foodchem.2021.131384

Cited by 24 publications

(14 citation statements)

References 42 publications

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“…Studies have shown that CP technology can effectively degrade toxins in food. Hu, et al [ 112 ] evaluated the effect of CP pre-treatment on the formation of polycyclic aromatic hydrocarbons in grilled steak. The results showed that the use of CP technology to pre-treat raw beef before grilling can significantly reduce the production of polycyclic aromatic hydrocarbons during the grilling process.…”

Section: The Effect Of Cp On Food Safety Performancementioning

confidence: 99%

Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review

Zhang

Tan

Zou

et al. 2022

Foods

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As an emerging non-thermal food processing technology, cold plasma (CP) technology has been widely applied in food preservation due to its high efficiency, greenness and lack of chemical residues. Recent studies have indicated that CP technology also has an impressing effect on improving food quality. This review summarized the impact of CP on the functional composition and quality characteristics of various food products. CP technology can prevent the growth of spoilage microorganisms while maintaining the physical and chemical properties of the food. It can maintain the color, flavor and texture of food. CP can cause changes in protein structure and function, lipid oxidation, vitamin and monosaccharide degradation, starch modification and the retention of phenolic substances. Additionally, it also degrades allergens and toxins in food. In this review, the effects of CP on organoleptic properties, nutrient content, safety performance for food and the factors that cause these changes were concluded. This review also highlights the current application limitations and future development directions of CP technology in the food industry. This review enables us to more comprehensively understand the impacts of CP technology on food quality and promotes the healthy application of CP technology in the food industry.

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Section: The Effect Of Cp On Food Safety Performancementioning

confidence: 99%

Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review

Zhang

Tan

Zou

et al. 2022

Foods

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“…The use of olive oil reduced the PAH content by more than 50% compared with the control group for a temperature of 220 • C. In the present study, a reduction in PAH levels due to the use of olive oil of about 30% was achieved. In the study by Hu et al [41], beef was injected with the following fats: colza oil, soybean oil, canola oil, sunflower oil, butter, and pork fat. The research findings showed that the PAH content increased significantly due to the use of canola oil, which is consistent with the results obtained in this study.…”

Section: The Effect Of Fat Replacement On the Formation Of Pahsmentioning

confidence: 99%

The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers

Onopiuk

Kołodziejczak

Szpicer

et al. 2022

Foods

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The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies have shown a strong relationship between the fatty acid profile and the PAH content (especially of the heavy PAHs). The partial replacement of beef tallow with oils and milk fat (MF) contributed to a change in the fatty acid profile and a reduction in the hardness of the burgers. The highest PAH content was found in samples with canola oil (CO), which had the highest levels of monounsaturated fatty acids (MUFA), and in the control group (CON) without fat substitution, which had the highest levels of saturated fatty acids (SFA) and trans conformations. Substitution of animal fat with vegetable oils contributed to a change in the color of the burgers’ surface, as there was a statistically significant increase in the L* color component and a decrease in the a* component. The burgers with canola oil (CO) and linseed oil (LO) were the most susceptible to oxidation, whereas the burgers with reduced fat content (CON_LOW FAT) were the most stable in terms of oxidation, where the malondialdehyde (MDA) content was 32.8% lower compared with the control group (CON). The studies confirm that partial replacement of beef tallow with vegetable oils and milk fat and reduction in fat content in burgers to be grilled can be an effective way to change their fatty acid profile and reduce the cyclization reaction of organic compounds leading to the formation of PAH. Correlation coefficient analysis showed that there is a relationship between fatty acid profile and the presence of selected PAHs in grilled beef burgers. The results of this study indicate that replacing beef tallow with vegetable oils is a promising approach in designing meat products with controlled PAH content.

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“…Diferentes processos de cocção podem ser empregados nos produtos cárneos como grelhar, defumar, aquecer, secar, assar, cozinhar com ar quente, infravermelho ôhmico, com o objetivo de forma a melhorar a digestibilidade, a palatabilidade e a conservação dos alimentos ADEYEYE;ASHAOLU, 2022). Na carne submetida à cocção, fatores compõem qualidades sensoriais únicas como, por exemplo, maciez e suculência resultantes da marinação, e o sabor e a cor resultantes dos compostos formados pela reação de Maillard de proteínas e carboidratos em altas temperaturas (HU et al, 2022). No entanto, altas temperaturas utilizadas durante o processamento podem produzir diversos compostos carcinogênicos, especialmente os HPAs HU et al, 2022;SIDDIQUE et al, 2021).…”

Section: Resultsunclassified

“…Na carne submetida à cocção, fatores compõem qualidades sensoriais únicas como, por exemplo, maciez e suculência resultantes da marinação, e o sabor e a cor resultantes dos compostos formados pela reação de Maillard de proteínas e carboidratos em altas temperaturas (HU et al, 2022). No entanto, altas temperaturas utilizadas durante o processamento podem produzir diversos compostos carcinogênicos, especialmente os HPAs HU et al, 2022;SIDDIQUE et al, 2021). Um número crescente de pessoas vem se preocupando com questões da alimentação e nutrição devido ao aumento da prevalência de doenças crônicas relacionadas à dieta em muitos países.…”

Section: Resultsunclassified

“…Ultra-high-performance LC (UHPLC) has advantages over high-performance LC (HPLC), such as improved resolution, lower time of analysis, solvent consumption, and cost , and can be coupled to the mass detector (Dong et al 2015;Mirabelli et al 2020;De Melo et al 2022) or to the fluorescence detector (FL), with advantages like higher sensitivity, selectivity, and fluorescence properties of some PAHs Sampaio et al 2021). Despite the benefits, the applications of UHPLC-FL for foods are still limited (Silva et al 2017;Hu et al 2022).…”

Section: Or Liquid Chromatography (Lc)mentioning

confidence: 99%

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Influência das técnicas de preparo e cocção na formação dos contaminantes hidrocarbonetos policíclicos aromáticos em carnes e embutidos: fatores de risco associados ao consumo

Silva¹

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estarem sempre presentes nos meus dias, me abençoando, dando saúde, força, coragem e proteção.Aos meus amados pais, João e Leonides, meus queridos irmãos, Bruno e Cibele, meu avô Abdias e meu tio Alcides, pelo amor, apoio, compreensão e incentivo. Agradeço a Deus por ter esta família incrível, sempre presente em minha vida, incentivando cada etapa de minha trajetória, não medindo esforços para me ajudar. À Profa. Dra. Elizabeth Aparecida Ferraz da Silva Torres pela orientação, amizade, apoio, confiança e compreensão para realização deste trabalho. À Dra. Geni Rodrigues Sampaio pela coorientação, amizade, paciência e confiança.Obrigada por encaminhar o projeto para auxílio financeiro, e colaboração em todas as fases do projeto.

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The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats

Cited by 24 publications

References 42 publications

Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review

Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review

The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers

Influência das técnicas de preparo e cocção na formação dos contaminantes hidrocarbonetos policíclicos aromáticos em carnes e embutidos: fatores de risco associados ao consumo

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