Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat

Afsaneh Farhadian, and Selamat N. Jinap, and A. Faridah, and I. S. M. Zaidul, (2012) Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Food Control, 28 (2). pp. 420-425. ISSN 0956-7135

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Official URL: http://dx.doi.org/10.1016/j.foodcont.2012.04.034

Abstract

The study was conducted to investigate the effect of marinating on the generation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Seven marinade treatments containing 1) basic marinade, which include sugar, water, onion, turmeric, lemon grass, salt, garlic, coriander and cinnamon, 2) basic-oil, 3) Commercial marinade. 4) basic-oil-lemon juice, 5) basic-lemon juice, 6) basic-oil-tamarind and 7) commercial-tamarind at four time intervals (0, 4, 8 and 12. h) were applied on meat samples before charcoal grilling. Tandem solid-phase extraction (SPE) was used to clean up the samples. A high performance liquid chromatography (HPLC) with fluorescence detector was used for PAHs analysis. The study showed significant (p< 0.05) reduction (70%) of PAH in beef samples treated with the acidic marinade (containing 1.2% lemon juice). The basic-lemon > basic > basic-oil-lemon > basic-oil was the best order of marinade treatment. The duration of marinating was not a significant (p> 0.05) factor in PAH reduction.

Item Type:Article
Uncontrolled Keywords:Generation and reduction, Grilled meat, Marinade, Polycyclic aromatic hydrocarbons (PAHs), Allium cepa, Allium sativum, Cinnamomum verum, Citrus limon, Coriandrum sativum, Curcuma longa, Cymbopogon citratus, Tamarindus indica
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions:SCHOOL > School of Food Science and Nutrition
ID Code:5271
Deposited By:IR Admin
Deposited On:30 Oct 2012 15:21
Last Modified:18 Feb 2015 09:40

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