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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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 |
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| Keyword: | 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 > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 30 Oct 2012 15:21 |
| Last Modified: | 20 Oct 2017 14:15 |
| URI: | https://eprints.ums.edu.my/id/eprint/5271 |
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