Wong, Lee Ling (2013) Effect of onion and turmeric as ingredients in marinating of beef satay on concentration of Polycyclic Aromatic Hydrocarbons (PAHs). Universiti Malaysia Sabah. (Unpublished)
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Abstract
The effect of different amount of onion and turmeric as marinade ingredients on the formation of polycylic aromatic hydrocarbons (PAHs) was evaluated by comparing the concentration of PAHs in beef satay marinated in five different marinade treatments. PAHs were analyzed by high performance liquid chromatography with fluorescence detection. The detection limit of 15 PAHs were obtained ranged from 0.07 to 0.98 ng/g. The linearity of the method was between 0.9998 to 1. The concentration of Benzo(a)pyrene in all beef satay samples exceeded the maximum limit set by European Union whicft was 5 ng/g. This study showed that marinade treatments with the highest amount of onion (Marinade 2) and turmeric (Marinade 4) could lower the concentrations of Benzo(a)pyrene and able to reduce total concentrations of sum of PAH4 (Benzo(a)anthracene, Chrysene, 8enzo(b)fluoranthehe and Benzo(a)pyrene) up to 20.4% and 18.8% respectively as compared to Control. These results revealed that onion and turmeric as ingredients in marinade treatments have reduction effect on the formation of PAHs in grilled beef satay.
| Item Type: | Academic Exercise |
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| Keyword: | onion, turmeric, polycylic aromatic hydrocarbons (PAHs), beef satay, marinade treatment |
| 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: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 28 Oct 2014 14:46 |
| Last Modified: | 13 Oct 2017 15:09 |
| URI: | https://eprints.ums.edu.my/id/eprint/9802 |
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