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Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model system
- Issue Date
- 12-Jan-2018
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Polycyclic aromatic hydrocarbons; Meat model system; Lipid precursor; Antioxidant
- Citation
- FOOD CHEMISTRY, v.239, pp 993 - 1000
- Pages
- 8
- Indexed
- SCI
SCIE
SCOPUS
- Journal Title
- FOOD CHEMISTRY
- Volume
- 239
- Start Page
- 993
- End Page
- 1000
- ISSN
- 0308-8146
1873-7072
- Abstract
- Studies on polycyclic aromatic hydrocarbons (PAHs) formation have focused on dynamic studies or research on cooking conditions of meat. This research aimed to elucidate the influence of heating conditions, existence of water, lipid precursors and antioxidants on the formation and inhibition of PAHs in meat model systems by using GC/MS analysis, while mechanisms were evaluated by electron spin resonance (ESR) studies. PAHs formation was more affected by change in temperature than of time. Also, existence of water and antioxidants was an important factor affecting the inhibition of PAHs. In all heated meat model systems the addition of lipid precursors led to significantly increased PAHs (p < 0.05). (C) 2017 Elsevier Ltd. All rights reserved.
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Related Researcher
- Patra, Jayanta Kumar
- College of Life Science and Biotechnology