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Polycyclic Aromatic Hydrocarbons (PAHs) in Charcoal Grilled Meat (Kebab) and Kofta and the Effect of Marinating on their Existence

Article

Last updated: 22 Jan 2023

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Subjects

-

Tags

Animal Health, Nutrition and Food Control (Veterinary Public Health, Animal Wealth Development, Animal Nutrition, Zoonoses, Food Control)

Abstract

 
Sixty samples of non-marinated and marinated charcoal grilled meat (Kebab) and Kofta (30, each) were analyzed for the existence of 11 polycyclic aromatic hydrocarbons (PAHs) including Naphthalene, Acenaphthylene, Acenaphthene, Fluorine, Phenanthrene, Anthracene, Fluranthene, Chrysene, Benzo(a)pyrene, Benzo(a)anthracene and Benzo(g,h,i)perylene by using Gas Chromatography equipped with a flame ionization detector GC/FID. The obtained results declared that Anthracene, Fluranthene, Chrysene, Benzo(a)anthracene and Benzo(a)pyrene were detected in 40%, 20%, 100%, 60% and 40% of the examined non-marinated charcoal grilled Kebab with a mean concentration values of 18.2 ± 11.2,57 ± 28.59, 18.6 ± 1.69, 16.8 ± 7.0 and 9.2 ± 5.67 μg/kg, respectively. Benzo(a)anthracene and Benzo(a)pyrene were only found in 100% and 40% in the examined non-marinated charcoal grilled Kofta with a mean concentration values of 33.2 ± 4 and 26 ± 16 μg/kg, respectively. The total concentration values of the existed PAHs in the examined non-marinated charcoal grilled Kebab and Kofta were 119.8 ± 54.15 and 59.2 ± 16.9 μg/kg, respectively. It was observed that meat marinating for four hours before its charcoal grilling had a high effect on the existence of PAHs where the total concentration values of PAHs in marinated Kebab and Kofta were reduced to 57.93 ± 2.77 and 30.2 ± 5.89 μg/kg with reduction percentages of 51.6% and 49%, respectively. In addition, some types of existed PAHs in non-marinated meat were undetected (100% reduction) after marinating and charcoal grilling such as Fluranthene and Benzo(a)pyrene. Thus indicating that marinating of meat prepared for charcoal grilling will greatly reduce the most hazardous carcinogenic PAHs compound such as Benzo(a)pyrene (BaP) resulting in more safe charcoal grilled meat for human consumption.

DOI

10.21608/zvjz.2016.7830

Keywords

Polycyclic aromatic hydrocarbons (PAHs), meat, Marinating, grilling

Authors

First Name

Elsaid

Last Name

Eldaly

MiddleName

-

Affiliation

Food Control Department, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt

Email

-

City

-

Orcid

-

First Name

Mohamed

Last Name

Hussein

MiddleName

-

Affiliation

Food Control Department, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt

Email

-

City

-

Orcid

-

First Name

Ahmed

Last Name

El-Gaml

MiddleName

-

Affiliation

Mansoura Lab, Animal Health Research Institute, Agriculture Research Center, Egypt

Email

-

City

-

Orcid

-

First Name

Dalia

Last Name

El-hefny

MiddleName

-

Affiliation

Pesticides Residue Department, Central Pesticides Lab., Agriculture Research Center, Giza, Egypt

Email

-

City

-

Orcid

-

First Name

Mohammed

Last Name

Mishref

MiddleName

-

Affiliation

Mansoura Lab, Animal Health Research Institute, Agriculture Research Center, Egypt

Email

mishref17vet@yahoo.com

City

-

Orcid

-

Volume

44

Article Issue

1

Related Issue

1524

Issue Date

2016-03-01

Receive Date

2018-06-06

Publish Date

2016-03-01

Page Start

40

Page End

47

Print ISSN

1110-1458

Online ISSN

2357-075X

Article File

ZVJZ_Volume 44_Issue 1_Pages 40-47.pdf

PDF . 516.4kB

Link

https://zvjz.journals.ekb.eg/article_7830.html

Detail API

https://zvjz.journals.ekb.eg/service?article_code=7830

Order

5

Type

Original Article

Type Code

601

Publication Type

Journal

Publication Title

Zagazig Veterinary Journal

Publication Link

https://zvjz.journals.ekb.eg/

MainTitle

-

Details

Type

Article

Created At

22 Jan 2023