Determination of polycyclic aromatic hydrocarbons in grilled meat.

Citation

Farhadian, Afsaneh and Selamat, Jinap and Abas, Faridah and Sarker, Zaidul Islam (2010) Determination of polycyclic aromatic hydrocarbons in grilled meat. Food Control, 21 (5). pp. 606-610. ISSN 0956-7135

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are primarily formed as a result of thermal treatment of food, especially grilling or barbecuing. In this study nine types of Malaysian popular grilled meat dishes were analyzed for toxic PAHs, i.e. fluoranthene, benzo(b)fluoranthene and benzo(a)pyrene using HPLC-FD. The differences in PAH concentrations among (charcoal, gas and oven grilling) were found to be significant (p < 0.05), ranging from 3.51 to 106 ng/g. Fluoranthene was found in all samples; the highest concentration of total PAHs was 132 ng/g found in beef satay and the lowest was 3.51 ng/g in oven grilled chicken.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
DOI Number:	https://doi.org/10.1016/j.foodcont.2009.09.002
Publisher:	Elsevier
Keywords:	Polycyclic aromatic hydrocarbons (PAHs); Grilled meat; Carcinogen.
Depositing User:	Khairil Ridzuan Khahirullah
Date Deposited:	09 Oct 2013 07:22
Last Modified:	22 Sep 2015 03:50
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodcont.2009.09.002
URI:	http://psasir.upm.edu.my/id/eprint/13959
Statistic Details:	View Download Statistic

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