Polycyclic aromatic hydrocarbons in grilled meat products—A review
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Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market
2017, Food ControlCitation Excerpt :It was noticed that total PAHs level was negatively correlated to moisture content (r = −0.734, p < 0.01) and positively correlated to fat content (r = 0.414, p < 0.05) (Table 7). Similar trend that total PAHs increased with fat level in meat was reported by Chung et al. (2011), Fretheim (1983) and Janoszka (2011). Dost and İdeli (2012) indicated that there were no PAHs in barbecued trout or bass, because of low fat content in those types of fish.
Polycyclic aromatic hydrocarbons in Iranian Kebabs
2016, Food ControlCitation Excerpt :Previous studies indicated that dietary intake constitutes 90% of total PAHs exposures (European Commission, 2002; Llobet, Falco, Bocio, & Domingo, 2006; Plant et al., 2012). Several factors were found to affect the PAHs production during food preparation such as the type of fuel (charcoal, gas, wood, and electric source), cooking procedures (frying, grilling, roasting), temperatures, cooking time, fat content of food, dripping of fat over the flame, proximity and direct contact of food with heat source (Alomirah et al., 2011; Fretheim, 1983). Therefore, the food could contain a wide concentration range of PAHs (European Commission, 2002; Farhadian, Jinap, Abas, & Sakar, 2010; Phillips, 1999).
Determination of polycyclic aromatic hydrocarbons [PAHs] in processed meat products using gas chromatography - Flame ionization detector
2014, Food ChemistryCitation Excerpt :This is because heat treatments such as smoking, roasting, grilling, and boiling used in processing food for edibility result in the addition and or formation of PAHs in foods, especially meat. The nature and type of PAHs produced during thermal processes such as combustion, is a function of a number of factors such as wood/coal type, combustion nature (complete or incomplete), the nature of heat source, and prevailing temperature of heat source (Fretheim, 1983; Lijinsky & Shubik, 1964). Dietary exposure of humans to PAHs in processed food is therefore inevitable.
Determination of polycyclic aromatic hydrocarbons in grilled meat
2010, Food ControlDetermination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives
2002, Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences
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