Detection and control of polycyclic aromatic hydrocarbons in meat products

Abstract

Chemicals known as polycyclic aromatic hydrocarbons (PAHs) can be found in foods that have been grilled or barbecued, especially meats. One hundred and twenty samples of meat products represented by roasted kofta, roasted meat, charcoal grilled kofta and charcoal grilled meat (20 of each) were collected randomly from different markets at Kalyobia governorate, Egypt. The collected samples were examined for determination of Polycyclic Aromatic Hydrocarbons (PAHs). Natural oils as lauryl oil, garlic oil and lemon oil with concentration (0.5%-1% 1.5%) were used to reduce fat pyrolysis by minimizing the amount of meat drips. The recorded results revealed that mean values of PAH4 was 10.35±0.89, PAH8 was 14.53±1.17 and PAHs was 16.49±1.33, respectively in untreated samples of charcoal grilled meat. Meanwhile PAH4 residual concentrations in samples treated with lauryl oil of 0.5, 1.0 and 1.5% were 13.7±0.6, 10.3±0.4 and 7.2±0.3, and with reduction percentages of 26.4, 44.5 and 61.2 %, respectively. Samples treated with garlic oil of 0.5, 1.0 and 1.5% showed PAH4 residual concentrations ere 12.1±0.5, 8.9±0.4, 5.5±0.2, with reduction percentages of 34.9, 52.2 and 70.0%, respectively. However, samples treated with lemon oil in concentrations of 0.5, 1.0 and 1.5% revealed that PAH4 levels were10.3±0.5,6.8±0.4 and 3.9±0.2, with reduction percentages of 45.7, 65.6 and 79.1%, respectively. It could be concluded that charcoal-grilled meat treated with natural oils decreased the levels of PAH4 in the examined samples. As PAH4 raises the risk of caner.