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Food Chem. 2018 Jan 15;239:993-1000. doi: 10.1016/j.foodchem.2017.07.020. Epub 2017 Jul 8.

Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model system.

Author information

1
Department of Food Science and Biotechnology and Food and Bio Safety Research Center, Dongguk University-Seoul, Seoul, Republic of Korea.
2
Research Institute of Biotechnology and Medical Converged Science, Dongguk University-Seoul, Ilsandong-gu, Gyeonggi-do 10326, Republic of Korea.
3
Department of Food Science and Biotechnology and Food and Bio Safety Research Center, Dongguk University-Seoul, Seoul, Republic of Korea. Electronic address: spartan@dongguk.edu.

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).

KEYWORDS:

Antioxidant; Lipid precursor; Meat model system; Polycyclic aromatic hydrocarbons

PMID:
28873662
DOI:
10.1016/j.foodchem.2017.07.020
[Indexed for MEDLINE]

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