Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation

Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation

This study investigated the effect of gamma irradiation on polycyclic aromatic hydrocarbons (PAHs) contents in smoked guinea fowl meat. Guinea fowls were processed, smoked and irradiated at 0, 2.5, 5.0 and 7.5 kGy. PAHs were extracted and their concentrations determined using Gas Chromatography-Mass...

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Bibliographic Details
Main Authors: Evelyn A. Otoo, Fidelis C.K. Ocloo, Victoria Appiah, Christian Nuviadenu, Anita Asamoah
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:CyTA - Journal of Food
Subjects:
Guinea fowl meat
smoking
PAHs
gamma irradiation
health risk assessment
Carne de pintada
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2022.2131912

Internet

https://www.tandfonline.com/doi/10.1080/19476337.2022.2131912

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