Determination of polycyclic aromatic hydrocarbons in grilled meat.
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 H...
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| Format: | Article |
| Language: | English English |
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Elsevier
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13959/1/Determination%20of%20polycyclic%20aromatic%20hydrocarbons%20in%20grilled%20meat.pdf |
| _version_ | 1825945336659574784 |
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| author | Farhadian, Afsaneh Selamat, Jinap Abas, Faridah Sarker, Zaidul Islam |
| author_facet | Farhadian, Afsaneh Selamat, Jinap Abas, Faridah Sarker, Zaidul Islam |
| author_sort | Farhadian, Afsaneh |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T07:29:54Z |
| format | Article |
| id | upm.eprints-13959 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:29:54Z |
| publishDate | 2010 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-139592015-09-22T03:50:15Z http://psasir.upm.edu.my/id/eprint/13959/ Determination of polycyclic aromatic hydrocarbons in grilled meat. Farhadian, Afsaneh Selamat, Jinap Abas, Faridah Sarker, Zaidul Islam 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. Elsevier 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13959/1/Determination%20of%20polycyclic%20aromatic%20hydrocarbons%20in%20grilled%20meat.pdf 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 10.1016/j.foodcont.2009.09.002 English |
| spellingShingle | Farhadian, Afsaneh Selamat, Jinap Abas, Faridah Sarker, Zaidul Islam Determination of polycyclic aromatic hydrocarbons in grilled meat. |
| title | Determination of polycyclic aromatic hydrocarbons in grilled meat. |
| title_full | Determination of polycyclic aromatic hydrocarbons in grilled meat. |
| title_fullStr | Determination of polycyclic aromatic hydrocarbons in grilled meat. |
| title_full_unstemmed | Determination of polycyclic aromatic hydrocarbons in grilled meat. |
| title_short | Determination of polycyclic aromatic hydrocarbons in grilled meat. |
| title_sort | determination of polycyclic aromatic hydrocarbons in grilled meat |
| url | http://psasir.upm.edu.my/id/eprint/13959/1/Determination%20of%20polycyclic%20aromatic%20hydrocarbons%20in%20grilled%20meat.pdf |
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