Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish | ||
| Suez Canal Veterinary Medical Journal. SCVMJ | ||
| Article 9, Volume 25, Issue 1, June 2020, Pages 143-152 PDF (366.21 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/scvmj.2020.103054 | ||
| Authors | ||
| Hosny abdellatief Abdelrahman1; Salwa Salem2; Enas Eltantawy* 3 | ||
| 1Food hygiene department,faculty of veterinary medicine ,Suez canal university | ||
| 2Animal Health Institute Ismailia | ||
| 3Directorate of Veterinary Medicine in Sharkia | ||
| Abstract | ||
| This study was conducted to assess the concentrations of the polycyclic aromatic hydrocarbons (16PAH, PAH4 and PAH8) in the examined samples of six heat-treated Egyptian charcoal-grilled meatball (kofta), gas chicken Shawerma, charcoal and gas grilled Chicken, charcoal-grilled Fish and cold smoked Herring which are widely consumed as a family meal, take-away or as sandwiches in Egypt. The samples were collected from different restaurants, Hyper-Markets, and grilled Shops in Ismailia Governorate. Four samples from each of the six heat-treated products were analyzed by using HPLC analysis using a Shimadzu LC20 series (Kyoto, Japan) with a fluorescence detector (RF-10AxL) and a ZORBAX Eclipse PAH (2.1×150 mm, 3.5 lm, Agilent) as a separation column. The PAHs concentration levels in examined samples varied mainly according to the heat-treated method. Charcoal and gas grilling cooking process were released high concentrations of total PAH4 and PAH8 in heat-treated meat products and fish. | ||
| Keywords | ||
| PAHs; grilled meat; smoked fish. PAHs hazards | ||
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