POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 31, Issue 8, August 2006, Page 5179-5192 PDF (178.1 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2006.236854 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| N. El-Badry,; M. Abu-El Fadl; A. M. Sharaf; M. H. El-Saied | ||||
| Food Science and Technology Department, Fac. of Agric... AI-Azhar Univ.. Cairo, Egypt | ||||
| Abstract | ||||
| This research was carried out to threw the light on formation of polycyclic aromatic hydrocarbons (PAHs) in the cooked Tilapia fish and meat fingers (Kofta) as affected by the common cooking methods ( eiectric- plate grilling and pan- trying for fish, and electric-max grilling ,charcoal grilling and pan—frying for meat fingers). In addition, the effect of some food additives (garlic paste or spices mixture ) on the formation of the PAHs derivatives in cooked fish. Also, the most important quality criteria of Tilapia fish and meat fingers as affected by the former cooking processes and food additives treatment were investigated. The obtained results showed that thermal processing used in cooking caused a highly rise in the total PAHs content and encouraged the formation of the most determined PAHs derivatives at a considerable concentrations in fish flesh and meat fingers, especially charcoal grilling used in cooking of the second product. Treatments with either garlic paste or spices mixture prior to cooking caused a highly reduction in the total PAHs level at ratios of 67.45 and 58.06 % for grilled fish and of 60.50 and 44.83% of pan—fried ones; respectively, as well as preventing the formation of a lot of their derivatives. in addition, the other tested quality criteria (TBA, TVEi-N, TMA-N, pH and WHC values) of Tilapia fish flesh and meat fingers were increased, except the last criterion, at different rates affecting by food product, pre—treatments, cooking method and the quality criterion itself. Therefore, the present results suggested that the fish and meat products should be treated prior to cooking and thermal processing with food additives treatment that causing inhibition or prevention the formation of the PAHs during cooking and also, it should be avoided cooking of meats by charcoal grilling which encouraged PAHs formation at a highly levels which causing the health hazard and cancer diseases. | ||||
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