Inhibitory Effect of Different Marinade Receipts on the Levels of Polycyclic Aromatic Hydrocarbons Formation in Charcoal Grilled Whole leg Quarters Chicken
Abdelrahman, H., Eltantawey, E., Shaheen, H. (2020). Inhibitory Effect of Different Marinade Receipts on the Levels of Polycyclic Aromatic Hydrocarbons Formation in Charcoal Grilled Whole leg Quarters Chicken. EKB Journal Management System, 25(2), 295-306. doi: 10.21608/scvmj.2020.44719.1018
Hosny abdellatief Abdelrahman; Enas Abdelaziz Eltantawey; Hepa Mohamed Shaheen. "Inhibitory Effect of Different Marinade Receipts on the Levels of Polycyclic Aromatic Hydrocarbons Formation in Charcoal Grilled Whole leg Quarters Chicken". EKB Journal Management System, 25, 2, 2020, 295-306. doi: 10.21608/scvmj.2020.44719.1018
Abdelrahman, H., Eltantawey, E., Shaheen, H. (2020). 'Inhibitory Effect of Different Marinade Receipts on the Levels of Polycyclic Aromatic Hydrocarbons Formation in Charcoal Grilled Whole leg Quarters Chicken', EKB Journal Management System, 25(2), pp. 295-306. doi: 10.21608/scvmj.2020.44719.1018
Abdelrahman, H., Eltantawey, E., Shaheen, H. Inhibitory Effect of Different Marinade Receipts on the Levels of Polycyclic Aromatic Hydrocarbons Formation in Charcoal Grilled Whole leg Quarters Chicken. EKB Journal Management System, 2020; 25(2): 295-306. doi: 10.21608/scvmj.2020.44719.1018

Inhibitory Effect of Different Marinade Receipts on the Levels of Polycyclic Aromatic Hydrocarbons Formation in Charcoal Grilled Whole leg Quarters Chicken

Suez Canal Veterinary Medical Journal. SCVMJ
Article 8, Volume 25, Issue 2, December 2020, Page 295-306  XML PDF (1.37 MB)
Document Type: Original Article
DOI: 10.21608/scvmj.2020.44719.1018
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Authors
Hosny abdellatief Abdelrahman email orcid 1; Enas Abdelaziz Eltantawey2; Hepa Mohamed Shaheen3
1Food hygiene department,faculty of veterinary medicine ,Suez canal university
2Directorate of Veterinary Medicine in Sharkia
3Department of Food Hygiene and control, Faculty of Veterinary Medicine, Suez Canal University
Abstract
This study was conducted to assess the inhibitory effects of various marinades receipts on the grilling time and the levels of polycyclic aromatic hydrocarbons PAH4 and PAH8 formation in charcoal grille whole leg quarters chicken. The both PAHs were considered by (IRAC, 2010) as carcinogenetic indicators. The mean ±SD values in control and experiments 1, 2 ,3 and4 for PAH4 (benzo [a] anthracene; chrysene ;benzo [b] fluoranthene; benzo [k] fluoranthene and benzo [a] pyrene) were 3.45 ± 043, 0.25±0.04, , 0.12±0.01, 0.29±0.11 and 0.08±0.00 µg/ kg -1respectively. While, for PAH8 (benzo [a] anthracene; chrysene; benzo [b] fluoranthene; benzo [k] fluoranthene, benzo [a] pyrene, Indeno(1,2,3c-d)pyrene, dibenzo(a,h)anthracene and benzo(g,h,i)perylene) were 3.60 ±0.43, 0.34± 0.04 , 0.19 ±0.01, 0.90±0.47 and 0.15±0.00 µg/ kg-1respectively. The inhibitory % of application of different marinades receipts in experiments 1, 2, 3 and 4 were 92.8%, 96.5%, 91.6% and 97.7% ; 90.5%, 94.7%, 75.0% and 95.8%, for PAH4 & PAH8 respectively. The results showed that the experiment 4 had the most significant reduction (P = 0.001**) effect for both PAH4 & PAH8 in the experimented charcoal grilled chicken due to the ripening effect of the different marination components on poultry meat and there are a good relation between time and temperature during charcoal grilling on the formation of both PAH4 and PAH8 in grilled chicken whole legs
Keywords
Keywords: PAH4; PAH8; charcoal Grilled chicken; Marinades
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