Polycyclic Aromatic Hydrocarbons (PAHs) in Charcoal Grilled Meat (Kebab) and Kofta and the Effect of Marinating on their Existence
Eldaly, E., Hussein, M., El-Gaml, A., El-hefny, D., Mishref, M. (2016). Polycyclic Aromatic Hydrocarbons (PAHs) in Charcoal Grilled Meat (Kebab) and Kofta and the Effect of Marinating on their Existence. EKB Journal Management System, 44(1), 40-47. doi: 10.21608/zvjz.2016.7830
Elsaid Eldaly; Mohamed Hussein; Ahmed El-Gaml; Dalia El-hefny; Mohammed Mishref. "Polycyclic Aromatic Hydrocarbons (PAHs) in Charcoal Grilled Meat (Kebab) and Kofta and the Effect of Marinating on their Existence". EKB Journal Management System, 44, 1, 2016, 40-47. doi: 10.21608/zvjz.2016.7830
Eldaly, E., Hussein, M., El-Gaml, A., El-hefny, D., Mishref, M. (2016). 'Polycyclic Aromatic Hydrocarbons (PAHs) in Charcoal Grilled Meat (Kebab) and Kofta and the Effect of Marinating on their Existence', EKB Journal Management System, 44(1), pp. 40-47. doi: 10.21608/zvjz.2016.7830
Eldaly, E., Hussein, M., El-Gaml, A., El-hefny, D., Mishref, M. Polycyclic Aromatic Hydrocarbons (PAHs) in Charcoal Grilled Meat (Kebab) and Kofta and the Effect of Marinating on their Existence. EKB Journal Management System, 2016; 44(1): 40-47. doi: 10.21608/zvjz.2016.7830

Polycyclic Aromatic Hydrocarbons (PAHs) in Charcoal Grilled Meat (Kebab) and Kofta and the Effect of Marinating on their Existence

Zagazig Veterinary Journal
Article 5, Volume 44, Issue 1, March 2016, Page 40-47  XML PDF (504.3 K)
Document Type: Original Article
DOI: 10.21608/zvjz.2016.7830
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Authors
Elsaid Eldaly1; Mohamed Hussein1; Ahmed El-Gaml2; Dalia El-hefny3; Mohammed Mishref email 2
1Food Control Department, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt
2Mansoura Lab, Animal Health Research Institute, Agriculture Research Center, Egypt
3Pesticides Residue Department, Central Pesticides Lab., Agriculture Research Center, Giza, Egypt
Abstract
 
Sixty samples of non-marinated and marinated charcoal grilled meat (Kebab) and Kofta (30, each) were analyzed for the existence of 11 polycyclic aromatic hydrocarbons (PAHs) including Naphthalene, Acenaphthylene, Acenaphthene, Fluorine, Phenanthrene, Anthracene, Fluranthene, Chrysene, Benzo(a)pyrene, Benzo(a)anthracene and Benzo(g,h,i)perylene by using Gas Chromatography equipped with a flame ionization detector GC/FID. The obtained results declared that Anthracene, Fluranthene, Chrysene, Benzo(a)anthracene and Benzo(a)pyrene were detected in 40%, 20%, 100%, 60% and 40% of the examined non-marinated charcoal grilled Kebab with a mean concentration values of 18.2 ± 11.2,57 ± 28.59, 18.6 ± 1.69, 16.8 ± 7.0 and 9.2 ± 5.67 μg/kg, respectively. Benzo(a)anthracene and Benzo(a)pyrene were only found in 100% and 40% in the examined non-marinated charcoal grilled Kofta with a mean concentration values of 33.2 ± 4 and 26 ± 16 μg/kg, respectively. The total concentration values of the existed PAHs in the examined non-marinated charcoal grilled Kebab and Kofta were 119.8 ± 54.15 and 59.2 ± 16.9 μg/kg, respectively. It was observed that meat marinating for four hours before its charcoal grilling had a high effect on the existence of PAHs where the total concentration values of PAHs in marinated Kebab and Kofta were reduced to 57.93 ± 2.77 and 30.2 ± 5.89 μg/kg with reduction percentages of 51.6% and 49%, respectively. In addition, some types of existed PAHs in non-marinated meat were undetected (100% reduction) after marinating and charcoal grilling such as Fluranthene and Benzo(a)pyrene. Thus indicating that marinating of meat prepared for charcoal grilling will greatly reduce the most hazardous carcinogenic PAHs compound such as Benzo(a)pyrene (BaP) resulting in more safe charcoal grilled meat for human consumption.
Keywords
Polycyclic aromatic hydrocarbons (PAHs); meat; Marinating; grilling
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