Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea.
Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea.
Food Chem. 2021 May 1;343:128453. doi: 10.1016/j.foodchem.2020.128453. Epub 2020 Oct 22.
The effect of grilling using three charcoal types (white, black, and extruded charcoal) on the formation of 16 polycyclic aromatic hydrocarbons (PAHs) in three types of meat (beef loin, pork belly, and chicken thigh) was evaluated. Meats were grilled using a standardized technique until an internal temperature of 71-75 °C was reached. The limits of quantitation, relative recoveries, and precisions of the PAH analyses using GC/MS were 0.03-0.31 μg/kg, 73.5-120.5%, and 0.54-5.02%, respectively. Meats grilled using extruded charcoal showed the highest levels of PAHs (p < 0.0001) among the different charcoals. Additionally, higher levels of 4 PAHs were found in pork belly than beef loin and chicken thigh meat, due to its high fat content (p < 0.0001). The effects of charcoal and meat types showed a high coefficiency (p < 0.0001). These results indicated that the combination of white charcoal and low-fat meat could reduce PAHs formation in charcoal-grilled meat.
研究了三种木炭（白炭、黑炭和挤压木炭）在三种肉类（牛里脊肉、猪五花肉和鸡腿肉）中烤制时对 16 种多环芳烃（PAHs）形成的影响。使用标准化技术烤制肉类，直到内部温度达到 71-75°C。GC/MS 分析 PAHs 的定量限、相对回收率和精密度分别为 0.03-0.31μg/kg、73.5-120.5%和 0.54-5.02%。在不同的木炭中，使用挤压木炭烤制的肉类显示出最高水平的多环芳烃（p<0.0001）。此外，由于猪五花肉的脂肪含量较高（p<0.0001），其多环芳烃水平高于牛里脊肉和鸡腿肉。木炭和肉类类型的影响显示出高系数（p<0.0001）。这些结果表明，白炭和低脂肪肉类的组合可以减少木炭烤制肉类中多环芳烃的形成。
