Siddique Rabia, Fawad Zahoor Ameer, Ahmad Hamad, Maqbool Zahid Faisal, Abid Muhammad, Siddeeg Azhari
Department of Chemistry Government College University Faisalabad Pakistan.
Department of Chemistry University of Management and Technology Lahore Lahore Pakistan.
Food Sci Nutr. 2021 Jan 21;9(3):1698-1703. doi: 10.1002/fsn3.2144. eCollection 2021 Mar.
The study estimates, for the first time, the polycyclic aromatic hydrocarbons (PAHs) concentration (pyrene, fluoranthene, phenanthrene, anthracene, fluorene, and naphthalene) in rabbit meat samples. The study explores the effect of frying and the influence of cooking recipe (with or without condiments/additives) on different parts (hind legs, forelegs, and back), on PAH generation. A total of 36 meat samples on different parts from uncooked, cooked, chapli, and seekh kebabs were prepared and characterized by gas chromatography/mass spectrometry (GC/MS). PAHs data in all the samples indicate that cooking recipes (with and without additives/condiments) greatly affected the PAHs concentration. Significant concentrations of phenanthrene, fluoranthene, and naphthalene were formed in all the samples after cooking (frying) but naphthalene was dominant in terms of its concentration formed. A higher concentration of naphthalene was detected in the foreleg (4.56 µg/g) as well as in the hind leg (4.08 µg/g) seekh kebab (with additives), while foreleg chapli kebab (with additives) contained 1.44 µg/g PAH concentration. Frying is the processing methodology that causes the highest impact on PAHs. Contents of anthracene were detected only in the back (raw sample and chapli kebab), foreleg (without additives and seekh kebab), and hind leg (seekh kebab). In all rabbit meat samples, fluorene and pyrene were not identified.
该研究首次估算了兔肉样本中多环芳烃（PAHs）（芘、荧蒽、菲、蒽、芴和萘）的浓度。该研究探讨了油炸以及烹饪配方（有无调味料/添加剂）对不同部位（后腿、前腿和背部）PAH生成的影响。共制备了36个来自生肉、熟肉、查普利烤肉和烤串的不同部位的肉样本，并通过气相色谱/质谱联用仪（GC/MS）进行表征。所有样本中的PAHs数据表明，烹饪配方（有无添加剂/调味料）对PAHs浓度有很大影响。烹饪（油炸）后，所有样本中均形成了显著浓度的菲、荧蒽和萘，但就形成的浓度而言，萘占主导地位。在前腿（4.56微克/克）以及后腿（4.08微克/克）烤串（含添加剂）中检测到较高浓度的萘，而前腿查普利烤肉（含添加剂）的PAH浓度为1.44微克/克。油炸是对PAHs影响最大的加工方法。仅在背部（生样本和查普利烤肉）、前腿（无添加剂和烤串）以及后腿（烤串）中检测到蒽的含量。在所有兔肉样本中，未鉴定出芴和芘。
