College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
Molecules. 2023 Jun 30;28(13):5143. doi: 10.3390/molecules28135143.
The present study was conducted to analyze the level of four priority polycyclic aromatic hydrocarbons (PAHs), including benzo[a]pyrene (BaP), chrysene (Chr), benzo[a]anthracene (BaA), and benzo[b]fluoranthene (BbF), in traditionally smoked chicken products marketed in China. The results show that the amount of ƩPAH4 (the sum of four different PAHs: BaP, Chr, BaA, and BbF) was 30.43-225.17 and 18.75-129.54 µg/kg in the skin and meat of smoked chicken products, respectively. The content of ƩPAH4 in the smoked skin was significantly higher as compared to the smoked meat ( < 0.05). The calculation of MOE (margin of exposure) results suggested the possibilities of ingestion risk associated with the consumption of smoked chicken skin. Furthermore, the formaldehyde content in the skin of smoked chicken was 2.17-6.84 mg/kg and 0.86-2.95 mg/kg in the smoked meat. These results indicate that optimization or alternative methods for food processing should be developed to reduce the high level of harmful substances formed during processing to ensure the safety of smoked chicken products. Moreover, along with harmful substances, the moisture content and color of traditionally smoked chicken were analyzed to provide a practical reference for healthy, safe and green processing technology for smoked chicken.
本研究旨在分析在中国市场销售的传统熏制鸡肉产品中四种优先多环芳烃（PAHs）的水平，包括苯并[a]芘（BaP）、屈（Chr）、苯并[a]蒽（BaA）和苯并[b]荧蒽（BbF）。结果表明，熏制鸡肉产品的皮和肉中∑PAH4（四种不同 PAHs 的总和：BaP、Chr、BaA 和 BbF）的含量分别为 30.43-225.17 和 18.75-129.54μg/kg。熏制皮中∑PAH4 的含量明显高于熏制肉（<0.05）。MOE（暴露边际）的计算结果表明，食用熏制鸡肉皮可能存在摄入风险。此外，熏制鸡肉皮中的甲醛含量为 2.17-6.84mg/kg，熏制肉中的甲醛含量为 0.86-2.95mg/kg。这些结果表明，应该开发优化或替代的食品加工方法，以降低加工过程中形成的有害物质的高水平，确保熏制鸡肉产品的安全。此外，还分析了有害物质、水分含量和传统熏鸡的颜色，为熏鸡的健康、安全和绿色加工技术提供了实用参考。
