Akkaya Esra, Colak Hilal, Hampikyan Hamparsun, Cakmak Sancar Burcu, Akhan Meryem, Engin Ayse Seray, Cetin Omer, Bingol Enver Baris
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, İstanbul University-Cerrahpaşa, 34500 Istanbul, Türkiye.
Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Istanbul Beykent University, 34500 Istanbul, Türkiye.
Foods. 2024 Nov 21;13(23):3725. doi: 10.3390/foods13233725.
Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry meat seasoned with a blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim of this study was to determine 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in doner kebabs cooked under four different heating sources (electricity, open gas, wood and charcoal grilling). For this purpose, 200 meat doner and 200 chicken doner kebab samples were obtained randomly from various buffets and restaurants located in Istanbul and analyzed by means of GC-MS. According to the results, benzo[a]pyrene and PAH4 levels, which are important PAH compounds as biomarkers, were significantly higher in chicken doner than in meat doner ( < 0.05). The highest occurrence of benzo[a]pyrene and PAH4 in meat and chicken doner samples was in the charcoal heating source, whereas the lowest occurrence was detected in electric grilling. In terms of all PAH compounds, cooking with an electric heating source caused the formation of fewer PAH compounds in doner kebab samples. Consequently, the fat content of fatty meat products such as doner kebab should be reduced, the contact of fat with the heating source (especially flame) and dripping of fat to the source should be prevented and overcooking of meat should be avoided.
多纳肉串是一种传统的土耳其肉制品，由羊肉、牛肉或禽肉制成，用盐、黑胡椒、孜然、百里香等多种香料和/或酱汁调味。本研究的目的是测定在四种不同加热源（电、明火燃气、木材和炭火烤制）下烹制的多纳肉串中16种欧盟优先关注的多环芳烃（PAHs）。为此，从伊斯坦布尔的各种自助餐店和餐馆随机抽取了200份肉类多纳肉串和200份鸡肉多纳肉串样本，并通过气相色谱 - 质谱联用仪进行分析。结果显示，作为生物标志物的重要PAH化合物苯并[a]芘和PAH4水平，鸡肉多纳肉串中的含量显著高于肉类多纳肉串（<0.05）。肉类和鸡肉多纳肉串样本中苯并[a]芘和PAH4的最高含量出现在炭火加热源中，而在电烤中检测到的含量最低。就所有PAH化合物而言，使用电加热源烹制多纳肉串样本时产生的PAH化合物较少。因此，应降低多纳肉串等高脂肪肉类产品的脂肪含量，防止脂肪与加热源（尤其是火焰）接触以及脂肪滴落到热源上，并避免肉类过度烹饪。
