Ciecierska Marta, Komorowska Urszula, Bryła Marcin, Roszko Marek
Department of Food Technology and Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland.
Department of Food Safety and Chemical Analysis, Prof. Waclaw Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 02-532 Warsaw, Poland.
Foods. 2025 May 9;14(10):1673. doi: 10.3390/foods14101673.
Processing methods affect the quality and, most importantly, safety of meat. The effects of various marinades, a kind of green processing technology commonly used in Poland, on PAH contamination in pork neck loins, the most frequently grilled pork meat, were investigated, including universal, pork, and honey mustard, as well as the most popular grilling tools. It is important to note that no such data have been published so far. Our previous study focused on poultry meat, another commonly grilled meat. PAH analysis was conducted using the QuEChERS-HPLC-FLD/DAD method and confirmed by the GC/MS method. Weight loss and changes in individual color parameters after grilling were also analyzed. Grilling on a charcoal grill without an aluminum tray caused statistically the greatest PAH contents. Some of these samples, according to Commission Regulation (EU) No. 915/2023 restrictions, should not be consumed by humans due to the high content of B[a]P (5.26-6.51 µg/kg). The lowest contamination levels overall were determined for the ceramic contact grill. Studies have also shown that the universal and pork marinades can reduce PAH contamination by about 24-29% for 4 heavy PAHs and by 31-32% for 15 PAHs, whereas the honey mustard marinade increases their accumulation in grilled products by 13% for 4 PAHs and 12% for 15 PAHs. Carefully choosing the grilling equipment, such as using electric grills instead of charcoal or using aluminum trays when grilling with charcoal and marinating the meat before grilling, is essential for food producers and consumers. These practices can significantly reduce the harmful health effects of PAHs, making them vital steps toward safer food preparation.
加工方法会影响肉类的质量，最重要的是会影响其安全性。本研究调查了波兰常用的一种绿色加工技术——各种腌泡汁，对猪颈肉（最常用来烧烤的猪肉部位）中多环芳烃（PAH）污染情况的影响，这些腌泡汁包括通用型、猪肉专用型和蜂蜜芥末型，同时还研究了最受欢迎的烧烤工具。需要注意的是，目前尚未有此类数据发表。我们之前的研究聚焦于另一种常用烧烤肉类——禽肉。采用QuEChERS - HPLC - FLD/DAD方法进行多环芳烃分析，并通过气相色谱/质谱法进行确认。还分析了烧烤后肉的失重情况以及各个颜色参数的变化。在没有铝盘的炭火烤架上烧烤，统计显示会导致多环芳烃含量最高。根据欧盟委员会第915/2023号法规的限制，其中一些样品由于苯并[a]芘含量过高（5.26 - 6.51微克/千克），人类不应食用。总体而言，陶瓷接触式烤架的污染水平最低。研究还表明，通用型和猪肉专用型腌泡汁可使4种重多环芳烃的污染降低约24 - 29%，使15种多环芳烃的污染降低31 - 32%，而蜂蜜芥末型腌泡汁会使烧烤产品中4种多环芳烃的积累量增加13%，15种多环芳烃的积累量增加12%。对于食品生产商和消费者来说，谨慎选择烧烤设备，比如使用电烤架而非炭火烤架，或者在使用炭火烤架时使用铝盘，并在烧烤前对肉进行腌制，至关重要。这些做法可以显著降低多环芳烃对健康的有害影响，是迈向更安全食品制备的关键步骤。
