Nowar Doaa, Edris Shimaa, Sabeq Islam
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Toukh, Qalyubia, Egypt.
NPJ Sci Food. 2025 Jul 18;9(1):141. doi: 10.1038/s41538-025-00501-z.
This study assessed the consequence of milk-based marinades with plant/fruit juice or wastes on polycyclic aromatic hydrocarbons (PAHs) production in charcoal-grilled beef- vs. camel-longissimus lumborum steaks (BLLS vs. CLLS). Eight BLLS or CLLS batches were marinated in milk alone (control) or milk plus either 10% beetroot juice (BTJM), 1% dragon fruit peel extract (DFPEM), or 10% pomegranate-peel powder (PGPPM). Wrapping BLLS and CLLS in aluminium foil significantly reduced benzo[a]pyrene, and PAH4 levels below the maximum permissible values. All marinade durations and types effectively decreased PAH12, benzo[a]pyrene, and PAH4 levels in CLLS compared to BLLS (P < 0.05). Long-term marination greatly reduced PAH12, benzo[a]pyrene, and PAH4 levels compared to short-term (P < 0.05). Waste-based marinades and CLLS were related to greater PAH levels than other marinades and BLLS, respectively (P < 0.05). Finally, high-moisture, low-cellulose, and/or low-pectin acidic marinades, plus meat wrapping, are potentially affordable and efficient PAH reduction strategies prior to grilling.
本研究评估了以牛奶为基础、添加植物/果汁或废料的腌料对炭火烤制牛肉与骆驼背最长肌牛排（BLLS与CLLS）中多环芳烃（PAHs）生成的影响。将八批BLLS或CLLS分别用纯牛奶（对照）或牛奶加10%甜菜根汁（BTJM）、1%火龙果果皮提取物（DFPEM）或10%石榴皮粉（PGPPM）进行腌制。用铝箔包裹BLLS和CLLS可显著降低苯并[a]芘和PAH4水平，使其低于最大允许值。与BLLS相比，所有腌制时间和类型均有效降低了CLLS中的PAH12、苯并[a]芘和PAH4水平（P < 0.05）。与短期腌制相比，长期腌制极大地降低了PAH12、苯并[a]芘和PAH4水平（P < 0.05）。与其他腌料和BLLS相比，以废料为基础的腌料和CLLS分别与更高的PAH水平相关（P < 0.05）。最后，高水分、低纤维素和/或低果胶的酸性腌料，加上肉类包裹，可能是烤制前降低PAH的经济有效策略。
