Determination of polycyclic aromatic hydrocarbons in grilled meat

Polycyclic aromatic hydrocarbons (PAHs) are primarily formed as a result of thermal treatment of food, especially grilling or barbecuing. In this study nine types of Malaysian popular grilled meat dishes were analyzed for toxic PAHs, i.e. fluoranthene, benzo(b)fluoranthene and benzo(a)pyrene using H...

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Main Authors:	Afsaneh, Farhadian, Selamat, Jinap, Abas, Faridah, Sarker, Md. Zaidul Islam
Format:	Article
Language:	English
Published:	Elsevier 2010
Online Access:	http://irep.iium.edu.my/18077/ http://irep.iium.edu.my/18077/ http://irep.iium.edu.my/18077/ http://irep.iium.edu.my/18077/1/Food_Control_Afsaneh.pdf

id	iium-18077
recordtype	eprints
spelling	iium-180772016-12-15T08:01:04Z http://irep.iium.edu.my/18077/ Determination of polycyclic aromatic hydrocarbons in grilled meat Afsaneh, Farhadian Selamat, Jinap Abas, Faridah Sarker, Md. Zaidul Islam Polycyclic aromatic hydrocarbons (PAHs) are primarily formed as a result of thermal treatment of food, especially grilling or barbecuing. In this study nine types of Malaysian popular grilled meat dishes were analyzed for toxic PAHs, i.e. fluoranthene, benzo(b)fluoranthene and benzo(a)pyrene using HPLC-FD. The differences in PAH concentrations among (charcoal, gas and oven grilling) were found to be significant (p < 0.05), ranging from 3.51 to 106 ng/g. Fluoranthene was found in all samples; the highest concentration of total PAHs was 132 ng/g found in beef satay and the lowest was 3.51 ng/g in oven grilled chicken. Elsevier 2010-05 Article PeerReviewed application/pdf en http://irep.iium.edu.my/18077/1/Food_Control_Afsaneh.pdf Afsaneh, Farhadian and Selamat, Jinap and Abas, Faridah and Sarker, Md. Zaidul Islam (2010) Determination of polycyclic aromatic hydrocarbons in grilled meat. Food Control, 21 (5). pp. 606-610. ISSN 0956-7135 http://www.sciencedirect.com/science/article/pii/S0956713509002576 10.1016/j.foodcont.2009.09.002
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
description	Polycyclic aromatic hydrocarbons (PAHs) are primarily formed as a result of thermal treatment of food, especially grilling or barbecuing. In this study nine types of Malaysian popular grilled meat dishes were analyzed for toxic PAHs, i.e. fluoranthene, benzo(b)fluoranthene and benzo(a)pyrene using HPLC-FD. The differences in PAH concentrations among (charcoal, gas and oven grilling) were found to be significant (p < 0.05), ranging from 3.51 to 106 ng/g. Fluoranthene was found in all samples; the highest concentration of total PAHs was 132 ng/g found in beef satay and the lowest was 3.51 ng/g in oven grilled chicken.
format	Article
author	Afsaneh, Farhadian Selamat, Jinap Abas, Faridah Sarker, Md. Zaidul Islam
spellingShingle	Afsaneh, Farhadian Selamat, Jinap Abas, Faridah Sarker, Md. Zaidul Islam Determination of polycyclic aromatic hydrocarbons in grilled meat
author_facet	Afsaneh, Farhadian Selamat, Jinap Abas, Faridah Sarker, Md. Zaidul Islam
author_sort	Afsaneh, Farhadian
title	Determination of polycyclic aromatic hydrocarbons in grilled meat
title_short	Determination of polycyclic aromatic hydrocarbons in grilled meat
title_full	Determination of polycyclic aromatic hydrocarbons in grilled meat
title_fullStr	Determination of polycyclic aromatic hydrocarbons in grilled meat
title_full_unstemmed	Determination of polycyclic aromatic hydrocarbons in grilled meat
title_sort	determination of polycyclic aromatic hydrocarbons in grilled meat
publisher	Elsevier
publishDate	2010
url	http://irep.iium.edu.my/18077/ http://irep.iium.edu.my/18077/ http://irep.iium.edu.my/18077/ http://irep.iium.edu.my/18077/1/Food_Control_Afsaneh.pdf
first_indexed	2023-09-18T20:27:03Z
last_indexed	2023-09-18T20:27:03Z
_version_	1777408486735347712

Determination of polycyclic aromatic hydrocarbons in grilled meat

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