Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat

The study was conducted to investigate the effect of marinating on the generation of polycyclicaromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Seven marinade treatments containing 1) basic marinade, which include sugar, water, onion, turmeric, lemo...

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Main Authors:	Afsaneh, Farhadian, Selamat, Jinap, Abas, Faridah, Sarker, Md. Zaidul Islam
Format:	Article
Language:	English
Published:	Elsevier 2012
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/25044/ http://irep.iium.edu.my/25044/ http://irep.iium.edu.my/25044/ http://irep.iium.edu.my/25044/1/Zaidul-11.pdf

id	iium-25044
recordtype	eprints
spelling	iium-250442012-08-10T01:11:51Z http://irep.iium.edu.my/25044/ Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat Afsaneh, Farhadian Selamat, Jinap Abas, Faridah Sarker, Md. Zaidul Islam QD Chemistry The study was conducted to investigate the effect of marinating on the generation of polycyclicaromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Seven marinade treatments containing 1) basic marinade, which include sugar, water, onion, turmeric, lemon grass, salt, garlic, coriander and cinnamon, 2) basic–oil, 3) Commercial marinade. 4) basic–oil–lemon juice, 5) basic–lemon juice, 6) basic–oil–tamarind and 7) commercial–tamarind at four time intervals (0, 4, 8 and 12 h) were applied on meat samples before charcoal grilling. Tandem solid-phase extraction (SPE) was used to clean up the samples. A high performance liquid chromatography (HPLC) with fluorescence detector was used for PAHs analysis. The study showed significant (p < 0.05) reduction (70%) of PAH in beef samples treated with the acidic marinade (containing 1.2% lemon juice). The basic–lemon > basic > basic–oil–lemon > basic–oil was the best order of marinade treatment. The duration of marinating was not a significant (p > 0.05) factor in PAH reduction. Elsevier 2012-12 Article PeerReviewed application/pdf en http://irep.iium.edu.my/25044/1/Zaidul-11.pdf Afsaneh, Farhadian and Selamat, Jinap and Abas, Faridah and Sarker, Md. Zaidul Islam (2012) Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Food Control, 28 (2). pp. 420-425. ISSN 0956-7135 http://www.sciencedirect.com/science/article/pii/S0956713512002071 10.1016/j.foodcont.2012.04.034
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Afsaneh, Farhadian Selamat, Jinap Abas, Faridah Sarker, Md. Zaidul Islam Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat
description	The study was conducted to investigate the effect of marinating on the generation of polycyclicaromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Seven marinade treatments containing 1) basic marinade, which include sugar, water, onion, turmeric, lemon grass, salt, garlic, coriander and cinnamon, 2) basic–oil, 3) Commercial marinade. 4) basic–oil–lemon juice, 5) basic–lemon juice, 6) basic–oil–tamarind and 7) commercial–tamarind at four time intervals (0, 4, 8 and 12 h) were applied on meat samples before charcoal grilling. Tandem solid-phase extraction (SPE) was used to clean up the samples. A high performance liquid chromatography (HPLC) with fluorescence detector was used for PAHs analysis. The study showed significant (p < 0.05) reduction (70%) of PAH in beef samples treated with the acidic marinade (containing 1.2% lemon juice). The basic–lemon > basic > basic–oil–lemon > basic–oil was the best order of marinade treatment. The duration of marinating was not a significant (p > 0.05) factor in PAH reduction.
format	Article
author	Afsaneh, Farhadian Selamat, Jinap Abas, Faridah Sarker, Md. Zaidul Islam
author_facet	Afsaneh, Farhadian Selamat, Jinap Abas, Faridah Sarker, Md. Zaidul Islam
author_sort	Afsaneh, Farhadian
title	Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat
title_short	Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat
title_full	Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat
title_fullStr	Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat
title_full_unstemmed	Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat
title_sort	effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat
publisher	Elsevier
publishDate	2012
url	http://irep.iium.edu.my/25044/ http://irep.iium.edu.my/25044/ http://irep.iium.edu.my/25044/ http://irep.iium.edu.my/25044/1/Zaidul-11.pdf
first_indexed	2023-09-18T20:37:26Z
last_indexed	2023-09-18T20:37:26Z
_version_	1777409140036993024

Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat

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