GC-MS analysis of PAHs in charcoal grilled rabbit meat with and without additives

• Autor(a) principal: SIDDIQUE,Rabia
• Data de Publicação: 2021
• Outros Autores: ZAHOOR,Ameer Fawad, AHMAD,Sajjad, AHMAD,Hamad, MANSHA,Asim, ZAHID,Faisal Maqbool, FAISAL,Shahla, AADIL,Rana Muhammad
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000600702
• topic: polycyclic aromatic hydrocarbons; charcoal grilling; GC-MS; food samples; antioxidant spices; vegetables

Abstract Rabbit meat is a good source of protein as compared to beef and chicken. The processing of rabbit meat gives attractive texture with a strong flavor. Charcoal grilling is a well-known cooking method which results in the formation of polycyclic aromatic hydrocarbons. Therefore, to determine the concentration of PAHs, rabbit meat samples were prepared with and without additives and analyzed for six PAHs (naphthalene, fluorene, phenanthrene, anthracene, fluoranthene, and pyrene) using gas chromatography-mass spectrometry (GC-MS). Naphthalene was dominant in all the samples and the highest naphthalene concentration (2.61 µg/g) was found in the foreleg sample (without additives) due to the presence of higher fat molecules. PAHs concentration was found to be significantly (p ≤ 0.05) lower by the addition of antioxidants. Lowest naphthalene concentration was observed in the back sample of seekh kebab (0.77 µg/g) with 1 h marinating duration. The content of pyrene was only noticed in foreleg (0.01 µg/g) and hind leg (0.03 µg/g) samples from reshmi kebab. The content of fluorene was not observed in all the samples.