THE EFFECTS OF DIFFERENT COOKING METHODS AND PARAMETERS ON THE FORMATION OF POLYCYCLIC AROMATIC HYDROCARBON (PAH) COMPOUNDS IN MEAT AND MEAT PRODUCTS
Conference paper > Full Text · 2022
Authors: Gülen TURP, Berna ÇAPAN ATAKAN
Traditional Foods and Sustainable Food Systems Symposium, Türkiye, Mersin, International, Verbal, Full Text, 2022-2022, pp 200-212
Summary
<p>Polycyclic Aromatic Hydrocarbon (PAH) compounds are toxic, mutagenic and carcinogenic compounds formed as a result of pyrolysis or incomplete combustion of various fossil fuels, carbon-containing substances and other organic compounds such as food. PAH compounds constitute a significant part of environmental pollutants. PAH compounds may contaminate foods with contaminated soil, air and water, besides that smoking and heat treatments can lead to PAH formation in foods. Meat and meat products, which are protein-rich foods, are accepted as effective carriers for PAH intake into the human body because they are widely included in diets and require heat treatment to be consumed. Many studies have reported that the level of formation of PAH compounds changed in meat and meat products that were applied to different cooking methods (boiling, grilling, barbecue, oven, frying, roasting, ohmic cooking, etc.) and parameters. In addition, it was reported that these carcinogenic and mutagenic compounds were formed in different amounts in the doner samples cooked in gas and wood fire. Limited studies revealed that the limit values for PAH compounds determined by the Turkish Food Codex Contaminants Regulation (TGK, 2011-28157) and the European Union Legislation (EC No: 1881/2006) can be exceeded depending on doner cooking methods and parameters. In recent years as a result of the studies carried out has been reported that the difference in the type of wood used in the cooking process also affects the amount of PAH compounds. The amount of PAH in meat products with ohmic cooking was found to be lower than those of other cooking methods. The proximate composition of the food, especially the fat content, plays an important role in the formation of these compounds. For this reason, examining and considering all these factors in studies will provide a healthier evaluation. In this study, the importance of Polycyclic Aromatic Hydrocarbon compounds and the effects of different cooking methods and parameters on their formation in meat and meat products were investigated. </p>