Abdelrahman, H., Salem, S., Eltantawy, E. (2020). Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish. Suez Canal Veterinary Medical Journal. SCVMJ, 25(1), 143-152. doi: 10.21608/scvmj.2020.103054
Hosny abdellatief Abdelrahman; Salwa Salem; Enas Eltantawy. "Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish". Suez Canal Veterinary Medical Journal. SCVMJ, 25, 1, 2020, 143-152. doi: 10.21608/scvmj.2020.103054
Abdelrahman, H., Salem, S., Eltantawy, E. (2020). 'Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish', Suez Canal Veterinary Medical Journal. SCVMJ, 25(1), pp. 143-152. doi: 10.21608/scvmj.2020.103054
Abdelrahman, H., Salem, S., Eltantawy, E. Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish. Suez Canal Veterinary Medical Journal. SCVMJ, 2020; 25(1): 143-152. doi: 10.21608/scvmj.2020.103054
Assessment of Polycyclic Aromatic Hydrocarbons in Heat Treated Meat and Fish
1Food hygiene department,faculty of veterinary medicine ,Suez canal university
2Animal Health Institute Ismailia
3Directorate of Veterinary Medicine in Sharkia
Abstract
This study was conducted to assess the concentrations of the polycyclic aromatic hydrocarbons (16PAH, PAH4 and PAH8) in the examined samples of six heat-treated Egyptian charcoal-grilled meatball (kofta), gas chicken Shawerma, charcoal and gas grilled Chicken, charcoal-grilled Fish and cold smoked Herring which are widely consumed as a family meal, take-away or as sandwiches in Egypt. The samples were collected from different restaurants, Hyper-Markets, and grilled Shops in Ismailia Governorate. Four samples from each of the six heat-treated products were analyzed by using HPLC analysis using a Shimadzu LC20 series (Kyoto, Japan) with a fluorescence detector (RF-10AxL) and a ZORBAX Eclipse PAH (2.1×150 mm, 3.5 lm, Agilent) as a separation column. The PAHs concentration levels in examined samples varied mainly according to the heat-treated method. Charcoal and gas grilling cooking process were released high concentrations of total PAH4 and PAH8 in heat-treated meat products and fish.
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