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.
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
MLA
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
HARVARD
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
VANCOUVER
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
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