Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs


KENDİRCİ P., İÇİER F. , KOR G., ONOGUR T. A.

MEAT SCIENCE, vol.97, no.2, pp.123-129, 2014 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 97 Issue: 2
  • Publication Date: 2014
  • Doi Number: 10.1016/j.meatsci.2014.01.020
  • Title of Journal : MEAT SCIENCE
  • Page Numbers: pp.123-129

Abstract

Effects of infrared cooking on polycyclic aromatic hydrocarbon (PAH) formation in ohmically pre-cooked beef meatballs were investigated. Samples were pre-cooked in a specially designed-continuous type ohmic cooking at a voltage gradient of 1526 V/cm for 92 s. Infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.706, 5.678, 8.475 kW/m(2)), application distances (10.5, 13.5, 16.5 cm) and application durations (4, 8, 12 min). PAHs were analyzed by using high performance liquid chromatography (HPLC) equipped with a fluorescence detector. The total PAH levels were detected to be between 4.47 and 64 mu g/kg. Benzo[a] pyrene (B[a]P) and PAH4 (sum of B[a]P, chrysene (Chr), benzo[a]anthracene (B[a]A) and benzo[b]fluoranthene (1311319) levels detected in meatballs were below the EC limits. Ohmic pre-cooking followed by infrared cooking may be regarded as a safe cooking procedure of meatballs from a PAH contamination point of view. (c) 2014 Elsevier Ltd. All rights reserved.