Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat
The study estimates, for the first time, the polycyclic aromatic hydrocarbons (PAHs) concentration (pyrene, fluoranthene, phenanthrene, anthracene, fluorene, and naphthalene) in rabbit meat samples. The study explores the effect of frying and the influence of cooking recipe (with or without condimen...
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| creator | Siddique, Rabia Fawad Zahoor, Ameer Ahmad, Hamad Maqbool Zahid, Faisal Abid, Muhammad Siddeeg, Azhari |
| description | The study estimates, for the first time, the polycyclic aromatic hydrocarbons (PAHs) concentration (pyrene, fluoranthene, phenanthrene, anthracene, fluorene, and naphthalene) in rabbit meat samples. The study explores the effect of frying and the influence of cooking recipe (with or without condiments/additives) on different parts (hind legs, forelegs, and back), on PAH generation. A total of 36 meat samples on different parts from uncooked, cooked, chapli, and seekh kebabs were prepared and characterized by gas chromatography/mass spectrometry (GC/MS). PAHs data in all the samples indicate that cooking recipes (with and without additives/condiments) greatly affected the PAHs concentration. Significant concentrations of phenanthrene, fluoranthene, and naphthalene were formed in all the samples after cooking (frying) but naphthalene was dominant in terms of its concentration formed. A higher concentration of naphthalene was detected in the foreleg (4.56 µg/g) as well as in the hind leg (4.08 µg/g) seekh kebab (with additives), while foreleg chapli kebab (with additives) contained 1.44 µg/g PAH concentration. Frying is the processing methodology that causes the highest impact on PAHs. Contents of anthracene were detected only in the back (raw sample and chapli kebab), foreleg (without additives and seekh kebab), and hind leg (seekh kebab). In all rabbit meat samples, fluorene and pyrene were not identified.
This present study covers the effect of frying on raw materials (hind leg, back, foreleg) and also revealed the effect of condiments on rabbit meat. Statistical analysis of fried samples confirmed that the contents of PAHs were found to be highly significant (p |
| doi_str_mv | 10.1002/fsn3.2144 |
| format | Article |
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This present study covers the effect of frying on raw materials (hind leg, back, foreleg) and also revealed the effect of condiments on rabbit meat. Statistical analysis of fried samples confirmed that the contents of PAHs were found to be highly significant (p <.05) in the comparison between three groups of categories and between one group of samples. Among all the investigated rabbit meat samples, the highest naphthalene concentration was detected in the foreleg and then hind leg seekh kebab. The concentration of naphthalene among different parts of the rabbit was significantly varied due to fat content. Fluorene and pyrene were not observed in all samples. The method of sample preparation, the addition of additives, and a heat source are responsible for the highest PAHs formation. Further study is in the process to find out the new parameters that could overcome the production of PAHs in rabbit meat.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.2144</identifier><identifier>PMID: 33747480</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Additives ; Anthracene ; Chromatography ; Condiments ; Cookery ; Cooking ; different recipes ; Flavorings ; Fluoranthene ; Fluorene ; Frying ; Gas chromatography ; Investigations ; Leg ; Mass spectrometry ; Mass spectroscopy ; Meat ; Naphthalene ; Original Research ; PAHs ; Phenanthrene ; Polycyclic aromatic hydrocarbons ; Pyrene ; Recipes</subject><ispartof>Food Science & Nutrition, 2021-03, Vol.9 (3), p.1698-1703</ispartof><rights>2021 The Authors. published by Wiley Periodicals LLC</rights><rights>2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.</rights><rights>COPYRIGHT 2021 John Wiley & Sons, Inc.</rights><rights>2021. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5104-f9c31cd0b6a85fc60e59fc1aa38381ed69a57b0177b71ac37c9ec0c0d577d4af3</citedby><cites>FETCH-LOGICAL-c5104-f9c31cd0b6a85fc60e59fc1aa38381ed69a57b0177b71ac37c9ec0c0d577d4af3</cites><orcidid>0000-0002-3206-1962</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958538/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7958538/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,1411,11541,27901,27902,45550,45551,46027,46451,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33747480$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Siddique, Rabia</creatorcontrib><creatorcontrib>Fawad Zahoor, Ameer</creatorcontrib><creatorcontrib>Ahmad, Hamad</creatorcontrib><creatorcontrib>Maqbool Zahid, Faisal</creatorcontrib><creatorcontrib>Abid, Muhammad</creatorcontrib><creatorcontrib>Siddeeg, Azhari</creatorcontrib><title>Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>The study estimates, for the first time, the polycyclic aromatic hydrocarbons (PAHs) concentration (pyrene, fluoranthene, phenanthrene, anthracene, fluorene, and naphthalene) in rabbit meat samples. The study explores the effect of frying and the influence of cooking recipe (with or without condiments/additives) on different parts (hind legs, forelegs, and back), on PAH generation. A total of 36 meat samples on different parts from uncooked, cooked, chapli, and seekh kebabs were prepared and characterized by gas chromatography/mass spectrometry (GC/MS). PAHs data in all the samples indicate that cooking recipes (with and without additives/condiments) greatly affected the PAHs concentration. Significant concentrations of phenanthrene, fluoranthene, and naphthalene were formed in all the samples after cooking (frying) but naphthalene was dominant in terms of its concentration formed. A higher concentration of naphthalene was detected in the foreleg (4.56 µg/g) as well as in the hind leg (4.08 µg/g) seekh kebab (with additives), while foreleg chapli kebab (with additives) contained 1.44 µg/g PAH concentration. Frying is the processing methodology that causes the highest impact on PAHs. Contents of anthracene were detected only in the back (raw sample and chapli kebab), foreleg (without additives and seekh kebab), and hind leg (seekh kebab). In all rabbit meat samples, fluorene and pyrene were not identified.
This present study covers the effect of frying on raw materials (hind leg, back, foreleg) and also revealed the effect of condiments on rabbit meat. Statistical analysis of fried samples confirmed that the contents of PAHs were found to be highly significant (p <.05) in the comparison between three groups of categories and between one group of samples. Among all the investigated rabbit meat samples, the highest naphthalene concentration was detected in the foreleg and then hind leg seekh kebab. The concentration of naphthalene among different parts of the rabbit was significantly varied due to fat content. Fluorene and pyrene were not observed in all samples. The method of sample preparation, the addition of additives, and a heat source are responsible for the highest PAHs formation. Further study is in the process to find out the new parameters that could overcome the production of PAHs in rabbit meat.</description><subject>Additives</subject><subject>Anthracene</subject><subject>Chromatography</subject><subject>Condiments</subject><subject>Cookery</subject><subject>Cooking</subject><subject>different recipes</subject><subject>Flavorings</subject><subject>Fluoranthene</subject><subject>Fluorene</subject><subject>Frying</subject><subject>Gas chromatography</subject><subject>Investigations</subject><subject>Leg</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Meat</subject><subject>Naphthalene</subject><subject>Original Research</subject><subject>PAHs</subject><subject>Phenanthrene</subject><subject>Polycyclic aromatic hydrocarbons</subject><subject>Pyrene</subject><subject>Recipes</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1kcFq3DAQhkVpacImh75AEfTSHnYjWbJlXwohNG0hpIG0ZzEeS7sKtrSRvAl--8q7aUgLlQ4So2_-0cxPyDvOVpyx4swmL1YFl_IVOS6YrJeKK_X6xf2InKZ0x_JqJK-K4i05EkJJJWt2TO5vYmidX9NxY6gbtoAjDZZi8A_Gjy546GlwPbVxmqng96ANcYD5dWa3oZ9wwt4hhRjmONLN1MWAENvgE3WeRmhbN9LBwHhC3ljokzl9Ohfk1-WXnxffllc_vn6_OL9aYsmZXNoGBceOtRXUpcWKmbKxyAFELWpuuqqBUrUs99cqDigUNgYZsq5UqpNgxYJ8Puhud-1gOsztROj1NroB4qQDOP33i3cbvQ4PWjVlXeYqC_LxSSCG-51Jox5cQtP34E3YJV2UTFR5wLzJ6Id_0Luwi3l2e4oXhazFTK0O1Bp6o523IdfFvDszuDxxY12OnytWi7LhlcwJnw4JGENK0djn33OmZ_P1bL6ezc_s-5ftPpN_rM7A2QF4zFWm_yvpy9trsZf8DXTSut0</recordid><startdate>202103</startdate><enddate>202103</enddate><creator>Siddique, Rabia</creator><creator>Fawad Zahoor, Ameer</creator><creator>Ahmad, Hamad</creator><creator>Maqbool Zahid, Faisal</creator><creator>Abid, Muhammad</creator><creator>Siddeeg, Azhari</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons Inc</general><scope>24P</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IAO</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-3206-1962</orcidid></search><sort><creationdate>202103</creationdate><title>Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat</title><author>Siddique, Rabia ; 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The study explores the effect of frying and the influence of cooking recipe (with or without condiments/additives) on different parts (hind legs, forelegs, and back), on PAH generation. A total of 36 meat samples on different parts from uncooked, cooked, chapli, and seekh kebabs were prepared and characterized by gas chromatography/mass spectrometry (GC/MS). PAHs data in all the samples indicate that cooking recipes (with and without additives/condiments) greatly affected the PAHs concentration. Significant concentrations of phenanthrene, fluoranthene, and naphthalene were formed in all the samples after cooking (frying) but naphthalene was dominant in terms of its concentration formed. A higher concentration of naphthalene was detected in the foreleg (4.56 µg/g) as well as in the hind leg (4.08 µg/g) seekh kebab (with additives), while foreleg chapli kebab (with additives) contained 1.44 µg/g PAH concentration. Frying is the processing methodology that causes the highest impact on PAHs. Contents of anthracene were detected only in the back (raw sample and chapli kebab), foreleg (without additives and seekh kebab), and hind leg (seekh kebab). In all rabbit meat samples, fluorene and pyrene were not identified.
This present study covers the effect of frying on raw materials (hind leg, back, foreleg) and also revealed the effect of condiments on rabbit meat. Statistical analysis of fried samples confirmed that the contents of PAHs were found to be highly significant (p <.05) in the comparison between three groups of categories and between one group of samples. Among all the investigated rabbit meat samples, the highest naphthalene concentration was detected in the foreleg and then hind leg seekh kebab. The concentration of naphthalene among different parts of the rabbit was significantly varied due to fat content. Fluorene and pyrene were not observed in all samples. The method of sample preparation, the addition of additives, and a heat source are responsible for the highest PAHs formation. Further study is in the process to find out the new parameters that could overcome the production of PAHs in rabbit meat.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>33747480</pmid><doi>10.1002/fsn3.2144</doi><tpages>0</tpages><orcidid>https://orcid.org/0000-0002-3206-1962</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Wiley Online Library Open Access; Wiley Online Library Journals Frontfile Complete; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Additives Anthracene Chromatography Condiments Cookery Cooking different recipes Flavorings Fluoranthene Fluorene Frying Gas chromatography Investigations Leg Mass spectrometry Mass spectroscopy Meat Naphthalene Original Research PAHs Phenanthrene Polycyclic aromatic hydrocarbons Pyrene Recipes |
| title | Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat |
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