Effect of different marinades on the production of polycyclic aromatic hydrocarbons in beef steaks

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are of public health significant due to their potential to cause cancer, genetic abnormalities, and congenital deformities. This investigation aimed to assess the impact of different marinades, such as lemon juice, thyme oil, and experimental marinades 3, 4, and 5 on the reduction of PAH levels in beef steak that underwent charcoal grilling. Ten control samples and fifty experimental samples collected from markets in the Cairo governorate, Egypt were treated with different marinades. The fifty experimental samples were divided into five groups: experimental 1: ten samples treated with lemon juice, experimental 2: ten samples treated with thyme oil, experimental3: ten samples marinated with sugar, water, cinnamon, onion, turmeric, coriander and salt, experimental 4: ten samples were marinated with spices, onion, cooking oil, turmeric, sugar, cinnamon, coriander salt, and water as well as experimental 5: ten samples were marinated with sugar, onion, water, salt, turmeric, cinnamon, coriander, thyme oil and lemon juice. Each group was analyzed to determine their levels of BaP, BbF, BaA, and CHR polycyclic aromatic hydrocarbons (PAH4). All samples were compared to control samples to determine the effect of each treatment on PHA4.. The results indicated that the addition of lemon juice and replacement cooking oil with thyme oil had the most significant reduction effect for PAH4 in the treated beef steak samples