Evaluation of Different Cooking Methods to Control the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) During Heat Treatment

Abstract

Polycyclic aromatic hydrocarbons (PAH) are considered harmful, carcinogenic organic compounds that can occur during the heat treatment of meat, particularly grilling or barbecuing. This study aims to assess the level of contamination of sixteen PAH constituents (Chrysene, Acenaphthene, Fluorene, Phenanthrene, Anthracene, Fluoranthene, Naphthalene, Benz[a]anthracene, Benzo[g,h,l]perylene, Benzo[b]fluoranthene, Benzo[k]fluoranthene, Benzo[a]pyrene. Indo[1,2,3-cd]pyrene, Dibenzo[a,h]anthracene, Acenaphthylene, Pyrene) on 20 heat-treated meat product samples using Gas chromatography (GCMS) in charcoal-grilled beef burgers and beef burgers cooked in hot air oven (10 of each) in Cairo governorate supermarkets. Polycyclic aromatic hydrocarbons 4 (PAH4) and Polycyclic aromatic hydrocarbons 8 (PAH8) mean values in charcoal grill and hot air oven samples were 73.56±13.64, 82.64±14.42. 15.83±5.13, 16.42±5.68 µg/kg, respectively. The maximum amount of PAH4 in meat samples according to the European Commission is 12 μg/kg, so the use of a hot air oven reduces PAH compared to a charcoal grill. Although high levels of PAHs can be produced in cooked meat, it is nevertheless advisable to reduce their formation by choosing appropriate cooking methods.