Journal article
Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat
National Food Institute, Technical University of Denmark1
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark2
Danish Technological Institute3
Division of Nutrition, National Food Institute, Technical University of Denmark4
Division of Risk Assessment and Nutrition, National Food Institute, Technical University of Denmark5
Regional Veterinary and Food Administration Center6
Research group for Nano-Bio Science, National Food Institute, Technical University of Denmark7
Barbecuing is known to result in the formation of polycyclic aromatic hydrocarbons (PAHs). A validated method that employed pressurized liquid extraction (PLE), gel permeation chromatography (GPC) followed by solid phase extraction (SPE) on Silica and analytical determination by GC-MS was applied for the detection of 24 PAHs in barbecued meat.
In total, 203 commercially barbecued meat samples (beef, pork, chicken, salmon and lamb) and 15 samples barbecued during controlled time and heat conditions were included. The sum of PAH4 (benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene) was highest for a pork tenderloin (195 μg/kg) and lowest for chicken breast (0.1 μg/kg) and controlled barbecued meat (
| Language: | English |
|---|---|
| Year: | 2015 |
| Pages: | 169-176 |
| ISSN: | 18737129 and 09567135 |
| Types: | Journal article |
| DOI: | 10.1016/j.foodcont.2015.04.012 |
| ORCIDs: | Duedahl-Olesen, Lene and Christensen, Tue |
