Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat
The study was conducted to investigate the effect of marinating on the generation of polycyclicaromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Seven marinade treatments containing 1) basic marinade, which include sugar, water, onion, turmeric, lemo...
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| Format: | Article |
| Language: | English |
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Elsevier
2012
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| Online Access: | http://irep.iium.edu.my/25044/ http://irep.iium.edu.my/25044/1/Zaidul-11.pdf |
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| author | Afsaneh, Farhadian Selamat, Jinap Abas, Faridah Sarker, Md. Zaidul Islam |
| author_facet | Afsaneh, Farhadian Selamat, Jinap Abas, Faridah Sarker, Md. Zaidul Islam |
| author_sort | Afsaneh, Farhadian |
| building | IIUM Repository |
| collection | Online Access |
| description | The study was conducted to investigate the effect of marinating on the generation of polycyclicaromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Seven marinade treatments containing 1) basic marinade, which include sugar, water, onion, turmeric, lemon grass, salt, garlic, coriander and cinnamon, 2) basic–oil, 3) Commercial marinade. 4) basic–oil–lemon juice, 5) basic–lemon juice, 6) basic–oil–tamarind and 7) commercial–tamarind at four time intervals (0, 4, 8 and 12 h) were applied on meat samples before charcoal grilling. Tandem solid-phase extraction (SPE) was used to clean up the samples. A high performance liquid chromatography (HPLC) with fluorescence detector was used for PAHs analysis. The study showed significant (p < 0.05) reduction (70%) of PAH in beef samples treated with the acidic marinade (containing 1.2% lemon juice). The basic–lemon > basic > basic–oil–lemon > basic–oil was the best order of marinade treatment. The duration of marinating was not a significant (p > 0.05) factor in PAH reduction. |
| first_indexed | 2025-11-14T15:17:09Z |
| format | Article |
| id | iium-25044 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T15:17:09Z |
| publishDate | 2012 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-250442012-08-10T01:11:51Z http://irep.iium.edu.my/25044/ Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat Afsaneh, Farhadian Selamat, Jinap Abas, Faridah Sarker, Md. Zaidul Islam QD Chemistry The study was conducted to investigate the effect of marinating on the generation of polycyclicaromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Seven marinade treatments containing 1) basic marinade, which include sugar, water, onion, turmeric, lemon grass, salt, garlic, coriander and cinnamon, 2) basic–oil, 3) Commercial marinade. 4) basic–oil–lemon juice, 5) basic–lemon juice, 6) basic–oil–tamarind and 7) commercial–tamarind at four time intervals (0, 4, 8 and 12 h) were applied on meat samples before charcoal grilling. Tandem solid-phase extraction (SPE) was used to clean up the samples. A high performance liquid chromatography (HPLC) with fluorescence detector was used for PAHs analysis. The study showed significant (p < 0.05) reduction (70%) of PAH in beef samples treated with the acidic marinade (containing 1.2% lemon juice). The basic–lemon > basic > basic–oil–lemon > basic–oil was the best order of marinade treatment. The duration of marinating was not a significant (p > 0.05) factor in PAH reduction. Elsevier 2012-12 Article PeerReviewed application/pdf en http://irep.iium.edu.my/25044/1/Zaidul-11.pdf Afsaneh, Farhadian and Selamat, Jinap and Abas, Faridah and Sarker, Md. Zaidul Islam (2012) Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Food Control, 28 (2). pp. 420-425. ISSN 0956-7135 http://www.sciencedirect.com/science/article/pii/S0956713512002071 10.1016/j.foodcont.2012.04.034 |
| spellingShingle | QD Chemistry Afsaneh, Farhadian Selamat, Jinap Abas, Faridah Sarker, Md. Zaidul Islam Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat |
| title | Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat |
| title_full | Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat |
| title_fullStr | Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat |
| title_full_unstemmed | Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat |
| title_short | Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat |
| title_sort | effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat |
| topic | QD Chemistry |
| url | http://irep.iium.edu.my/25044/ http://irep.iium.edu.my/25044/ http://irep.iium.edu.my/25044/ http://irep.iium.edu.my/25044/1/Zaidul-11.pdf |