Access the full text.
Sign up today, get DeepDyve free for 14 days.
M. Poirier, S. Lair, R. Michaud, Elena Hernandez-Ramon, Kathyayini Divi, J. Dwyer, Corbin Ester, Nancy Si, Mehnaz Ali, L. Loseto, S. Raverty, Judith Leger, W. Bonn, K. Colegrove, K. Burek‐Huntington, R. Suydam, R. Stimmelmayr, J. Wise, S. Wise, G. Beauchamp, D. Martineau (2018)
Intestinal polycyclic aromatic hydrocarbon‐DNA adducts in a population of beluga whales with high levels of gastrointestinal cancersEnvironmental and Molecular Mutagenesis, 60
M. Rossi, C. Alamprese, S. Ratti (2007)
Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat fryingFood Chemistry, 102
V. Kislov, A. Sadovnikov, A. Mebel (2013)
Formation mechanism of polycyclic aromatic hydrocarbons beyond the second aromatic ring.The journal of physical chemistry. A, 117 23
B. Chen, Y. Chen (2001)
Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids.Journal of agricultural and food chemistry, 49 11
E. Hamidi, P. Hajeb, J. Selamat, A. Razis (2016)
Polycyclic Aromatic Hydrocarbons (PAHs) and their Bioaccessibility in Meat: a Tool for Assessing Human Cancer Risk.Asian Pacific journal of cancer prevention : APJCP, 17 1
Ki‐Hyun Kim, Shamin Jahan, E. Kabir, Richard Brown (2013)
A review of airborne polycyclic aromatic hydrocarbons (PAHs) and their human health effects.Environment international, 60
Chong Wang, Yunting Xie, J. Qi, Ying Yu, Yun Bai, C. Dai, Chunbao Li, Xinglian Xu, G. Zhou (2017)
Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wingsFood Control
Fei Lu, Gunter Kuhnle, Qiaofen Cheng (2017)
Vegetable oil as fat replacer inhibits formation of heterocyclic amines and polycyclic aromatic hydrocarbons in reduced fat pork pattiesFood Control, 81
E. Muguerza, D. Ansorena, J. Bloukas, I. Astiasarán (2003)
Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on the Lipid Oxidation and Volatile Compounds of Greek Dry Fermented SausagesJournal of Food Science, 68
J. Pouzou, S. Costard, F. Zagmutt (2018)
Probabilistic estimates of heterocyclic amines and polycyclic aromatic hydrocarbons concentrations in meats and breads applicable to exposure assessments.Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 114
G. Lippi, C. Mattiuzzi (2012)
Meat consumption and cancer risk: is the definition of red meat always suitable?Annals of oncology : official journal of the European Society for Medical Oncology, 23 11
J. Gu, Y. Wakizono, A. Dohi, M. Nonaka, M. Sugano, K. Yamada (1998)
Effect of dietary fats and sesamin on the lipid metabolism and immune function of Sprague-Dawley rats.Bioscience, biotechnology, and biochemistry, 62 10
Yike Zhang, Zengyi Ma, Jian-hua Yan (2018)
Effect of water, fat, and protein in raw pork from swine carcasses on the pyrolytic gaseous and liquid product distributionFuel Processing Technology, 171
I. Rozentale, D. Začs, E. Bartkienė, V. Bartkevičs (2018)
Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic statesFood Additives & Contaminants: Part B, 11
V. Kislov, A. Mebel, J. Aguilera-Iparraguirre, W. Green (2012)
Reaction of phenyl radical with propylene as a possible source of indene and other polycyclic aromatic hydrocarbons: an ab initio/RRKM-ME study.The journal of physical chemistry. A, 116 16
M. Garrido, R. Font (2015)
Pyrolysis and combustion study of flexible polyurethane foamJournal of Analytical and Applied Pyrolysis, 113
R. Kaiser, D. Parker, Fangtong Zhang, A. Landera, V. Kislov, A. Mebel (2012)
PAH formation under single collision conditions: reaction of phenyl radical and 1,3-butadiene to form 1,4-dihydronaphthalene.The journal of physical chemistry. A, 116 17
(2010)
Some non-heterocyclic polycyclic aromatic hydrocarbons and some related exposures.IARC monographs on the evaluation of carcinogenic risks to humans, 92
E. Eldaly, A. Hafez, W. Darwish, Rania El-Hamid, Doaa Elmalt (2016)
Effect of Heat Treatments on Polycyclic Aromatic Hydrocarbons Formation in Meat., 44
Vasudha Bansal, Pawan Kumar, E. Kwon, Ki‐Hyun Kim (2017)
Review of the quantification techniques for polycyclic aromatic hydrocarbons (PAHs) in food productsCritical Reviews in Food Science and Nutrition, 57
Wanwisa Wongmaneepratip, K. Vangnai (2017)
Effects of oil types and pH on carcinogenic polycyclic aromatic hydrocarbons (PAHs) in grilled chickenFood Control, 79
G. Falcó, J. Domingo, J. Llobet, A. Teixidó, C. Casas, L. Müller (2003)
Polycyclic aromatic hydrocarbons in foods: human exposure through the diet in Catalonia, Spain.Journal of food protection, 66 12
Xuewei Hao, Jing Li, Z. Yao (2016)
Changes in PAHs levels in edible oils during deep-frying processFood Control, 66
A. Comandini, Tomasz Malewicki, K. Brezinsky (2012)
Chemistry of polycyclic aromatic hydrocarbons formation from phenyl radical pyrolysis and reaction of phenyl and acetylene.The journal of physical chemistry. A, 116 10
T. Guo, J. Ren, K. Yang, J. Ma, Z. Zhang, L. Huang (2009)
Quantitative trait loci for fatty acid composition in longissimus dorsi and abdominal fat: results from a White Duroc x Erhualian intercross F2 population.Animal genetics, 40 2
A. Llamas, Ana-María Al-Lal, M. García-Martínez, M. Ortega, J. Llamas, M. Lapuerta, L. Canoira (2017)
Polycyclic Aromatic Hydrocarbons (PAHs) produced in the combustion of fatty acid alkyl esters from different feedstocks: Quantification, statistical analysis and mechanisms of formation.The Science of the total environment, 586
Bikau Shukla, M. Koshi (2012)
Importance of fundamental sp, sp2, and sp3 hydrocarbon radicals in the growth of polycyclic aromatic hydrocarbons.Analytical chemistry, 84 11
A. Babaoğlu, M. Karakaya, F. Öz (2017)
Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fatsInternational Journal of Food Properties, 20
O. Mahgoub, A.J Khan, R. Al-Maqbaly, J.N Al-Sabahi, K. Annamalai, N.M Al-Sakry (2002)
Fatty acid composition of muscle and fat tissues of Omani Jebel Akhdar goats of different sexes and weights.Meat science, 61 4
K. Fretheim (1983)
Polycyclic aromatic hydrocarbons in grilled meat products—A reviewFood Chemistry, 10
S. Min, J. Patra, Han-Seung Shin (2018)
Factors influencing inhibition of eight polycyclic aromatic hydrocarbons in heated meat model system.Food chemistry, 239
HeJun, LuLizhi, TianYong, TaoZhengrong, WangDeqian, LiJinjun, LiGuoqin, ShenJunda, Fuyan, NiuDong (2011)
Short Communication: Analysis of intramuscular fat and fatty acids of different duck breeds and their association with SNPs of duck A-FABP geneCanadian Journal of Animal Science
PurposeThe purpose of this paper is to elucidate the influences of the animal fat and fatty acid type on the formation of polycyclic aromatic hydrocarbons (PAHs) and to propose a formation mechanism of PAHs in fat during electric roasting, which is a method of non-direct-contact-flame heating.Design/methodology/approachThe effects of animal fats and model fat on the formation of PAHs were valued on the basis of the ultra high-performance liquid chromatography data. The corresponding products of the FAME pyrolysis were detected by TG-FTIR. The proposal formation mechanism of PAHs was based on the summary of the literature.FindingsContrary to the International Agency for Research on Cancer, DF had higher risk with 280.53 ng/g of concentration after being roasted than the others animal fats of red meat in terms of PAHs formation. This research also ensured the importance of fat on PAHs formation, the concentration of PAHs in pure fats was higher after being electric roasted than that in meat patties and juice which made from corresponding animal fat. What is more, during pure animal fats and meat products being processed, less PAHs formed in the fat with lower extent of unsaturation and lower content of linolenate. In the same way, methyl linolenate demonstrated the significant increasement to PAHs formation compared to the other fatty acids. And, the number of carbon atom and the extent of unsaturation in fatty acid affects the formation of PAHs during roasting. The detection of alkene and alkane allows to propose a formation mechanism of PAHs during model fat being heated. Further study is required to elucidate the confirm moleculars during the formation of PAHs.Originality/valueThis work studied the effect of the carbon atom number and the unsaturation extent of fats and model fats on the formation of PAHs. This work also assure the important of alkene and alkane on the pyrolysis of model fats. This study also researched the formation and distribution of PAHs in pure fats and meat products after being heated.
British Food Journal – Emerald Publishing
Published: Nov 21, 2019
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.