Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs

Meat Sci. 2014 Jun;97(2):123-9. doi: 10.1016/j.meatsci.2014.01.020. Epub 2014 Feb 8.

Abstract

Effects of infrared cooking on polycyclic aromatic hydrocarbon (PAH) formation in ohmically pre-cooked beef meatballs were investigated. Samples were pre-cooked in a specially designed-continuous type ohmic cooking at a voltage gradient of 15.26V/cm for 92s. Infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.706, 5.678, 8.475kW/m(2)), application distances (10.5, 13.5, 16.5cm) and application durations (4, 8, 12min). PAHs were analyzed by using high performance liquid chromatography (HPLC) equipped with a fluorescence detector. The total PAH levels were detected to be between 4.47 and 64μg/kg. Benzo[a] pyrene (B[a]P) and PAH4 (sum of B[a]P, chrysene (Chr), benzo[a]anthracene (B[a]A) and benzo[b]fluoranthene (B[b]F)) levels detected in meatballs were below the EC limits. Ohmic pre-cooking followed by infrared cooking may be regarded as a safe cooking procedure of meatballs from a PAH contamination point of view.

Keywords: Cooking; Infrared; Meatball; Ohmic; PAH.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Benz(a)Anthracenes / analysis
  • Benzo(a)pyrene / analysis
  • Cattle
  • Chromatography, High Pressure Liquid
  • Chrysenes / analysis
  • Cooking / methods*
  • Fluorenes / analysis
  • Food Contamination / analysis*
  • Infrared Rays*
  • Meat Products / analysis*
  • Polycyclic Aromatic Hydrocarbons / analysis*

Substances

  • Benz(a)Anthracenes
  • Chrysenes
  • Fluorenes
  • Polycyclic Aromatic Hydrocarbons
  • chrysene
  • benzo(a)fluoranthene
  • Benzo(a)pyrene
  • benz(a)anthracene