title: Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs.
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.
authors.affiliation: Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey. Electronic address: perihan.kendirci@ege.edu.tr.
authors.forename: Perihan
authors.initials: P
authors.lastname: Kendirci
authors.affiliation: Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey.
authors.forename: Filiz
authors.initials: F
authors.lastname: Icier
authors.affiliation: Ege University, Institute of Natural and Applied Sciences, Food Engineering Program, 35100 Bornova, Izmir, Turkey.
authors.forename: Gamze
authors.initials: G
authors.lastname: Kor
authors.affiliation: Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey.
authors.forename: Tomris Altug
authors.initials: TA
authors.lastname: Onogur
mesh_terms: D000818:Animals; D001551:Benz(a)Anthracenes / Q000032:analysis; D001564:Benzo(a)pyrene / Q000032:analysis; D002417:Cattle; D002851:Chromatography, High Pressure Liquid; D002911:Chrysenes / Q000032:analysis; D003296:Cooking / Q000379:methods*; D005449:Fluorenes / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D007259:Infrared Rays; D008461:Meat Products / Q000032:analysis*; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*
chemical_list: D001551:Benz(a)Anthracenes; D002911:Chrysenes; D005449:Fluorenes; D011084:Polycyclic Aromatic Hydrocarbons; C031180:chrysene; C065240:benzo(a)fluoranthene; D001564:Benzo(a)pyrene; C030935:benz(a)anthracene
keywords: Cooking; Infrared; Meatball; Ohmic; PAH