title: Effects of cooking methods and tea marinades on the formation of benzo[a]pyrene in grilled pork belly (Samgyeopsal).
abstract: We investigated the effects of different grilling tools, temperatures, and tea marinades on the formation of benzo[a]pyrene in grilled pork belly as well as the antioxidant capacities of tea marinades. The least amount of benzo[a]pyrene was detected in modified charcoal-grilled pork belly (1.28μg/kg). The highest risk factors for the formation of benzo[a]pyrene are direct contact with flames and fat excess on the heating source. A modified charcoal grill can be used as an alternative grilling tool to meet consumer needs for safety and taste. The marination of pork bellies with tea increased radical-scavenging activity and prevented lipid oxidation in proportion to the concentration of tea infusion and marinating time. The yerba mate tea marinade significantly increased the radical-scavenging activity and prevented benzo[a]pyrene formation more than the green tea marinade. Tea marinade can be applied to seasoning or sauce as pretreatment to preserve the quality of meat and to decrease benzo[a]pyrene formation during cooking.
authors.affiliation: Department of Food and Nutrition, Kyung Hee University, 26, Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
authors.forename: Keun-Cheol
authors.initials: KC
authors.lastname: Park
authors.affiliation: Molecular Recognition Research Center, Korea Institute of Science and Technology, 5, Hwarangno 14-gil, Seongbuk-gu, Seoul 02792, Republic of Korea.
authors.forename: HeeSoo
authors.initials: H
authors.lastname: Pyo
authors.affiliation: Department of Food Science and Biotechnology, Dongnuk University, 32, Dongguk-ro, Ilsandong-gu, Goyang-si 10326, Republic of Korea.
authors.forename: WooSeok
authors.initials: W
authors.lastname: Kim
authors.affiliation: Department of Food and Nutrition, Kyung Hee University, 26, Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea. Electronic address: ksyoon@khu.ac.kr.
authors.forename: Ki Sun
authors.initials: KS
authors.lastname: Yoon
mesh_terms: D000818:Animals; D001564:Benzo(a)pyrene / Q000032:analysis*; D002606:Charcoal; D003296:Cooking / Q000295:instrumentation / Q000379:methods*; D016166:Free Radical Scavengers; D006358:Hot Temperature; D030019:Ilex paraguariensis; D008055:Lipids / Q000737:chemistry; D010084:Oxidation-Reduction; D000069466:Red Meat / Q000032:analysis*; D013552:Swine; D013662:Tea
chemical_list: D016166:Free Radical Scavengers; D008055:Lipids; D013662:Tea; D002606:Charcoal; D001564:Benzo(a)pyrene
keywords: Benzo[a]pyrene (BaP); Cooking methods; Green tea; Marinade; Pork belly (Samgyeopsal); Yerba mate tea