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Polycyclic Aromatic Compounds Volume 40, 2020 - Issue 2
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Original Articles

The Influence of Cooking Methods and Some Marinades on Polycyclic Aromatic Hydrocarbon Formation in Beef Meat

Özlem Kılıç BüyükkurtDepartment of Food Technology, Applied Science School of Kadirli, Osmaniye Korkut Ata University, Osmaniye, Turkey
,
Elif Aykın DinçerDepartment of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, TurkeyCorrespondence[email protected]
,
İhsan Burak ÇamFood Safety and Agricultural Research Center, Akdeniz University, Antalya, Turkey
,
Cihadiye CandalDepartment of Nutrition and Dietetics, Faculty of Health Sciences, Artvin Çoruh University, Artvin, Turkey
&
Mustafa ErbaşDepartment of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, Turkey
Pages 195-205 | Received 19 Jun 2017, Accepted 05 Oct 2017, Published online: 27 Nov 2017

Citations (11)

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Gloria Mathanda Ankar-Brewoo, Godfred Darko, Robert Clement Abaidoo, Anders Dalsgaard, Paa-Nii Johnson, William Otoo Ellis & Leon Brimer. (2022) Dietary Risk Assessment Due to the Consumption of Polycyclic Aromatic Hydrocarbon in Two Commonly Consumed Street Vended Foods. Polycyclic Aromatic Compounds 42:5, pages 2151-2161.
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Articles from other publishers (10)

Arun K. Das, Dipanwita Bhattacharya, Annada Das, Santanu Nath, Samiran Bandyopadhyay, Pramod Kumar Nanda & Mohammed Gagaoua. (2023) Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products. Chemical and Biological Technologies in Agriculture 10:1.
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Ali Samet Babaoğlu. (2023) Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with Gas Chromatography–Mass Spectrometry. Food Science of Animal Resources 43:5, pages 826-839.
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Elif Aykın-Dinçer & Cüneyt Dinçer. (2023) Modeling of sage (Salvia fruticosa Miller) phenolics diffusion in meat cubes during ultrasound assisted vacuum impregnation. Food Bioscience 53, pages 102755.
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Cuicui Li, Long Chen, David Julian McClements, Wenmeng Liu, Jie Long, Chao Qiu, Yi Wang, Zhongyu Yang, Zhenlin Xu, Man Meng & Zhengyu Jin. (2023) Utilization of plant extracts to control the safety and quality of fried foods—A review. Comprehensive Reviews in Food Science and Food Safety 22:3, pages 2310-2345.
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Lochan Singh, Tripti Agarwal & J. Simal-Gandara. (2023) Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies. Food Control 146, pages 109514.
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Sylwia Bulanda & Beata Janoszka. (2023) Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content. International Journal of Environmental Research and Public Health 20:6, pages 4922.
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E. Oz. (2022) Mutagenic and/or carcinogenic compounds in meat and meat products: polycyclic aromatic hydrocarbons perspective. Theory and practice of meat processing 7:4, pages 282-287.
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Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann & Zhongxiang Fang. (2022) Reduction strategies for polycyclic aromatic hydrocarbons in processed foods. Comprehensive Reviews in Food Science and Food Safety 21:2, pages 1598-1626.
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Hye-Jin Kim, Jinwoo Cho, Dongwook Kim, Tae Sun Park, Sang Keun Jin, Sun Jin Hur, Sung Ki Lee & Aera Jang. (2021) Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly. Food Science of Animal Resources 41:3, pages 481-496.
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Chong Wang, Yunting Xie, Huiyuan Wang, Yun Bai, Chen Dai, Chunbao Li, Xinglian Xu & Guanghong Zhou. (2019) The influence of natural antioxidants on polycyclic aromatic hydrocarbon formation in charcoal-grilled chicken wings. Food Control 98, pages 34-41.
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