2,965
Views
22
CrossRef citations to date
0
Altmetric
Articles

Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fats

, &
Pages 1960-1970 | Received 15 Jun 2016, Accepted 15 Aug 2016, Published online: 17 Jan 2017

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (3)

Lene Duedahl-Olesen & Alin C. Ionas. (2022) Formation and mitigation of PAHs in barbecued meat – a review. Critical Reviews in Food Science and Nutrition 62:13, pages 3553-3568.
Read now
Mohamad El Husseini, Rabih Mourad, Haifa Abdul Rahim, Fawaz Al Omar & Farouk Jaber. (2021) Assessment of Polycyclic Aromatic Hydrocarbons (PAH4) in the Traditional Lebanese Grilled Meat Products and Investigation of Broasted Frying Cooking Method and Meat Size on the PAH4 Formation. Polycyclic Aromatic Compounds 41:1, pages 124-142.
Read now
Snežana Škaljac, Ljiljana Petrović, Marija Jokanović, Tatjana Tasić, Maja Ivić, Vladimir Tomović, Predrag Ikonić, Branislav Šojić, Natalija Džinić & Biljana Škrbić. (2018) Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovská klobása) from Serbia. International Journal of Food Properties 21:1, pages 667-673.
Read now

Articles from other publishers (19)

Seray Erhan, Charalampos Proestos, Salim Manoharadas & Fatih Oz. (2023) Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms ( Agaricus bisporus ) . International Journal of Food Science & Technology 58:11, pages 5689-5700.
Crossref
Gulsah Sumer & Fatih Oz. (2023) The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality. Foods 12:7, pages 1374.
Crossref
Xiao-min Zhang, Chao-yang Xu, Teng Hui, Ke-zhou Cai, Hui Zhou, Cong-gui Chen & Bao-cai Xu. (2023) Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging. Food Control 145, pages 109404.
Crossref
Adem Savaş, Elif Ekiz, Zeynep Elbir, Burcunur Savaş, Charalampos Proestos, Tahra Elobeid, Mohammad Khan & Fatih Oz. (2023) Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines. Separations 10:1, pages 29.
Crossref
Teng Hui, Zhengfeng Fang, Yanlei Li & Nazimah Hamid. (2022) Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin. Food Research International 162, pages 111911.
Crossref
Kunal Dutta, Sergey Shityakov, Wei Zhu & Ibrahim Khalifa. (2022) High-risk meat and fish cooking methods of polycyclic aromatic hydrocarbons formation and its avoidance strategies. Food Control 142, pages 109253.
Crossref
Yangjian Hu, Huixin Tian, Shui Hu, Liang Dong, Jianhao Zhang, Xiaobo Yu, Minyi Han & Xinglian Xu. (2022) The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats. Food Chemistry 371, pages 131384.
Crossref
Samar M. Bassam, Clarice Noleto-Dias & Mohamed A. Farag. (2022) Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards. Food Chemistry 371, pages 131139.
Crossref
Mahtab ALSADAT MIRBOD, Milad HADIDI, Elcin HUSEYN & Amin MOUSAVI KHANEGHAH. (2022) Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content. Food Science and Technology 42.
Crossref
Tracie Cheng, Stephanie Chaousis, Sujani Madhurika Kodagoda Gamage, Alfred King-yin Lam & Vinod Gopalan. (2021) Polycyclic Aromatic Hydrocarbons Detected in Processed Meats Cause Genetic Changes in Colorectal Cancers. International Journal of Molecular Sciences 22:20, pages 10959.
Crossref
Emel Oz. (2021) The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats. Food Chemistry 352, pages 129378.
Crossref
Harsh Bhaskar Jadhav, Uday S. Annapure & Rajendra R. Deshmukh. (2021) Non-thermal Technologies for Food Processing. Frontiers in Nutrition 8.
Crossref
Yiju Zhang, Xiaoqian Chen & Yu Zhang. (2021) Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation . Comprehensive Reviews in Food Science and Food Safety 20:2, pages 1422-1456.
Crossref
Wen Nie, Ke‐zhou Cai, Yu‐zhu Li, Gao‐feng Hu, Wei Xing, Xi‐xi Wang, Yu Wang & Cong‐gui Chen. (2020) Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage. Journal of Food Processing and Preservation 44:7.
Crossref
Seung Yun Lee, Dong Gyun Yim, Da Young Lee, On You Kim, Hea Jin Kang, Hyeong Sang Kim, Aera Jang, Tae Sun Park, Sang Keun Jin & Sun Jin Hur. (2020) Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products. Trends in Food Science & Technology 99, pages 568-579.
Crossref
Shimin Wu, Guangyi Gong, Kai Yan, Yaqing Sun & Limin Zhang. 2020. 59 112 .
Congcong Liu, Chong Wang, Keping Ye, Yun Bai, Xiaobo Yu, Chunbao Li & Guanghong Zhou. (2019) Effect of fatty acid on the formation of polycyclic aromatic hydrocarbons (PAHs) and the proposed formation mechanism during electric roasting. British Food Journal 121:12, pages 3193-3207.
Crossref
Wen Nie, Kezhou Cai, Yuzhu Li, Zehui Tu, Bing Hu, Cunliu Zhou, Conggui Chen & Shaotong Jiang. (2019) Study of polycyclic aromatic hydrocarbons generated from fatty acids by a model system. Journal of the Science of Food and Agriculture 99:7, pages 3548-3554.
Crossref
Alam Zeb. 2019. Food Frying. Food Frying 115 174 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.