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

Figures & data

Figure 1. Experimental design of the study.

Table 1. pH values and total lipid contents of kokorec samples.

Kokoreç	Small intestines treatment	Animal fats treatment	pH	Total lipid (%)
Beef kokorec	Beef small intestines	Lamb tallow fat	7.01 ± 0.02a	40.39 2.99a
		Lamb subcutaneous fat	6.92 ± 0.01a	34.08 0.60a
		Lamb tail fat	6.98 ± 0.11a	37.31 1.03a
Lamb kokorec	Lamb small intestines	Lamb tallow fat	7.07 ± 0.02a	30.02 1.26a
		Lamb subcutaneous fat	7.04 ± 0.02a	24.04 0.05a
		Lamb tail fat	6.99 ± 0.02a	29.41 0.07a

^aWithin the column values with same letters are not significantly different (p > 0.05).

Table 2. Limits of detection and quantition (LOD and LOQ), R² and recovery values obtained for PAH8 standards.

PAHs compounds	LOD (µg/kg)	LOQ (µg/kg)	R^2	Recovery (%)
Benz[a]anthracene	0.027	0.090	0.9999	92.57
Chrysene	0.034	0.113	0.9999	74.64
Benzo[b]fluoranthene	0.086	0.288	0.9999	87.69
Benzo[k]fluoranthene	0.065	0.869	0.9999	80.00
Benzo[a]pyrene	0.069	0.228	0.9999	89.23
Dibenz[a,h]anthracene	0.083	0.277	0.9999	55.13
Benz[g,h,i]perylene	0.125	0.415	0.9997	70.08
İndo[1,2,3-cd]pyrene	0.113	0.376	0.9991	49.03

Figure 2. HPLC chromatogram from mix stock solutions.

Table 3. Polycyclic aromatic hydrocarbons in beef and lamb kokorec samples (µg/kg).

Kokoreç	Animal fats treatment	BaA	Chry	BbF	BkF	BaP	DhA	BgP	IcP
Beef kokorec (Beef small intestines)	Lamb tallow fat	1.35 ± 0.31cd	1.63 ± 0.38bc	1.33 ± 0.31cd	nq	1.84 ± 0.42c	0.46 ± 0.11c	1.80 ± 0.42c	0.71 ± 0.16b
	Lamb subcutaneous fat	3.99 ± 0.20b	4.65 ± 0.84a	3.92 ± 0.24b	2.43 ± 0.22b	6.15 ± 0.17d	2.34 ± 0.07d	5.45 ± 0.58b	1.18 ± 0.27b
	Lamb tail fat	4.86 ± 0.29a	5.60 ± 0.79a	5.37 ± 0.24a	2.83 ± 0.22a	7.73 ± 0.79ba	3.25 ± 0.50ba	6.81 ± 0.25a	3.66 ± 1.59a
Lamb kokorec (Lamb small intestines)	Lamb tallow fat	1.77 ± 0.10c	2.15 ± 0.01b	1.77 ± 0.04c	0.91 ± 0.17c	2.44 ± 0.23c	0.83 ± 0.23c	1.44 ± 0.14cd	0.40 ± 0.17b
	Lamb subcutaneous fat	1.04 ± 0.08d	1.33 ± 0.09bc	1.13 ± 0.19d	nq	1.45 ± 0.35de	0.37 ± 0.16cd	0.91 ± 0.17de	nq
	Lamb tail fat	0.47 ± 0.02e	0.56 ± 0.03c	0.50 ± 0.04e	nq	0.63 ± 0.05e	nq	0.47 ± 0.06e	Nd

^a–eWithin the column values with different letters are significantly different (p < 0.05).

nd: not detected.

nq: not quantified.

Table 4. Concentrations of PAHs in meat and meat products.

Sample	Method	Units	BaA	Chry	BbF	BkF	BaP	DhA	BgP	IcP	Reference
Pork meat	HPLC-FD	µg/kg	1.00–2.76		0.07–0.21	0.21–1.07	0.32–1.61	0.05–0.55	0.25–1.12		Janoszka^[Citation30]
Gravy fried pork meat	HPLC-FD	µg/kg	0.01–0.24		0.01–0.02	0.01–0.09	0.01–0.11	nq–0.05	0.01–0.12		Janoszka^[Citation30]
Portuguese dry cured fermented sausages (traditional)	HPLC-FD	µg/kg	3.13–17.98	2.13–20.28	0.67–1.50	0.34–1.94	0.68–3.53	nd	nd	nd	Roseiro et al.^[Citation31]
Portuguese dry cured fermented sausages (traditional modified process)	HPLC-FD	µg/kg	1.09–10.79	2.14–9.89	0.01–3.48	0.52–0.93	0.57–2.17	nd	nd	nd	Roseiro et al.^[Citation31]
Portuguese traditional meat products	HPLC-FD	µg/kg	1.51–132.51	1.54–150.56	0.07–6.68	0.34–2.72	0.36–4.75	0.16–6.91	0.07–15.73	0.05–2.51	Roseiro et al.^[Citation35]
Portuguese traditional blood sausages	HPLC-FD	µg/kg	0.88–121.41	0.61–139.62	0.03–5.15	0.37–2.57	0.32–5.65	0.21–5.71	0.06–5.43	0.07–2.88	Roseiro et al.^[Citation35]
Marinated beef	HPLC-FD	µg/kg			1.42–5.91		0.11–4.78				Farhadian et al.^[Citation32]
Processed meat products (beef)	GC-FID	µg/kg				0.35–3.35	0.10–5.43		0.30–2.55	0.41–27.59	Olatunji et al.^[Citation33]
Processed meat products (pork)	GC-FID	µg/kg				0.22–4.69	0.17–10.02		0.30–3.18	0.54–31.11	Olatunji et al.^[Citation33]
Processed meat products (chicken)	GC-FID	µg/kg				0.10–4.01	0.10–5.91		0.30–3.41	0.34–7.17	Olatunji et al.^[Citation33]

nd: not detected.

Figure 3. PAH4 and PAH8 concentrations of kokoreç groups.

Table 5. PAH4 concentrations of meat and meat products.

Sample	Method	Units	PAH4	Reference
Dry fermented sausage (containing hog casing)	HPLC-FD	µg/kg	6.38–10.35	Gomes et al.^[Citation38]
Dry fermented sausage (containing collagen casing)	HPLC-FD	µg/kg	4.21–9.12	Gomes et al.^[Citation38]
Barbecued beef	GC-LRMS	µg/kg	0.30–10.87	Rose et al.^[Citation37]
Barbecued beef burger	GC-LRMS	µg/kg	9.27–95.87	Rose et al.^[Citation37]
Commercially barbecued samples (beef)	GC-MS	µg/kg	0.30–48.00	Duedahl-Olesen et al.^[Citation36]
Commercially barbecued samples (pork)	GC-MS	µg/kg	0.10–25.20	Duedahl-Olesen et al.^[Citation36]
Commercially barbecued samples (chicken)	GC-MS	µg/kg	0.10–21.40	Duedahl-Olesen et al.^[Citation36]
Smoked meat and smoked meat products		µg/kg	12.00 (maximum limit)	European Union Regulations^[Citation12]

PAH4: sum of BaA, Chry, BbF, and BaP

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