Version 1
: Received: 29 September 2024 / Approved: 29 September 2024 / Online: 30 September 2024 (04:28:01 CEST)
How to cite:
Ciecierska, M.; Komorowska, U. Effect of Different Marinades and Types of Grills on Polycyclic Aromatic Hydrocarbon Content in Grilled Chicken Breast Tenderloins. Preprints2024, 2024092349. https://doi.org/10.20944/preprints202409.2349.v1
Ciecierska, M.; Komorowska, U. Effect of Different Marinades and Types of Grills on Polycyclic Aromatic Hydrocarbon Content in Grilled Chicken Breast Tenderloins. Preprints 2024, 2024092349. https://doi.org/10.20944/preprints202409.2349.v1
Ciecierska, M.; Komorowska, U. Effect of Different Marinades and Types of Grills on Polycyclic Aromatic Hydrocarbon Content in Grilled Chicken Breast Tenderloins. Preprints2024, 2024092349. https://doi.org/10.20944/preprints202409.2349.v1
APA Style
Ciecierska, M., & Komorowska, U. (2024). Effect of Different Marinades and Types of Grills on Polycyclic Aromatic Hydrocarbon Content in Grilled Chicken Breast Tenderloins. Preprints. https://doi.org/10.20944/preprints202409.2349.v1
Chicago/Turabian Style
Ciecierska, M. and Urszula Komorowska. 2024 "Effect of Different Marinades and Types of Grills on Polycyclic Aromatic Hydrocarbon Content in Grilled Chicken Breast Tenderloins" Preprints. https://doi.org/10.20944/preprints202409.2349.v1
Abstract
Grilling has become a widespread method of thermal food processing. However, food prepared this way may be a source of carcinogenic organic compounds, such as polycyclic aromatic hydrocarbons (PAHs). The present study aimed to evaluate the impact of different marinades and grilling tools on PAH contamination of chicken breast tenderloins. Together with the determination of PAHs carried out using the QuEChERS–HPLC–FLD/DAD method, the amount of meat weight loss after the thermal process and the color of raw and grilled samples were analyzed. Statistically, the highest levels of PAH contamination were stated in samples prepared on a charcoal grill without a tray, whereas the lowest using the ceramic contact grill. Meat marination showed that universal and chicken marinades can be barriers against PAHs. Following requirements set in Commission Regulation (EU) No. 915/2023, none of the analyzed samples exceeded the maximum allowable level for B[a]P (5.0 µg/kg), and the sum of 4 marker–heavy PAHs (30.0 µg/kg). Thus, preparing meat before the thermal process, including marinades rich in phenolic compounds, and selecting a grilling method with appropriate grilling tools can ensure food safety and effectively reduce PAH contamination in grilled poultry meat.
Keywords
PAHs; chicken breast tenderloins; grill; marinades; QuEChERS; HPLC–FLD/DAD
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
