Comparisson of grilling method effects on benzo[a]pyrene contents in chicken meat
2007
Ciemniak, A.,Akademia Rolnicza, Szczecin (Poland). Katedra Toksykologii
The present study was carried out to determine levels of benzo[a]pyrene in chicken meat grilled by various methods. The food samples were subjected alkaline digestion, extracted with hexane and cleaned up by means of florisil cartridge. The levels of BaP were analysed by GC-MS(HP 6890/5973). BaP was found in 100 percent of the analysed samples, even non-processed. Results showed that BaP levels are strongly depending on the method of grilling and type of heat source. Electric grilling and charcoal-grilling, when fat drips down on the hot coals were eliminated did not lead appreciable increase of the original levels. Higer levels of BaP were found in charcoal-grilled meat directly over the coals (4.26 mcg/kg-meat, and 49.6-skin). An extremally high level of BaP was found in very well done but edible sample
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