FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Comparisson of grilling method effects on benzo[a]pyrene contents in chicken meat


Cooking, and food processing at high temperatures have been shown to generate various kind of toxic substances, for example heterocyclic amines, nitrosamines, acrylamide and polycyclic aromatic hydrocarbons. PAHs in the charcoal – grilling meat originates from the pyrolysis of the fat drips down on the hot coals during grilling. In addition they are widely distributed in the environment as pyrolysis product of organic matter and human exposure to them is unavoidable. 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 analyzed by GC − MS (HP 6890/5973). BaP was found in 100% 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. Higher levels of BaP were found in charcoal − grilled meat directly over the coals (4.26 μg/kg – meat, and 49,6 – skin). An extremally high level (138 μg/kg – skin) of BaP was found in very well done but edible sample.


polycyclic aromatic hydrocarbons (PAH), benzo[a]pyrene, chicken meat, grilling