Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs |
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| Authors: | Perihan Kendirci Filiz Icier Gamze Kor Tomris Altug Onogur |
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| Affiliation: | 1. Ege University, Engineering Faculty, Food Engineering Department, 35100 Bornova, Izmir, Turkey;2. Ege University, Institute of Natural and Applied Sciences, Food Engineering Program, 35100 Bornova, Izmir, Turkey |
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| Abstract: | Effects of infrared cooking on polycyclic aromatic hydrocarbon (PAH) formation in ohmically pre-cooked beef meatballs were investigated. Samples were pre-cooked in a specially designed-continuous type ohmic cooking at a voltage gradient of 15.26 V/cm for 92 s. Infrared cooking was applied as a final cooking method at different combinations of heat fluxes (3.706, 5.678, 8.475 kW/m2), application distances (10.5, 13.5, 16.5 cm) and application durations (4, 8, 12 min). PAHs were analyzed by using high performance liquid chromatography (HPLC) equipped with a fluorescence detector. The total PAH levels were detected to be between 4.47 and 64 μg/kg. Benzo[a] pyrene (B[a]P) and PAH4 (sum of B[a]P, chrysene (Chr), benzo[a]anthracene (B[a]A) and benzo[b]fluoranthene (B[b]F)) levels detected in meatballs were below the EC limits. Ohmic pre-cooking followed by infrared cooking may be regarded as a safe cooking procedure of meatballs from a PAH contamination point of view. |
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| Keywords: | Infrared Cooking Meatball PAH Ohmic |
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