Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork

• Tipo: Artigo em Revista Científica Internacional
• Data: 2020

Autores

Cordeiro, T (Autor) Outra; Viegas, Olga (Autor) FCNAUP; Silva, M (Autor) Outra; Martins, ZE (Autor) Outra; Fernandes, I (Autor) Outra; Ferreira, Isabel (Autor) FFUP; Pinho, Olívia (Autor) FCNAUP; Nuno Mateus (Autor) FCUP; Conceicao Calhau (Autor) Outra

Revista

Título: Meat Science

Vol. 167

ISSN: 0309-1740

Editora: Elsevier

Indexação

ISI Web of Knowledge - 40 Citações

Scopus - 42 Citações

Classificação Científica

CORDIS: Ciências da Saúde

FOS: Ciências médicas e da saúde

Outras Informações

ID Authenticus: P-00S-3AP

DOI: 10.1016/j.meatsci.2020.108083

Abstract (EN): The effect of five different vinegars, applied as a seasoning, on the formation of polycyclic aromatic hydrocarbons (PAH) in charcoal-grilled pork loin was investigated. PAH were assayed using acetonitrile based-extraction and high-performance liquid chromatography with fluorescence detection. Unseasoned samples presented a mean value of 31.47 ng g(-1) of PAH4 (sum of benz[a] anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene), near the maximum established by European Union (30 ng g(-1)). Significant reduction (p < .05) of PAH4 formation was observed in meat samples sprayed with vinegar. Elderberry vinegar exhibited the highest inhibition (82%), followed by white wine vinegar (79%), red wine and cider vinegars (66%), and fruit vinegar with raspberry juice (55%). The total phenolic content and antioxidant activities of vinegars had a moderate negative correlation with PAH4 formation, and 3rd degree polynomial equations had the best fitting performance to explain this relation. Spraying meat with these vinegars prior grill is an easy-to-apply strategy to limit the exposure to PAH.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8