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Author Olatunji, Olatunde S. ♦ Opeolu, Beatrice O. ♦ Fatoki, Olalekan S. ♦ Ximba, Bhekumusa J.
Source SpringerLink
Content type Text
Publisher Springer US
File Format PDF
Copyright Year ©2013
Language English
Subject Domain (in DDC) Natural sciences & mathematics ♦ Chemistry & allied sciences
Subject Keyword Polycyclic aromatic hydrocarbons ♦ Processed meat and meat products ♦ Concentration profile ♦ Separation ♦ Dietary exposure limit ♦ Food Science ♦ Chemistry/Food Science ♦ Engineering
Abstract This study investigates the concentration profiles of selected polycyclic aromatic hydrocarbon (PAH) fractions in selected processed meats, in order to evaluate their dietary and health implications. Smoked, grilled and boiled meat products were bought from different locations in Cape Town and Cape Town environs. PAHs were extracted from each meat sample according to standard methods. The concentrations of benzo[k]fluoranthene (BkP), benzo[a]pyrene (BaP), indeno[1, 2, 3-cd]pyrene (IP), and benzo[g, h, i]perylene(BghiP) in the processed meat extracts were determined using a gas chromatograph coupled with flame ionization detector. Total PAH concentrations in smoked, grilled and boiled chicken fillets, pork, and beef stripes were ranged 2.79, 0.99, 2.33 μg/kg; 19.11, 11.17, 15.04 μg/kg; and 14.84, 9.29, 7.20 μg/kg respectively. There were significant differences (p > 0.05) in the concentration levels of PAHs detected in different types, with the highest levels observed in smoked pork meat. The concentration of BkP, BaP, IP and BghiP detected in the various meat samples were below the EU and WHO dietary exposure limit.
ISSN 21934126
Age Range 18 to 22 years ♦ above 22 year
Educational Use Research
Education Level UG and PG
Learning Resource Type Article
Publisher Date 2013-08-30
Publisher Place Boston
e-ISSN 21934134
Journal Sensing and Instrumentation for Food Quality and Safety
Volume Number 7
Issue Number 3
Page Count 7
Starting Page 122
Ending Page 128

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Source: SpringerLink