Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1218086 | Journal of Food Composition and Analysis | 2015 | 7 Pages |
Abstract
The aim of this work was to determine level of azaarenes (PANHs) in raw pork and to investigate their formation during meat frying or grilling, in particular to verify a suggestion that endogenous vitamin E might inhibit production of azaarenes. Azaarene concentration in raw pork samples from various origins ranged from 2.75 ng gâ1 to 3.69 ng gâ1 (2.75-2.93 ng gâ1 in meat of Polish Landrace pigs, 3.00-3.69 ng g-1 in meat of hybrid Duroc Ã Polish Landrance pigs). PANH formation during frying of pork meat was not confirmed. On the other hand, PANHs were indeed formed during grilling; their levels ranged from 6.21 ng gâ1 to 8.08 ng g-1. No inhibition influence of vitamin E on formation of PANHs on was found either in fried or grilled pork meat.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Arkadiusz Szterk,