Article ID Journal Published Year Pages File Type
1218086 Journal of Food Composition and Analysis 2015 7 Pages PDF
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 g−1 to 3.69 ng g−1 (2.75-2.93 ng g−1 in meat of Polish Landrace pigs, 3.00-3.69 ng g-1 in meat of hybrid Duroc × 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 g−1 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.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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