Probing the impact of conventional oil frying on the formation of polycyclic aromatic hydrocarbons in rabbit meat

• Main Authors: Rabia Siddique, Ameer Fawad Zahoor, Hamad Ahmad, Faisal Maqbool Zahid, Muhammad Abid, Azhari Siddeeg
• Format: Article
• Language: English
• Published: Wiley 2021-03-01
• Series: Food Science & Nutrition
• Subjects: different recipes; frying; gas chromatography; mass spectrometry; PAHs
• Online Access: https://doi.org/10.1002/fsn3.2144

Abstract The study estimates, for the first time, the polycyclic aromatic hydrocarbons (PAHs) concentration (pyrene, fluoranthene, phenanthrene, anthracene, fluorene, and naphthalene) in rabbit meat samples. The study explores the effect of frying and the influence of cooking recipe (with or without condiments/additives) on different parts (hind legs, forelegs, and back), on PAH generation. A total of 36 meat samples on different parts from uncooked, cooked, chapli, and seekh kebabs were prepared and characterized by gas chromatography/mass spectrometry (GC/MS). PAHs data in all the samples indicate that cooking recipes (with and without additives/condiments) greatly affected the PAHs concentration. Significant concentrations of phenanthrene, fluoranthene, and naphthalene were formed in all the samples after cooking (frying) but naphthalene was dominant in terms of its concentration formed. A higher concentration of naphthalene was detected in the foreleg (4.56 µg/g) as well as in the hind leg (4.08 µg/g) seekh kebab (with additives), while foreleg chapli kebab (with additives) contained 1.44 µg/g PAH concentration. Frying is the processing methodology that causes the highest impact on PAHs. Contents of anthracene were detected only in the back (raw sample and chapli kebab), foreleg (without additives and seekh kebab), and hind leg (seekh kebab). In all rabbit meat samples, fluorene and pyrene were not identified.