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http://dx.doi.org/10.5322/JESI.2016.25.11.1459

Characteristics of PAH Occurrence during Meat Cooking  

Lee, Byung ho (Department of Environmental Engineering, Inje University)
An, Yu Jin (Department of Environmental Engineering, Inje University)
Park, Dong Yun (Department of Environmental Engineering, Inje University)
Byun, Gi Young (Department of Environmental Engineering, Inje University)
Kim, Kyoung Dong (Department of Environmental Engineering, Inje University)
Lee, Mi Lim (Department of Dental Hygiene, Honam University)
Seo, Jung Bum (Nuri Environmental Technology Center Co., Ltd.)
Park, Eun Young (College of Korean Medicine, Gachon University)
Park, Heung Jai (Department of Environmental Engineering, Inje University)
Publication Information
Journal of Environmental Science International / v.25, no.11, 2016 , pp. 1459-1466 More about this Journal
Abstract
In this study, the concentrations of polycyclic aromatic hydrocarbons (PAHs) were investigated in meat process food and for cooking methods (pan-frying and charcoal fire). The methodology involved liquid-liquid extraction, silica gel cartridge clean-up and determination by gas chromatography/mass spectrometry (GC/MS). The recovery of 17 PAHs spiked into these samples ranged from 66.6 % to 98.0% and the coefficient of variation was less than 10%, but that of dibenz(a,h)anthracene was 16.39%. The mean concentration of total PAHs in processed samples was ND~7.2 ng/g, whereas that pan-fried and charcoal-fired samples were ND~22.1 ng/g and, 12.7~367.8 ng/g, respectively. Therefore, the concentrations of total PAHs in cooked samples were higher than in original samples and charcoal-fired samples had the highest total PAH levels.
Keywords
PAHs; Pan-fried; Charcoal fire; Gas chromatography/Mass spectrometry (GC/MS);
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Times Cited By KSCI : 1  (Citation Analysis)
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