Assessment of polycyclic aromatic hydrocarbons in heat treated meat and fish

الملخص EN

This study was conducted to assess the concentrations of the polycyclic aromatic hydrocarbons (16PAH, PAH4 and PAH8) in the examined samples of six heat treated Egyptian charcoal grilled meat ball (kofta), gas chicken Shawerma, charcoal and gas grilled Chicken, charcoal grilled Fish and cold smoked Herring which are widely consumed as family meal, take-away or as sandwiches in Egypt.

The samples were collected from different restaurants, Hyper-Markets and grilled Shops in Ismailia Governorate.

Four samples from each of the six heat treated product were analyzed by using HPLC analysis using a Shimadzu LC20 series (Kyoto, Japan) with a fluorescence detector (RF-10AxL) and a ZORBAX Eclipse PAH (2.1×150 mm, 3.5 lm, Agilent) as a separation column.

The PAHs concentration levels in examined samples varied mainly according to heat treated method.

Charcoal and gas grilling cooking process were release high concentrations of total PAH4 and PAH8 in heat treated meat products and fish