Determination of Polycyclic Aromatic Hydrocarbon in Charcoal Beef Steak and Inhibitory Profile of Thyme Oil, Lactic Acid Bacteria and Marinating on their Existence
Determination of Polycyclic Aromatic Hydrocarbon in Charcoal Beef Steak and Inhibitory Profile of Thyme Oil, Lactic Acid Bacteria and Marinating on their Existence
Ehab Hussein1, Edris A.M.1 and Ghada A.K. Kirrella2*
ABSTRACT
The main objective of this study was to investigate the extent of accumulation of PAHs in charcoal beef steak in El-Gharbia governorate (Egypt), as well as to reduce the level of contamination after using thyme oil, LABs and marination. A total of 40 random samples of charcoal-grilled beef steaks classified into 10 untreated and 30 treated samples were collected randomly from different markets in El-Gharbia governorate, Egypt. Each sample was wrapped in a plastic bag, in anicebox and transferred to the laboratory then the untreated samples were prepared for detection of 12 polycyclic aromatic hydrocarbons (PAHs) (benzo[a]pyrene; dibenzo [ae] pyrene; dibenzo [al] pyrene; dibenzo [ah] pyrene; dibenzo [ai] pyrene; indeno [1, 2, 3-cd] pyrene; benzo [ghi] perylene; cyclopenta (c, d) pyrene; benzo[a] anthracene; Dibenzo [a, h] anthracene; benzo[b] fluoranthene; chrysene). The treated samples were demonstrated as 3 untreated (control group); 9 samples treated with thyme oil at concentrations of 0.5, 1 and 1.5% (3 of each), 9 samples treated with bacterial cultures as Streptococcus thermophiles, Lactobacillus bulgaricus and L. rhamnosus (3 of each) and 9 samples treated with marinades (3 of each) represented by basic marinades that composed of sugar 330 g, water 65mL, onion 70g, turmeric 20g, lemongrass 15g, salt 15g, garlic 7g, coriander 2g and cinnamon 2g; commercial marinades were composed of Spices, onion 380g, garlic, salt 60g, sugar 210g, water 30mL and cooking oil 60 mL and then modified marinades that composed of basic marinade 520g and lemon Juice 25mL. Each group was examined for determination of their BaP, BaA, BbF and CHR polycyclic aromatic hydrocarbons (PAH4). The recorded results revealed that the mean values of PAH4 and total PAHs in untreated samples were 66.37±53.89 and 35.56±39.21μg/kg, respectively. Meanwhile, BaP and PAH4 residual concentrations in treated samples with thyme oil (0.5%, 1.0% and 1.5%); different cultures (S. thermophilus, L. bulgaricus and L. rhamnosus) and different marination technique (basic, commercial and modified) were 10.63±6.48; 19.83±14.19; 7.17±4.77; 13.8±9.42; 4.87±3.36; 8.58±6.32; 12.6±5.69; 24.13±16.02; 5.63±3.78; 10.87±7.34; 3.53±2.65; 6.43±4.66; 8.3±5.2; 15.73±10.55; 4.1±2.86; 7.77±5.53; 3.53±2.65 and 5.6±4.86μg/kg, respectively. Charcoal-grilled beef steaks treated with modified marination lead to a decrease in the levels of BaP and PAH4 in the examined samples.
To share on other social networks, click on any share button. What are these?
