Effect of Marination and Grilling Techniques in Lowering the Level of Polyaromatic Hydrocarbons and Heavy Metal in Barbecued Meat
Effect of Marination and Grilling Techniques in Lowering the Level of Polyaromatic Hydrocarbons and Heavy Metal in Barbecued Meat
Zahin Anjum1*, Farhat Shehzad1, Amina Rahat1, Hamid Ullah Shah2 and Saleem Khan3
ABSTRACT
This study was designed to assess the levels of polycyclic aromatic hydrocarbons (PAHs) and heavy metals in different types of marinated meat, such as beef, chicken, mutton and fish, and different grilling techniques were applied to see their effectiveness in lowering the levels of these toxicants. Polyaromatic Hydrocarbons and heavy metals refer to a large group of chemicals that may be present in the environment as pollutants and can enter the food chain and might be carcinogenic to humans. The lead content was found high in fish with the mean value of 3.18mg/kg and the lowest values were observed in chicken with mean value of 1.38mg/kg. The chrysene, naphthalene, flourenthene and Dibenz(a,h) anthracene concentrations were also found high in fish and mutton. The observed values were greater than permissible limits determined by Codex Alimentaurius and World Health Organization. High concentration of Polyaromatic Hydrocarbons was observed in coal grilled meats. Anthracene content was found high in mutton meat and mean value was 12.50 µg/kg-1; flouernthene was assessed high in fish meat with mean value of 5.35 µg/kg-1; naphthalene content of chicken meat was found high with mean value of 1.85 µg/kg-1. The chrysene and DBAHA contents were observed high in mutton and fish with mean values of 5.90 and 3.25 µg/kg-1 respectively and Benz a anthracene was not detected in all meat samples tested. It was concluded that factors like marination of meat and covered grilling significantly reduced the level of meat contaminants if, practiced with traditional grilling procedures.
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