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ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR

Yıl 2022, Cilt: 47 Sayı: 6, 1032 - 1045, 15.12.2022
https://doi.org/10.15237/gida.GD22045

Öz

Polisiklik aromatik hidrokarbonlar (PAH) et ve et ürünlerinin yüksek sıcaklıklarda pişirilmesi sonucu oluşan mutajenik ve kanserojenik bileşikler olup, bu bileşiklere maruz kalmanın en yaygın yolu diyet alımıdır. Et ve et ürünlerinde yüksek miktarda oluşan bu PAH bileşiklerinin oluşumuna pişirme yöntemi, pişirme sıcaklığı, pişirme süresi, etin yağ içeriği gibi birçok faktör etkilidir. PAH bileşiklerinin oluşumu kaçınılmaz olmakla birlikte, oluşum mekanizmalarının bilinmesi oluşan PAH seviyelerinin azaltılması ve engellenmesi açısından önemlidir. Bu organik kirleticilerin sağlık üzerine olumsuz etkilerinin bulunması, gıdalarda bu bileşiklerin oluşumunun azaltılmasına veya engellenmesine dair stratejiler uygulanmasına neden olmaktadır. PAH oluşumunu azaltıcı yaklaşımlar ısıl işlem sıcaklığının ve süresinin mümkün olduğunca düşürülmesi, alternatif pişirme yöntemlerinin kullanımı, pişirme yöntemlerinin modifikasyonu, marinasyon uygulaması, et ve et ürünlerinin kimyasal kompozisyonundaki değişiklikler gibi önlemleri kapsamaktadır. Bu çalışmada et ve et ürünlerinde PAH oluşum mekanizmaları ve oluşum düzeyinin azaltılmasına dair stratejilerin detaylı olarak açıklanması amaçlanmıştır.

Kaynakça

  • Abdel-Shafy, H. I., Mansour M. S. M. (2016). A review on polycyclic aromatic hydrocarbons: Source, environmental impact, effect on human health and remediation. Egyptian Journal of Petroleum. 25: 107–123.
  • Babic, J., Vidakovic, S.,Skaljac, S., Kartalovic, B., Ljubojevic, D., Cirkovic, M. Teodorovic, V. (2018). Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions. Food Additives & Contaminants: Part B, 11(3): 208-213.
  • Basu, P. 2010. Biomass gasification and pyrolysis practical design and theory. 3- 364.
  • Bella, C. D., Traina, AN., Giosuè, C., Carpintieri, D., Dico, G. M. L., Bellante, A., Core, M. D., Falco, F., Gherardi, S., Uccello, M. M., Ferrantelli, V. (2020). Heavy metals and PAHs in meat, milk, and seafood from augusta area (Southern Italy): contamination levels, dietary ıntake, and human exposure assessment. contaminants in foodstuff and human exposure, Front. Public Health, 8: 1-16.
  • Cachada, A., Dias, A. C., Reis, A. P., Silva, E. F., Pereira, R., Duarte, A. C., Patinha, C. (2019). Multivariate analysis for assessing sources, and potential risks of polycyclic aromatic hydrocarbons in Lisbon urban soils. Minerals, 9: 139.
  • Chen B.H and Chen Y.C. (2001). Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids. J. Agric. Food Chem. 49. 5238-5243.
  • Co, E and JN, O. (2018). Assessment of polycyclic aromatic hydrocarbons (PAHs) in hardwood and softwood - smoked fish. International Journal of Animal Science, 2 (1): 1012.
  • Cordeiro, T., Viegas, O., Silva, M., Martins, Z. E., Fernandes, I., Ferreira, I. M. L. P. V. O., Pinho, O., Mateus, N., Calhau, C. (2020). Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork. Meat Science, 167: 108083.
  • Çiçek, Ü., Bulgan, A. (2013). Et ve et ürünlerinde heterosiklik aminler. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 1: 25-32.
  • Domingo, J. L., Nadal M. (2017). Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision. Food and Chemical Toxicology, 105: 256- 261.
  • Ekaye, S., Osazee, E. N., Osaro, A. C. (2019). Levels of PAHs in commonly consumed barbecued chicken and grilled meat (Suya) in benin metropolis. NISEB Journal, 19(3): 117-126.
  • El Husseini, M., Makkouk, R., Rabaa, A., Al Omar, F and Jaber, F. (2018). Determination of polycyclic aromatic hydrocarbons (PAH 4) in the traditional lebanese grilled chicken: ımplementation of new, rapid and economic analysis method. Food Anal. Methods, 11: 201–214.
  • El Husseini, M., Mourad, R., Rahim, H. A., Al Omar, F and Jaber, F. (2019). Assessment of polycyclic aromatic hydrocarbons (PAH4) in the traditional lebanese grilled meat products and ınvestigation of broasted frying cooking method and meat size on the PAH4 formation. The Journal of the International Society for Polycyclic Aromatic Compounds, https://doi.org/10.1080/10406638.2019.1570952.
  • Farhadian, A., Jinap, S., Hanifah, H.N and Zaidul, L.S. (2011). Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat. Food Chemistry, 124: 141-146.
  • Farhadian, A., Jinap, S., Faridah, A., Zaidul, I.S.M. (2012). Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Food Control, 28: 420-442.
  • Farvid, M. S., Sidahmed, E., Spence, N. D., Angua, K. M., Rosner, B. A., Barnett, J. B. (2021). Consumption of red meat and processed meat and cancer incidence: a systematic review and meta‑analysis of prospective studies. European Journal of Epidemiology, 36: 937–951.
  • Ghorbani, M., Saleh, H. N., Barjasteh-Askari, F., Nasseri, S., Davoudi, M. (2020). The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis. Journal of Environmental Health Science and Engineering, 18: 345–354.
  • Grochowicz, J. (2019). Chemıcal threats ın thermally processed tradıtıonal food and possıbılıtıes of theır reductıon. Agricultural Engineering, 23(1): 39-47.
  • Gysel, N., Dixit, P., Schmitz, D. A., Engling, G., Cho, A. K., Cocker, D. R. and Karavalakis, G. (2018). Chemical speciation, including polycyclic aromatic hydrocarbons (PAHs), and toxicity of particles emitted from meat cooking operations. Science of the Total Environment, 63: 1429–1436.
  • Haiba, N. S., Asaala, A. M., Massry, A. M. E. Ismail, I., Basahi, J., Hassan, I. A. (2019). Effects of “doneness” level on PAH concentrations in charcoal-grilled beef and chicken: an egyptian study case. Polycyclıc Aromatıc Compounds, https://doi.org/10.1080/10406638.2019.1602062.
  • Hamidi, E. N., Hajeb, P. Selamat, J., Lee, S. Y., Razis, A. F. A. (2022). Bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in grilled meat: the effects of meat doneness and fat content. Int. J. Environ. Res. Public Health, 19: 736.
  • Han, Y., Chen, Y., Feng, Y., Song, W., Cao, F., Zhang, Y. (2020). Different formation mechanisms of PAH during wood and coal combustion under different temperatures. Atmospheric Environment, 222: 117084.
  • Hokkanen, M., Luhtasela, U., Kostamo, P., Ritvanen, T., Peltonen, K., Jestoi. (2018). Critical effects of smoking parameters on the levels of polycyclic aromatic hydrocarbons in traditionally smoked fish and meat products in Finland. Hindawi Journal of Chemistry, 2160958: 14.
  • Jiang, D., Wang, G., Li, L., Wang, X., Li, W., Li, X., Shao, L., Li, F. (2018). Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China. Food Sci Nutr, 6: 2431–2439.
  • Kamal, N. H. A., Selamat, A., Sanny, M. (2018). Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures. Food Addıtıves & Contamınants: Part A, 35(5): 848-869.
  • Karslıoğlu, B., Kolsarıcı, N. (2022). The effects of fat content and cooking procedures on the PAH content of beef doner kebabs. Polycyclic Aromatic Compounds, doı: 10.1080/10406638.2022.2067879.
  • Kılıç, Ö., Dinçer, E. A., Erbaş, M. (2017). Gıdalarda polisiklik aromatik hidrokarbon Bileşiklerinin Bulunuşu Ve Sağlık Üzerine Etkileri. Gıda, 42 (2): 127-135.
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FORMATION MECHANISMS AND REDUCTION STRATEGIES FOR POLYCYCLIC AROMATIC HYDROCARBONS IN MEAT AND MEAT PRODUCTS

Yıl 2022, Cilt: 47 Sayı: 6, 1032 - 1045, 15.12.2022
https://doi.org/10.15237/gida.GD22045

Öz

Polycyclic aromatic hydrocarbons (PAHs) are mutagenic and carcinogenic compounds formed as a result of cooking meat and meat products at high temperatures, and the most common way of exposure to these compounds is dietary intake. Many factors such as cooking method, cooking temperature, cooking time, fat content of meat are effective on the formation of these PAH compounds, which occur in high amounts in meat and meat products. The adverse effects of this organic contaminants on health have led to the development of strategies to reduce the formation of these compounds in foods. Approaches to reduce PAH formation include reducing the cooking temperature and time as much as possible, using alternative cooking methods, marination, changes in the chemical composition of meat and meat products. In this study, it was aimed to explain in detail the mechanisms of PAH formation in meat and meat products and the strategies to reduce its formation level.

Kaynakça

  • Abdel-Shafy, H. I., Mansour M. S. M. (2016). A review on polycyclic aromatic hydrocarbons: Source, environmental impact, effect on human health and remediation. Egyptian Journal of Petroleum. 25: 107–123.
  • Babic, J., Vidakovic, S.,Skaljac, S., Kartalovic, B., Ljubojevic, D., Cirkovic, M. Teodorovic, V. (2018). Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions. Food Additives & Contaminants: Part B, 11(3): 208-213.
  • Basu, P. 2010. Biomass gasification and pyrolysis practical design and theory. 3- 364.
  • Bella, C. D., Traina, AN., Giosuè, C., Carpintieri, D., Dico, G. M. L., Bellante, A., Core, M. D., Falco, F., Gherardi, S., Uccello, M. M., Ferrantelli, V. (2020). Heavy metals and PAHs in meat, milk, and seafood from augusta area (Southern Italy): contamination levels, dietary ıntake, and human exposure assessment. contaminants in foodstuff and human exposure, Front. Public Health, 8: 1-16.
  • Cachada, A., Dias, A. C., Reis, A. P., Silva, E. F., Pereira, R., Duarte, A. C., Patinha, C. (2019). Multivariate analysis for assessing sources, and potential risks of polycyclic aromatic hydrocarbons in Lisbon urban soils. Minerals, 9: 139.
  • Chen B.H and Chen Y.C. (2001). Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids. J. Agric. Food Chem. 49. 5238-5243.
  • Co, E and JN, O. (2018). Assessment of polycyclic aromatic hydrocarbons (PAHs) in hardwood and softwood - smoked fish. International Journal of Animal Science, 2 (1): 1012.
  • Cordeiro, T., Viegas, O., Silva, M., Martins, Z. E., Fernandes, I., Ferreira, I. M. L. P. V. O., Pinho, O., Mateus, N., Calhau, C. (2020). Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork. Meat Science, 167: 108083.
  • Çiçek, Ü., Bulgan, A. (2013). Et ve et ürünlerinde heterosiklik aminler. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, 1: 25-32.
  • Domingo, J. L., Nadal M. (2017). Carcinogenicity of consumption of red meat and processed meat: A review of scientific news since the IARC decision. Food and Chemical Toxicology, 105: 256- 261.
  • Ekaye, S., Osazee, E. N., Osaro, A. C. (2019). Levels of PAHs in commonly consumed barbecued chicken and grilled meat (Suya) in benin metropolis. NISEB Journal, 19(3): 117-126.
  • El Husseini, M., Makkouk, R., Rabaa, A., Al Omar, F and Jaber, F. (2018). Determination of polycyclic aromatic hydrocarbons (PAH 4) in the traditional lebanese grilled chicken: ımplementation of new, rapid and economic analysis method. Food Anal. Methods, 11: 201–214.
  • El Husseini, M., Mourad, R., Rahim, H. A., Al Omar, F and Jaber, F. (2019). Assessment of polycyclic aromatic hydrocarbons (PAH4) in the traditional lebanese grilled meat products and ınvestigation of broasted frying cooking method and meat size on the PAH4 formation. The Journal of the International Society for Polycyclic Aromatic Compounds, https://doi.org/10.1080/10406638.2019.1570952.
  • Farhadian, A., Jinap, S., Hanifah, H.N and Zaidul, L.S. (2011). Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat. Food Chemistry, 124: 141-146.
  • Farhadian, A., Jinap, S., Faridah, A., Zaidul, I.S.M. (2012). Effects of marinating on the formation of polycyclic aromatic hydrocarbons (benzo[a]pyrene, benzo[b]fluoranthene and fluoranthene) in grilled beef meat. Food Control, 28: 420-442.
  • Farvid, M. S., Sidahmed, E., Spence, N. D., Angua, K. M., Rosner, B. A., Barnett, J. B. (2021). Consumption of red meat and processed meat and cancer incidence: a systematic review and meta‑analysis of prospective studies. European Journal of Epidemiology, 36: 937–951.
  • Ghorbani, M., Saleh, H. N., Barjasteh-Askari, F., Nasseri, S., Davoudi, M. (2020). The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis. Journal of Environmental Health Science and Engineering, 18: 345–354.
  • Grochowicz, J. (2019). Chemıcal threats ın thermally processed tradıtıonal food and possıbılıtıes of theır reductıon. Agricultural Engineering, 23(1): 39-47.
  • Gysel, N., Dixit, P., Schmitz, D. A., Engling, G., Cho, A. K., Cocker, D. R. and Karavalakis, G. (2018). Chemical speciation, including polycyclic aromatic hydrocarbons (PAHs), and toxicity of particles emitted from meat cooking operations. Science of the Total Environment, 63: 1429–1436.
  • Haiba, N. S., Asaala, A. M., Massry, A. M. E. Ismail, I., Basahi, J., Hassan, I. A. (2019). Effects of “doneness” level on PAH concentrations in charcoal-grilled beef and chicken: an egyptian study case. Polycyclıc Aromatıc Compounds, https://doi.org/10.1080/10406638.2019.1602062.
  • Hamidi, E. N., Hajeb, P. Selamat, J., Lee, S. Y., Razis, A. F. A. (2022). Bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in grilled meat: the effects of meat doneness and fat content. Int. J. Environ. Res. Public Health, 19: 736.
  • Han, Y., Chen, Y., Feng, Y., Song, W., Cao, F., Zhang, Y. (2020). Different formation mechanisms of PAH during wood and coal combustion under different temperatures. Atmospheric Environment, 222: 117084.
  • Hokkanen, M., Luhtasela, U., Kostamo, P., Ritvanen, T., Peltonen, K., Jestoi. (2018). Critical effects of smoking parameters on the levels of polycyclic aromatic hydrocarbons in traditionally smoked fish and meat products in Finland. Hindawi Journal of Chemistry, 2160958: 14.
  • Jiang, D., Wang, G., Li, L., Wang, X., Li, W., Li, X., Shao, L., Li, F. (2018). Occurrence, dietary exposure, and health risk estimation of polycyclic aromatic hydrocarbons in grilled and fried meats in Shandong of China. Food Sci Nutr, 6: 2431–2439.
  • Kamal, N. H. A., Selamat, A., Sanny, M. (2018). Simultaneous formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) in gas-grilled beef satay at different temperatures. Food Addıtıves & Contamınants: Part A, 35(5): 848-869.
  • Karslıoğlu, B., Kolsarıcı, N. (2022). The effects of fat content and cooking procedures on the PAH content of beef doner kebabs. Polycyclic Aromatic Compounds, doı: 10.1080/10406638.2022.2067879.
  • Kılıç, Ö., Dinçer, E. A., Erbaş, M. (2017). Gıdalarda polisiklik aromatik hidrokarbon Bileşiklerinin Bulunuşu Ve Sağlık Üzerine Etkileri. Gıda, 42 (2): 127-135.
  • Kataoka, H., Ishizaki, A. (2013). Polycyclıc aromatıc hydrocarbons ın foods and herbal medıcınes analysıs and occurrence. Handbook of polycyclic aromatic hydrocarbons. 46-81.
  • Kendirci, P. Icıer, F. Kor, G., Altug Onogur, T. (2014). Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballs. Meat Science, 97: 123–129.
  • Kim, H-J., Cho, J., Jang, A. (2021a). Effect of charcoal type on the formation of polycyclic aromatic hydrocarbons in grilled meats. Food Chemistry, 343: 128453.
  • Kim, H-J., Cho, J., Kim, D., Park T-S., Jin, S., K., Hur, S. J., Lee, S. K., Jang, A. (2021b). Effects of gochujang (korean red pepper paste) marinade on polycyclic aromatic hydrocarbon formation in charcoal-grilled pork belly. Food Science of Animal Resources, 41(3):481- 496.
  • Kislov, V. V., Sadovnikov, A. I., Mebel, A. M. (2013). Formation Mechanism of polycyclic aromatic hydrocarbons beyond the second aromatic ring. The Journal of Physcial Chemistry. doı: 10.1021/jp402481y.
  • Knuppel, A., Papier, K., Fensom, G. K., Appleby, P. N., Schmidt, J. A., Tong, T. YN., Travis, R., Key, T. J., Perez-Cornago, A. (2020). Meat intake and cancer risk: prospective analyses in UK Biobank. International Journal of Epidemiology, 49 (5): 1540–1552.
  • Ledesma, E, Rendueles M., Díaz M. 2016. Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention. Food Control, 60: 64-87.
  • Li, Y., Cai, K., Hu, G., Gu, Q., Li, P., Xu, B., Chen, C. (2021). Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to maillard reactions. Food Control, 121: 107631.
  • Liu, P., Lin H., Yang, Y., Shao, C., Guan, B and Huang, Z. (2015). Investigating the role of CH2 radicals in the HACA mechanism. Journal Phys. Chem. A, 119: 3261−3268.
  • Lourenço,S., Gunge, V. B., Andersson, T. M. L., Andersen, C. L. E., Lund, A. S. Q., Køster, B., Hansen, G. L. (2018). Avoidable colorectal cancer cases in Denmark – The impact of red and processed meat. Cancer Epidemiology, 55: 1-7.
  • Lu, F., Kuhnle, G. K., Cheng, Q. (2018). The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs. Food Control, 92: 399–411.
  • Malarut, J. A., Vangnai, K. (2018). Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages. Food Control, 85, 98–106.
  • Molognoni, L., Daguer, H., Motta, G. E., Merlo, T. C., Lindner, J. D. D. (2019). Interactions of preservatives in meat processing: Formation of carcinogenic compounds, analytical methods, and inhibitory agents. Food Research International, 125, 108608.
  • Mota, J. D. O., Guillou, S., Pierre, F., Membr´e, J.- M. (2021). Public health risk-benefit assessment of red meat in France: Current consumption and alternative scenarios. Food and Chemical Toxicology, 149: 111994.
  • Nauta, M. J., Andersen, R., Pilegaard, K., Pires, S. M., Ravn-Haren, G., Tetens, I. and Poulsen, M. (2018). Meeting the challenges in the development of risk-benefit assessment of foods. Trends in Food Science & Technology, 76: 90-100.
  • Nowakowski, M., Rykowska, I., Wolski, R. and Andrzejewski, P. (2022). Polycyclic aromatic hydrocarbons (PAHs) and their derivatives (O‑PAHs, N‑PAHs, OH‑PAHs): determination in suspended particulate matter (spm) – A review. Environmental Processes, 9: 2.
  • Onopiuk, A., Kołodziejczak, K., Szpicer, A., Wojtasik-Kalinowska, I., Wierzbicka, A., P´ołtorak, A. (2021). Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing. Trends in Food Science & Technology, 15: 366–379.
  • Onopiuk, A., Kołodziejczak, K., Marcinkowska-Lesiak, M., Wojtasik-Kalinowska, I., Szpicer, A., Stelmasiak, A., P´ołtorak, A. (2022). Influence of plant extract addition to marinades on polycyclic aromatic hydrocarbon formation in grilled pork meat. Molecules, 27: 175.
  • Pirsaheb, M., Irandost, M., Asadi, F., Fakhri, Y., Asadi, A. (2018). Evaluation of polycyclic aromatic hydrocarbons (PAHs) in fish: a review and meta-analysis. Toxın Revıews, https://doi.org/10.1080/15569543.2018.1522643.
  • Pouzou, J. G., Costard, S., Zagmutt, F. J. 2018. Probabilistic estimates of heterocyclic amines and polycyclic aromatic hydrocarbons concentrations in meats and breads applicable to exposure assessments. Food and Chemical Toxicology,. doi.org/10.1016/j.fct.2018.02.002.
  • Purcaro, G., Moret, S., Conte, L.S. 2009. Optimisation of microwave assisted extraction (MAE) for polycyclic aromatic hydrocarbon (PAH) determination in smoked meat. Meat Science, 81: 275–280.
  • Portet-Koltalo, Gardes, T., Debret, M., Copard, Y., Marcotte, S., Morin, C., Laperdrix, Q. (2020). Bioaccessibility of polycyclic aromatic compounds (PAHs, PCBs) and trace elements: influencing factors and determination in a river sediment core. Journal of Hazardous Materials, 384: 121499
  • Reizer, E., Csizmadia, I. G., Palotás, A. B., Viskolcz, B., Fiser, B. (2019). Formation mechanism of benzo(a)pyrene: one of the most carcinogenic polycyclic aromatic hydrocarbons (PAH). Molecules, 24: 1040.
  • Rekanovic, S., Grujic, R., Tomovic, V., Stojanovic, N. (2021). Thermal treatment effect on polycyclıc aromatıc hydrocarbon (PAH) content ın sheep and chıcken meat products. Journal of Hygienic Engineering and Design, 1-9.
  • Richter, H and Howard, J. B. 2000. Formation of polycyclic aromatic hydrocarbons and their growth to soot—a review of chemical reaction pathways. Progress in Energy and Combustion Science, 26: 565-608.
  • Roux, M. T., Temprado, M., James S. C., Nagano, Y. 2008. Critically evaluated thermochemical properties of polycyclic aromatic hydrocarbons. J. Phys. Chem. Ref. Data, 37(4): 1855- 1996.
  • Rozentale, I., Zacsa, D., Bartkiene, E., Bartkevics, V. (2018). Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic States. Food Addıtıves & Contamınants: Part B, 11(2): 138–145.
  • Singh, L., Varshney, J. G., Agarwal. 2016. Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food. Food Chemistry, 199: 768–781.
  • Sahin, S., Ulusoy, H. I., Alemdar, S., Erdogan, S., Agaoglu, S. (2020). The presence of polycyclic aromatic hydrocarbons (PAHs) in grilled beef, chicken and fish by considering dietary exposure and risk assessment. Food Science of Animal Resources, 40(5): 675- 688.
  • Sampaio, G. R., Guizellini, G. M., Silva, S. A., Almeida, A. P., Pinaffi-Langley, C. C., Rogero, M. M., Camargo, A. C., Torres, E. A. E. S. (2021). Polycyclic aromatic hydrocarbons in foods: biological effects, legislation, occurrence, analytical methods, and strategies to reduce their formation. International Journal of Molecular Science, 22: 6010.
  • Sobral, M. M. C., Cunha, S.C., Faria, M. A., Ferreira, I.MPLVO. (2018). Domestic cooking of muscle foods: ımpact on composition of nutrients and contaminants. Comprehensive Reviews in Food Science and Food Safety, 17: 309-333.
  • Tarafdar, A., Chawda, S., Sinha, A. (2018). Health risk assessment from polycyclic aromatic hydrocarbons (PAHs) present in dietary components: A meta-analysis on a global scale. Polycyclic Aromatic Compounds, doi.org/10.1080/10406638.2018.1492426.
  • Viegas, O., Yebra- Pimentel, I., Martinez- Carbollo, E., Simal- Gandara, J., Ferreira, I.M.P.L.V.O. (2014). Effect of beer marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork. J. Agric. Food Chem, 62: 2638−2643.
  • Wang, W., Wang, C., Li, C., Xu, X., Zhou, G. (2019). Effects of phenolic acid marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings. Journal of Food Protection, 82 (4): 684-690.
  • Wongmaneepratip, W., Jom, K. N and Vangnai, K. (2019). Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork. Asian-Australas J Anim Sci, 32(8): 1205-1210.
  • Yang, T., Kaiser, R. I., Troy, T. P., Xu, B., Kostko, B. O., Ahmed, M., Mebel, A. M., Zagidullin, M. V and Azyazov, V. N. (2017). HACA’s heritage: A free-radical pathway to phenanthrene in circumstellar envelopes of asymptotic giant branch stars. Angew. Chem. Int. Ed, 56: 4515 –4519.
  • Yao, M., Khan, I. A., Cheng, Y., Ang, Y, Zhou, X., Huang, M. (2020). Effects of cooking methods and tea marinades on the formation of heterocyclic amines and benzo[ a]pyrene in grilled drumsticks. Journal of Food Protection, 83 (2): 365–376.
  • Zhao,Z., Wang, F., Chen, D., and Zhang, C. (2019). Red and processed meat consumption and esophageal cancer risk: a systematic review and meta‑analysis. Clinical and Translational Oncology, https://doi.org/10.1007/s12094-019-02157-0.
  • Zubairova, L., Tagirov, H., Mironova, I., Iskhakov, R., Vagapov, I. (2022). Biotechnological techniques in animal nutrition for improving quality indicators of meat and dairy products. Journal of the Saudi Society of Agricultural Sciences. https://doi.org/10.1016/j.jssas.2022.01.001.
Toplam 66 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Betül Karslıoğlu 0000-0002-8956-4245

Erken Görünüm Tarihi 19 Ekim 2022
Yayımlanma Tarihi 15 Aralık 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 47 Sayı: 6

Kaynak Göster

APA Karslıoğlu, B. (2022). ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR. Gıda, 47(6), 1032-1045. https://doi.org/10.15237/gida.GD22045
AMA Karslıoğlu B. ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR. GIDA. Aralık 2022;47(6):1032-1045. doi:10.15237/gida.GD22045
Chicago Karslıoğlu, Betül. “ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR”. Gıda 47, sy. 6 (Aralık 2022): 1032-45. https://doi.org/10.15237/gida.GD22045.
EndNote Karslıoğlu B (01 Aralık 2022) ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR. Gıda 47 6 1032–1045.
IEEE B. Karslıoğlu, “ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR”, GIDA, c. 47, sy. 6, ss. 1032–1045, 2022, doi: 10.15237/gida.GD22045.
ISNAD Karslıoğlu, Betül. “ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR”. Gıda 47/6 (Aralık 2022), 1032-1045. https://doi.org/10.15237/gida.GD22045.
JAMA Karslıoğlu B. ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR. GIDA. 2022;47:1032–1045.
MLA Karslıoğlu, Betül. “ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR”. Gıda, c. 47, sy. 6, 2022, ss. 1032-45, doi:10.15237/gida.GD22045.
Vancouver Karslıoğlu B. ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR. GIDA. 2022;47(6):1032-45.

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