Work

Impact of Thermal Process on Polycyclic Aromatic Hydrocarbons in Rabbit Meat

Year: 2024

Type: article

Abstract: Rabbit meat represents food with a chemical composition beneficial to the human body. Due to its protein content and low fat levels, it is widely used in the diet of people with various health problems. Through preparation and heat treatments, some components lose their value, and these treatments can also increase the content of compounds that can be toxic to the human body. The sensory characteristics obtained after frying and smoking are appreciated by most consumers. The highest average values are for phenanthrene, both in smoked and fried meats and in raw rabbit meat. Among the hydrocarbons analyzed, benzo(a)anthracene is in the lowest quantity, This study shows the influence of some cooking, frying and smoking processes on the content of polycyclic aromatic hydrocarbons in rabbit meat.

Source: The Scientific Bulletin of Electrical Engineering Faculty

DOI: 10.2478/sbeef-2024-0013

Authors: O.A. Mastan, A. L. Longodor, S. Maris, A. Becze, L. Andronie, I. Pop, D. MesaroȘ, A. Coroian

Institutions: University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Universitat de Lleida, Research Institute for Analytical Instrumentation, National Institute of Research and Development for Optoelectronics, University of Oradea

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: hybrid

OpenAlex ID: W4405151191

FWCI: 0.258

Cites: 13

Cited by: 1

Related to: 10