Document Type : Research article
Authors
1
Food Hygiene and Control Department, Faculty of Veterinary Medicine, Benha University
2
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Tukh, Qalyubia 13736, Egypt.
3
Department of Meat Hygiene, Faculty of Vet. Medicine, Benha University
10.21608/avmj.2024.291133.1263
Abstract
One hundred and twenty samples of meat products represented by grilled kofta, grilled meat, charcoal grilled kofta, and charcoal grilled meat (30 pieces each) were randomly collected from different markets in Kalyobia Governorate, Egypt. Each sample was individually packed in a plastic bag and taken directly to the laboratory. Collected samples were analyzed for heterocyclic aromatic hydrocarbons (HAAs). This study aimed to reduce the amount of carbonization and fat pyrolysis by reducing the amount of meat droplets using antioxidants such as butylhydroxytoluene (0.02%) and carvacrol (1%). The observed findings showed that the average levels of HAAs (μg/kg) in charcoal-grilled meat samples, left untreated (n = 30), were as follows: BhIP, MelQx, 4,8-DiMelQx and Norharman were Norharman while IQ was beyond the undetected limit (UDL). Meanwhile, the treated samples with (BHT 0.0% and carvacrol 1%) showed that individuals; BhIP, MelQx, 4,8-DiMelQx, and Norharman were 3.8±0.3, 0.5±0.1, 1.2±0.1 and 1.8±0.1 with reduction percentage 41.5%, 28.6%, 36.8% and 47.1%, respectively for BHT concentration 0.02%. While for carvacrol concentration 1% individuals; BhIP, MelQx, 4,8-DiMelQx, and Norharman were 3.1±0.2, 0.4±0.2, 1.0±0.1 and 1.5±0.1 with reduction percentages 52.3%, 42.9%, 47.4%, and 55.9%, respectively. In conclusion, this study recommends the treatment of charcoal grilled meat with antioxidants, such as BHT 0.0% and carvacrol 1%, to reduce HAAS concentrations in the examined samples.
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