Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fats

Babaoglu A. S., Karakaya M., ÖZ F.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.20, sa.9, ss.1960-1970, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20 Sayı: 9
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1080/10942912.2016.1225761
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1960-1970
  • Anahtar Kelimeler: Polycyclic aromatic hydrocarbons, Kokorec, Animal fats, Charcoal grilling, Small intestines, PORTUGUESE TRADITIONAL MEAT, PAHS, FOOD, PRODUCTS, SAUSAGES, HOME
  • Atatürk Üniversitesi Adresli: Evet

Özet

Traditional kokorec, which is one of the products of offal (edible by-products) and consumed enthusiastically in Turkey, is produced from fresh and washed lamb and calf small intestines. Some health risks can occur unless hygiene and sanitation rules are followed and proper cooking procedures are applied during the production process of kokorec. One of the most important among these risks is the microbial origin hazard and another is the formation of polycyclic aromatic hydrocarbons. In this study, the aim was to determine the concentrations of eight polycyclic aromatic hydrocarbons formed during the cooking of kokorec produced from beef and lamb small intestines by adding various animal fats. Polycyclic aromatic hydrocarbonformation was specified in ready-to-consume kokorec samples in which eight polycyclic aromatic hydrocarbon concentrations varied between 3.07 and 40.11 mu g/kg. The consumption of lamb kokorec could be recommended to consumers because its average total eight polycyclic aromatic hydrocarbon concentration was lower than that of beef kokorec.