El-Badry,, N., Abu-El Fadl, M., Sharaf, A., El-Saied, M. (2006). POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES. Journal of Food and Dairy Sciences, 31(8), 5179-5192. doi: 10.21608/jfds.2006.236854
N. El-Badry,; M. Abu-El Fadl; A. M. Sharaf; M. H. El-Saied. "POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES". Journal of Food and Dairy Sciences, 31, 8, 2006, 5179-5192. doi: 10.21608/jfds.2006.236854
El-Badry,, N., Abu-El Fadl, M., Sharaf, A., El-Saied, M. (2006). 'POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES', Journal of Food and Dairy Sciences, 31(8), pp. 5179-5192. doi: 10.21608/jfds.2006.236854
El-Badry,, N., Abu-El Fadl, M., Sharaf, A., El-Saied, M. POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES. Journal of Food and Dairy Sciences, 2006; 31(8): 5179-5192. doi: 10.21608/jfds.2006.236854
POLYCYCLIC AROMATIC HYDROCARBONS FORMATION IN COOKED TILAPIA FISH AND BEEF FINGERS AS AFFECTED BY COOKING METHOD AND SOME FOOD ADDITIVES
Food Science and Technology Department, Fac. of Agric... AI-Azhar Univ.. Cairo, Egypt
Abstract
This research was carried out to threw the light on formation of polycyclic
aromatic hydrocarbons (PAHs) in the cooked Tilapia fish and meat fingers (Kofta) as
affected by the common cooking methods ( eiectric- plate grilling and pan- trying for
fish, and electric-max grilling ,charcoal grilling and pan—frying for meat fingers). In
addition, the effect of some food additives (garlic paste or spices mixture ) on the
formation of the PAHs derivatives in cooked fish. Also, the most important quality
criteria of Tilapia fish and meat fingers as affected by the former cooking processes
and food additives treatment were investigated. The obtained results showed that
thermal processing used in cooking caused a highly rise in the total PAHs content
and encouraged the formation of the most determined PAHs derivatives at a
considerable concentrations in fish flesh and meat fingers, especially charcoal
grilling used in cooking of the second product. Treatments with either garlic paste or
spices mixture prior to cooking caused a highly reduction in the total PAHs level at
ratios of 67.45 and 58.06 % for grilled fish and of 60.50 and 44.83% of pan—fried ones;
respectively, as well as preventing the formation of a lot of their derivatives. in
addition, the other tested quality criteria (TBA, TVEi-N, TMA-N, pH and WHC values)
of Tilapia fish flesh and meat fingers were increased, except the last criterion, at
different rates affecting by food product, pre—treatments, cooking method and the
quality criterion itself. Therefore, the present results suggested that the fish and
meat products should be treated prior to cooking and thermal processing with food
additives treatment that causing inhibition or prevention the formation of the PAHs
during cooking and also, it should be avoided cooking of meats by charcoal grilling
which encouraged PAHs formation at a highly levels which causing the health
hazard and cancer diseases.
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