The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish

The effects of fat content and charcoal types on the formation of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) in various barbecued fish (trout, sea bream, seabass, salmon and shad) were investigated. Fish samples were also analysed in terms of fat content and fatty acid profile. Total saturated fatty acids ( n-ary sumation SFA) contents reduced while the total polyunsaturated fatty acids ( n-ary sumation PUFA) contents increased after barbecuing. Both fat content and charcoal type had an effect on the amount of PAHs and HAAs. The amounts of n-ary sumation PAHs ranged between 6.95 and 99.03 ng g(-1)in barbecued fish. Notably, the highest amount of n-ary sumation PAHs was found in shad as well. The amounts of n-ary sumation HAAs ranged from non-detectable levels to 2.29 ng g(-1). The amounts of n-ary sumation PAHs and n-ary sumation HAAs were higher in samples barbecued with charcoal briquette compared to those barbecued with wood charcoal. Hence, we would suggest the use of wood charcoal in barbecuing.

Journal

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Year

2021

Volume

56

Issue

2

Pages

954-964

ISSN

0950-5423

eISSN

1365-2621

DOI

10.1111/ijfs.14748

WoS UID

WOS:000570079600001