The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats

© 2021 Elsevier LtdThe formations of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) in barbecued meatballs formulated with different animal fats [beef intermuscular and/or sheep tail (ST)] were investigated. Meatballs were also analyzed in terms of some qualitative and quantitative properties. From perspective of nutrition, meatballs formulated with ST fat at level 10% contained the highest ratios of linoleic acid (2.29%), ∑PUFA (2.52%), and ∑PUFA/∑SFA (0.05). Animal fat type had no significant effect on total HAAs amount of the samples and total HAAs amount was ranged between 1.35 and 2.91 ng/g. On the other hand, the usage of different animal fat significantly affected amount of BaP and PAH4, and the levels of BaP and PAH4 were ranged between 2.33–4.30 and 8.41–15.48 ng/g, respectively. From perspective of health risk, it can be noted that the meatballs formulated with ST fat at level 10% are more risky due to their total amounts of food toxicants.