The Effect of Fatty Acids and Meat Oils Combustion on PAH Formation in Smoke during Grilling Process

نویسندگان
Noitubtim , M. ID 1
Mingvanish , W. ID 2
Kunanopparat , T. ID 3
Vongsawasdi , P. ID 4

1 Department of Microbiology, Faculty of Science, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand

2 Department of Chemistry, Faculty of Science, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand

3 Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand

4 Department of Microbiology, Faculty of Science, King Mongkut’s University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand

doi
10.18502/jfqhc.10.3.13645
چکیده

Background: Oil droplets from foods can cause the formation of Polycyclic Aromatic Hydrocarbons (PAHs) in smoke and contaminate grilled food. The aim of this research was to examine the effect of the number of carbon atoms, degree of double bonds, and types of fatty acids on the formation of PAHs in ...

کلیدواژه‌ها
Polycyclic Aromatic Hydrocarbons, Smoke, Fatty Acids, Meat