Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Adina Florina CIOATA, Aurel DAMIAN, Oana Andreea PECE, Adina SABOU, Anca BECZE, Aurelia COROIAN
Thermal processes applied to meat significantly influence its chemical composition. Thus, meat is considered an essential food due to its high nutritional value, good digestibility and appreciated culinary quality. PAHs in preserved products vary significantly, due to differences in preservation processes, chemical composition of the product, fat and water content. These organic compounds are formed from aromatic nuclei combined during pyrolysis or incomplete combustion of organic matter. The HPLC method was used to analyze polycyclic aromatic hydrocarbons. Following the study conducted on wild boar meat, it was found that all PAHs had the lowest values in the case of the boiling process. The highest average content was represented by the following hydrocarbons: phenanthrene (95.43 μg/kg) followed by naphthalene (46.55 μg/kg), fluoranthene (18.16 μg/kg), pyrene (10.24 μg/kg) and chrysene (9.78 μg/kg), all identified in wild boar meat (in sunflower oil). The aim of the study was to analyze polycyclic aromatic hydrocarbons in wild boar meat under the influence of thermal processes and under the influence of the vegetable (sunflower oil) and animal (lard) sources used for cooking.
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