Determination of effects of various plants on formation of polycyclic aromatic hydrocarbons in beef burgers cooked in barbecue and air fryer

In this study, rosmary, red onion peel and green tea extracts were added to the formulations. In the extracts; DPPH, Total Phenolic Substance and Total Flavonoid Substance contents were determined during the preparation phase. Air fryer cooking and barbecue cooking processes were applied to prepared beef burger samples. Moisture, protein, fat, ash, pH, color (L*, a*, b*) parameters, cooking efficiency, texture profile analysis (TPA), Polycyclic Aromatic Hydrocarbon (PAH) analysis and sensory analysis were performed on cooked beef burgers. The moisture contents of our ready to eat beef burger samples were determined to be 45.51%-54.21%, fat contents were between 4.66%-8.68%, protein contents were between 22.33%-30.53%, ash contens were between 3.51%-4.10%, and pH values were between 5.93-6.01. ∑ PAH contents of beef burgers varied between 21.80 ile 256.80 µg/kg. The average amount of PAH compounds in barbecued beef burgers was determined to be higher than the average amount of PAH compounds determined in the air fryer. The average PAH levels were found to be highest in air fryer cooked beef burgers with rosemary extract added. It is thought that this situation may be due to the prooxidant properties of rosemary. The lowest ∑ PAH content was detected in beef burgers with red onion peel extract added and cooked in an air fryer. In this study, the presence of varying levels of PAH formation was detected in both air fryer and barbecued beef burgers. It may be recommended that new studies be conducted in the future regarding cooking meat and meat products in the air fryer, which is an innovative cooking method. Plant extracts have been found to have reducing and/ or preventive effects on PAH formation. We can suggest new studies be conducted by adding rosemary extract to meat and meat products in different concentrations.