The effect of different cooking methods on the formation of polycyclic aromatic hydrocarbon (PAH) in Akçaabat meatballs

Cooking meat or other food at high temperatures to grill or burn causes the formation of PAHs in the food. Akçaabat patties Trabzon is an important food item that has received many signs in Science. It also has significant commercial value. During the cooking of Akçaabat meatballs, grilling is largely used. Charcoal and hazelnut husks are used in the grill. In this study, research was conducted on the formation of PAH in Akçaabat meatballs. The study on PAH formation analysis in Akçaabat meatballs is not available in the literature. Therefore this work is original. As a result of the dissertation work, the formation of PAH was revealed using different cooking methods. In this study, some physical and chemical properties of akçaabat meatballs and PAH levels formed using different cooking techniques were examined. Meatball samples were taken from eight different market businesses. Samples taken from Akçaabat meatballs to be 1000 g were brought to the laboratory and moisture, dry matter, protein, fat, ash, salt, cooking loss were analyzed. Meatballs were analyzed using pan cooking, electric grill cooking, oven cooking and grill cooking (wood and nuts) techniques applied as different cooking process. Analysis of Benzo[a]anthracene, Benzo[a]pyrene, Benzo[b]fluoronten and Chrysene PAH compounds in the Turkish Food Codex was conducted. One of the most important food safety risks is microbial hazards and another is PAH that are contaminated with the product surface during cooking, which are in the chemical hazards group. In this study, it was aimed to determine the concentration of polycyclic aromatic hydrocarbons formed in the process of cooking Akçaabat meatballs with different physicochemical properties using different cooking techniques. Average moisture content of the samples meatball % of 48.28-60.00, dry matter % of 39.99-protein amounts 51.71% 10.74 listening on-17.10, fat %12.03-25.20, the amounts of ash %1.12-2.37 and salt %0.72-1.56 and cooking loss %17.82-between 43.65 have been identified. The total PAH4 content of the samples was found to vary between 7.06-112.77 µg/kg in all techniques in general. PAH4 value was found in pan cooking between 8.79-45.48 µg/kg, in electric grill cooking between 7.06 – 47.11 µg/kg, in hazelnut shell charcoal grill between 42.45 – 82.22 µg/kg, in oven cooking between 26.79 – 42.59 µg/kg and in charcoal barbecue cooking between 45.57 – 112.77 µg/kg.