Effect of hot air fryer cooking method on polycycli̇c aromati̇c hydrocarbon (PAH) formation in hamburger patti̇es

Recent technological advances have led to new cooking techniques, driven by a growing interest in more easily prepared, flavorful foods. Among these methods, the hot air fryer (APF) is a widely used cooking appliance that has emerged in recent years and gained widespread consumer acceptance. Furthermore, a number of studies have shown that air fryer preparation can reduce toxic compounds such as PAHs. However, few studies have examined the effects of air fryer cooking on the formation of potential carcinogens in meat and meat products. In this thesis, five different brands of frozen hamburger patties were obtained from local markets. The effects of air fryer, grill, and pan-frying on the formation of PAHs (mixed 16) were investigated. Moisture, ash, crude fat, crude protein, and pH analyses were performed on raw hamburger patties. Cooking loss, TBARS, and PAH content were also analyzed after cooking using three different methods. The total PAH 16 content of the samples was analyzed by HPLC-UV. Among all PAH groups, the highest values were detected in Acenaphthene, Phenanthrene, Anthracene, Acenaphtylene, and Napthalene, respectively, while the lowest values were detected in Pyrene. Benzo[a]Pyrene was not detected in any of the cooked hamburger patties. Overall, 13 PAHs out of 16 were detected in the patty samples. Our results suggest that although air fryer reduces the formation of high-molecular-weight PAHs, it may have adverse effects on low-molecular-weight PAHs.