التفاصيل البيبلوغرافية
| العنوان: |
Hydrogen Gas-Grilling in Meat: Impact on Odor Profile and Contents of Polycyclic Aromatic Hydrocarbons and Volatile Organic Compounds. |
| المؤلفون: |
Beriain, María José, Gómez, Inmaculada, García, Susana, Urroz, José Carlos, Diéguez, Pedro María, Ibañez, Francisco C. |
| المصدر: |
Foods; Aug2024, Vol. 13 Issue 15, p2443, 16p |
| مصطلحات موضوعية: |
MEAT flavor & odor, GAS chromatography/Mass spectrometry (GC-MS), POLYCYCLIC aromatic hydrocarbons, ELECTRONIC noses, HORSEMEAT, ODORS |
| مستخلص: |
The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs. An electronic nose was used to evaluate the odor profile. Total high-molecular-weight PAHs ranged from 19.59 to 28.65 µg/kg with butane and from 1.83 to 1.61 µg/kg with hydrogen. Conversely, total low-molecular-weight PAHs went from 184.41 to 286.03 µg/kg with butane and from 36.88 to 41.63 µg/kg with hydrogen. Aldehydes and alkanes were the predominant family in a total of 59 VOCs. Hydrogen gas-grilling reduced significantly (p < 0.05) the generation of VOCs related to lipid oxidation. The odor profile was not modified significantly despite the change of PAHs and VOCs. The findings indicate that hydrogen is a viable alternative to butane for grilling horse meat. Hydrogen gas-grilling may be regarded as a safe cooking procedure of meat from a PAH contamination point and perhaps sustainable environmentally compared to a conventional technique. The present study provides the basis for the use of hydrogen gas in grilled meat. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
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