Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/93445
Author(s): | Viegas, Olga Iria Yebra Pimentel Elena Martinez Carballo Jesus Simal Gandara Isabel M P L V O Ferreira |
Title: | Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork |
Issue Date: | 2014 |
Abstract: | The effect of marinating meat with Pilsner beer, nonalcoholic Pilsner beer, and Black beer (coded respectively PB, P0B, and BB) on the formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled pork was evaluated and compared with the formation of these compounds in unmarinated meat. Antiradical activity of marinades (DPPH assay) was assayed. BB exhibited the strongest scavenging activity (68.0%), followed by P0B (36.5%) and PB (29.5%). Control and marinated meat samples contained the eight PAHs named PAH8 by the EFSA and classified as suitable indicators for carcinogenic potency of PAHs in food. BB showed the highest inhibitory effect in the formation of PAH8 (53%), followed by P0B (25%) and PB (13%). The inhibitory effect of beer marinades on PAH8 increased with the increase of their radical-scavenging activity. BB marinade was the most efficient on reduction of PAH formation, providing a proper mitigation strategy. |
Subject: | Ciências da Saúde, Outras ciências agrárias Health sciences, Other Agrarian Sciences |
Scientific areas: | Ciências agrárias::Outras ciências agrárias Agrarian Sciences::Other Agrarian Sciences |
URI: | https://hdl.handle.net/10216/93445 |
Document Type: | Artigo em Revista Científica Internacional |
Rights: | restrictedAccess |
Appears in Collections: | FCNAUP - Artigo em Revista Científica Internacional FFUP - Artigo em Revista Científica Internacional |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
100453.pdf Restricted Access | 541.77 kB | Adobe PDF | Request a copy from the Author(s) |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.