GC-MS analysis of PAHs in charcoal grilled rabbit meat with and without additives

Rabia Siddique,Shahla Faisal,Sajjad Ahmad,Hamad Ahmad,Rana Muhammad Aadil,Ameer Fawad Zahoor,Asim Mansha,Faisal Maqbool Zahid

doi:10.1590/fst.34720

Abstract

Rabbit meat is a good source of protein as compared to beef and chicken. The processing of rabbit meat gives attractive texture with a strong flavor. Charcoal grilling is a well-known cooking method which results in the formation of polycyclic aromatic hydrocarbons. Therefore, to determine the concentration of PAHs, rabbit meat samples were prepared with and without additives and analyzed for six PAHs (naphthalene, fluorene, phenanthrene, anthracene, fluoranthene, and pyrene) using gas chromatography-mass spectrometry (GC-MS). Naphthalene was dominant in all the samples and the highest naphthalene concentration (2.61 µg/g) was found in the foreleg sample (without additives) due to the presence of higher fat molecules. PAHs concentration was found to be significantly (p ≤ 0.05) lower by the addition of antioxidants. Lowest naphthalene concentration was observed in the back sample of seekh kebab (0.77 µg/g) with 1 h marinating duration. The content of pyrene was only noticed in foreleg (0.01 µg/g) and hind leg (0.03 µg/g) samples from reshmi kebab. The content of fluorene was not observed in all the samples.

Highlights

Polycyclic aromatic hydrocarbons (PAHs) have hydrophobic that consists of two or more fused benzene rings
The PAHs from cooked rabbit meat and its raw meat were identified and quantified for the first time in Pakistan and this study provided the needed guideline information on PAHs in rabbit meat
The present study reports, for the first time, the formation of PAHs in charcoal grilled rabbit meat

Summary

Introduction

Polycyclic aromatic hydrocarbons (PAHs) have hydrophobic that consists of two or more fused benzene rings. PAHs are formed when meat is processed under high temperatures above 200 °C, such as charcoal grilling, grilling, and frying (Alomirah et al, 2011). Processing of rabbit meat gives attractive texture with mild flavor and aroma. Charcoal grilling is a cooking method that imparts magic flavor, improves the appearance and color of the food. In this method, meat is heated over the direct flame and it releases lipid drippings that strike the super-hot charcoal and yield a burst of flame (Chen & Chen, 2001). From diversified PAHs, naphthalene was formed in large concentrations than other PAHs during grilling (Ferrarese et al, 2008). Naphthalene (group 2B) is considered as possibly carcinogenic to humans (World Health Organization, 2002)

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