Abstract
Longan seeds, rich in phenolic compounds with antioxidant properties, are an underestimated by-product of longan processing. Polycyclic aromatic hydrocarbons (PAHs), which are carcinogenic and mutagenic, are produced during the cooking of meat products at high temperatures. The effects of different concentrations of longan seed extract (LSE, 0.2, 0.6, 1.0 mg/mL) on the formation of PAHs and muscle oxidation in mutton kebabs were investigated. Mutton kebabs were baked at 150, 200, 250 °C for 20 min, respectively, and the contents of PAHs, the degree of lipid and protein oxidation were evaluated. The results showed that LSE exhibited positive effects in inhibiting total PAHs formation (range from 14.9 to 48.8 %), decreasing the thiobarbituric acid reactive substances (TBARS) values (range from 17.1 to 39.1 %), reducing carbonyl content (range from 22.0 to 51.2 %) and increasing sulfhydryl content (range from 18.6 to 51.8 %). This study provided a guidance and potential solution for reducing the content of PAHs and muscle oxidation levels in baked meat.
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