Fried Meat Research Articles

Premised research on dietary exposure to benzo[a]pyrene, acrylamide, and Nnitrosodimethylamine from common fried and grilled dishes in North Vietnam

Fried and grilled cooking methods and the widespread consumption of certain dishes may expose the population to elevated levels of potentially carcinogenic compounds, such as benzo[a]pyrene (BaP), acrylamide, and N-nitrosodimethylamine (NDMA). This study aims to quickly estimate dietary exposure to these contaminants and assess the associated carcinogenic risk for several common Vietnamese fried and grilled dishes. The concentrations of the target compounds were obtained from the study showed that BaP, NDMA, and acrylamide are the groups of substances of greatest concern. The analytical results of 235 samples of meat and meat products (grilled/fried/smoked), seafood and seafood products (grilled/fried/smoked), processed oils, and potatoes showed that 12 samples detected acrylamide in the range of 5.0 – 162.0 µg/kg found in grilled/fried dishes and 5.0 – 4605 µg/kg for fried potatoes. Additionally, 204 samples detected NDMA in all groups in the range of 0.20 – 15.0 µg/kg, and 27 samples detected BaP in the range of 5.2 – 88 µg/kg in grilled/roasted food. Combined with information on food consumption patterns to estimate dietary exposure, four age groups were divided into under 6 years old, 6 – 18 years old, 18 – 50 years old, and over 50 years old, which showed that the consumption of processed foods by age groups was very different. In particular, the age group from 6 to 50 years old was the group that consumed the most of these foods (14.1 – 140 g/day). Specifically, up to 94.4% of people interviewed ate fried meat, 88.8% ate fried seafood and 85% ate fried potatoes. Risk characterization using the margin of exposure (MOE) and Cancer Slope Factor approaches indicate that certain dishes, such as grilled/smoked meat and fish, and deep-fried foods, may pose a significant cancer risk to Vietnamese consumers.

Quercetin-enriched animal-free scaffolds for promoted cell proliferation and differentiation in cultured meat production

To solve the challenges posed by increasing meat consumption, it is imperative to develop polysaccharide composite edible scaffolds for cell-cultured meat production using novel food production technologies. This study developed some non-animal-origin polysaccharide composite scaffolds for cell-cultured meat production, based on chitin‑sodium alginate and crosslinked with quercetin. The results indicated that the chitin‑sodium alginate-quercetin (CH-SA-QR) scaffolds exhibited a porous and loose structure, and excellent mechanical support capability and cell adhesion sites. Meanwhile, QR1 and QR1.5 scaffolds were screened by immunofluorescence staining, RT-qPCR, and SEM imaging results to facilitate the proliferation and differentiation of cells and enhance the generation of myotube fusion and extracellular matrix protein. Importantly, the texture of the fried cultured meat was similar to traditional beef or even more tender, while the color appearance of the cultured meat was different from beef, but more similar to fried meat cutlets. These results suggest that cultured meat produced based on CH-SA-QR scaffolds could provide consumers with more choices.

The Effects of Fire in Human Life and in the Cuisine from the Paleolithic to the Modern Age

Humans existed on earth 2.5 million years ago and took control of fire after their evolutionary transformations. As a result of consuming cooked meat, there was an increase in the size of the human brain, the use of hands and mental skills. With the beginning of the Neolithic period, the increasing bio-cultural and socio-cultural transformation of humans also affected food preparation, storage and kitchen tools. People started to produce to prepare and consume food, hunt animals and facilitate agriculture. In the past, in addition to frying meat, they found different cooking methods using tools such as fire pits, clay balls and earthenware. The food processing and preservation methods developed and widely used from the Paleolithic period to the Neolithic period are cooking, grinding, drying, salting, seasoning, cheese-yoghurt, oil/sugar storage and fermentation processes, which are explained in detail in the article. As a result of the research, it was seen that all of these methods interacted with fire (and heat) to a greater or lesser extent. The (basic) cooking methods of food include (dry heat) frying, roasting, smoking (smoking), (wet heat) boiling, simmering and perhaps steaming. Changes in human eating habits appear to affect body size, digestion and health conditions.

Influence of hydrocolloids and flours on acoustic‐mechanical and microstructural properties of battered deep‐fat fried meat

SummaryThis study investigated the influence of hydrocolloid–flour mixtures on textural, structural, oil absorption and optical characteristics of batter‐coated fried meat. The batter coatings were formulated with corn, wheat and rice flours along with different hydrocolloids (methylcellulose, carboxyl methylcellulose, xanthan gum, locust bean gum, gum arabic). Textural and structural properties were assessed by acoustic‐mechanical and scanning electron microscopy, respectively. Results showed that the addition of hydrocolloids improved crispiness and reduced oil content in fried products. Comparative performances of the hydrocolloids in improving crispiness were in decreasing order as gum arabic > locust bean > xanthan gum > carboxyl methylcellulose > methylcellulose. Textural properties of the hydrocolloids were interwoven with the flour type, where corn flour demonstrating better crispiness than wheat and rice flours. The crispiness of hydrocolloids added batter increased up to seven times than the control samples. The hydrocolloids were found to significantly influence (P ≤ 0.05) the appearance of battered meat formulated with corn and wheat flours. Hydrocolloids showed prominent effect on wheat flour‐based batter in terms of average pore area, whereas highest impact on corn flour regarding the number of pores formed.

Prevalence of Cadmium and Lead Residues in Fried Meat (Suya) Sold in Kaduna Metropolis, Kaduna State, Nigeria

Study’s Novelty/Excerpt This study is novel as it provides the first comprehensive analysis of cadmium (Cd) and lead (Pb) contamination in various types of suya meat in Kaduna, Nigeria, using Atomic Absorption Spectrophotometry. Unlike previous research, this study uniquely examines multiple animal sources and local government areas, offering a detailed comparison of contamination levels across species and regions. Additionally, the findings highlight the widespread public health risk due to Cd and Pb levels exceeding international safety standards, emphasizing the urgent need for regulatory measures to mitigate environmental pollution and protect public health. Full Abstract Heavy metals are of public health concern worldwide due to their damaging effects on human and animal health. The study was aimed at analyzing the presence of cadmium (Cd) and lead (Pb) residues in suya meats; cattle meat (beef), sheep meat (mutton), goat meat (chevon), fowl meat (chicken) and dog meat sold in the Kaduna metropolis, Kaduna State. A descriptive-quantitative research design was used, with fifty samples collected from four Local Government Areas (Chikun, Igabi, Kaduna North and Kaduna South). Atomic Absorption Spectrophotometery was used to analyze and quantify the presence of these heavy metals. Microsoft Excel (Version 2019) and one-way ANOVA are the statistical tools used for result analysis and Cd and Pb were found to be present in all the suya samples analyzed. The results showed statistical significance (p<0.05) between the overall mean concentration of Cd (0.049 mg/kg) and Pb (0.44 mg/kg) in the samples. Even though the mean concentration of Cd in suya samples varied with regards to which the animal originates viz: cattle (0.033 mg/kg), sheep (0.058 mg/kg), goat (0.048 mg/kg), dog (0.04 mg/kg) and chicken (0.078 mg/kg); likewise that of Pb: cattle (0.47 mg/kg), sheep (0.41 mg/kg), goat (0.41 mg/kg), dog (0.39 mg/kg) and chicken (0.51 mg/kg); the animal species from which the meat used in making the suya had no statistically significant influence on the heavy metal content of the meat (p˃0.05). The mean concentration of Cd and Pb obtained within the study areas, in mg/kg were: Chikun (0.046 and 0.43), Igabi (0.044 and 0.43), Kaduna North (0.054 mg/kg) and (0.49 mg/kg), Kaduna South (0.053 mg/kg) and (0.41 mg/kg) respectively. The mean concentration of cadmium and lead in the suya samples was above the permissible limits set by EC and FAO limits of 0.01ug/g lead and 0.003ug/g for cadmium (FAO, 1983), indicating the general contamination of suya meats by heavy metals. The study recommends public measures to minimize environmental pollution and bioaccumulation of Cd and Pb to prevent related ailments and mortality; enforcing regulations governing industrial activities and waste disposal to protect the public from heavy metals pollution.

Effect of temperature, pH, metal ions, and oil type on Chinese quince proanthocyanidins' thermal stability, antioxidant activity, and inhibition of heterocyclic amine formation during simulated frying

Heterocyclic amines (HCAs) are potent carcinogenic and mutagenic compounds generated during the frying of meat. The addition of Chinese quince proanthocyanidins (PAs) to fried food can reduce HCA formation. However, differences in food parameters (such as temperature, pH, presence of metal ions, and oil type) affect the efficacy of PA-mediated inhibition of HCA formation. In this study, two PAs (P1 and P2) of different molecular weights were prepared from Chinese quince. The effects of pH, metal ions, and oil type on the thermal stabilities, antioxidant capacities, and HCA-inhibitory abilities of P1 and P2 were studied during simulated frying. After simulated frying, the degree of polymerization (DP) and molecular weights of P1 decreased dramatically from 15224 Da to 2280 Da, while they decreased slightly in P2. Fe3+ decreased the thermal stability of P1 and P2 more than high pH; however, both factors reduced the HCA formation-inhibitory activity. Notably, the thermal stabilities of P1 and P2 in sunflower oil were lower than those in other oils; however, the inhibition of HCAs by P1 and P2 in sunflower oil (69.31% and 72.11%, respectively, for norharman) differed only slightly from that in the other oils. Multivariate analysis revealed positive correlations among thermal stabilities, antioxidant capacities, and HCA-inhibitory activities. Thus, Chinese quince PAs may be potentially used as food additives to mitigate the production of harmful HCAs in fried food.

Effect of Preservative Methods on Organoleptic Characteristics of Broiler Neck Meat

The effect of preservative methods on organoleptic characteristics of broiler chicken neck is investigated, forty pieces of broiler neck meat was purchased from ipata frozen meat shop, ten (10) pieces each of the meat part was fried using electronic deep frier in ground nut oil and another ten (10) was roasted with oven for 30minutes at 1200C and evaluation was carried out almost immediately after which ten (10) each was again fried and roasted, then keep at room temperature for two (2) weeks and at the end of the two weeks, sensory evaluation was again carried out, after each taste the questionnaire was filled, the nine point edonic scale was used as questionnaire, the panelist were ten (10) each for both boys and girls with their ages ranging from 18-22 years old, the experiment lasted three (3) weeks and it was conducted in Agricultural garden of the Department of Agricultural Technology. The data collected was then analyzed using Randomized combined block design (RCBD) statistic tool and at the end the panelist preferred the roasted meat (P<0.05), this may be as a result of the heat that actually killed the microorganisms that can cause spoilage while the oil that was used in frying may be the cause of spoilage (rancidity) in fried meat, It was therefore concluded that when meat is well roated it lasted longer that when it is fried because the oil used in frying may be also be the cause of spoilage from rancidity.

The correlation between the frequent intake of dietary migraine triggers and increased clinical features of migraine (analytical cross-sectional study from Egypt)

Despite the high prevalence of primary headaches, the role of food in modifying clinical characteristics among migraine patients is often overlooked. The aim is to detect the correlation between adopting unhealthy dietary habits and migraine severity and identify foods that have a greater chance of triggering specific subtypes of migraine. The present study was a cross-sectional analytical study that was conducted at Kasralainy Hospital, Cairo University, headache clinic at Alexandria University Hospital, and Al-Azhar University Hospitals from January to June 2020. We included 124 patients fulfilling the ICHD-3 criteria for migraine. A full clinical profile for migraine headaches was reported using a headache sheet applied to the Al-Azhar University headache unit. A nutritionist obtained data collected about dietary habits using many reliable scales and questionnaires such as food frequently sheets questionnaire. Logistic regression and Pearson correlation coefficients have been used to identify foods that are more likely to be associated with increased clinical features of migraine. Our participants reported that the fried meat, fried chicken, processed meats, fava beans, falafel, aged cheese “Pottery salted cheese” and “Rummy cheese”, salted-full fatty cheese “Damietta cheese”, citrus fruits, tea, coffee, soft drinks, nuts, pickles, chocolate, canned foods, sauces, ice cream, smoked herring, in addition to the stored food in the refrigerator for many days were significantly associated with the diagnosis of chronic migraine CM compared to episodic migraine (EM). Margarine, pickles, and smoked herring were significantly associated with the diagnosis of migraine with aura (MA) compared to migraine without aura (MO). Adopting unhealthy eating habits was a more prevalent dietary consumption pattern among people with chronic migraines compared to those with episodic migraine.

Improving a technique for making fried meat chopped semi-finished products in functionally closed environments with the addition of blended dried semi-finished product

The object of this study is the production process of chopped meat semi-finished products with the addition of blended dried semi-finished products based on Jerusalem artichoke, pumpkin, and zucchini to the recipe, followed by frying in functionally closed environments. A technique for the production of dried semi-finished products based on Jerusalem artichoke, pumpkin, and zucchini is proposed for use in the recipes of fried minced meat products to substitute bread. The water absorption of bread (at 23 min.) was compared at 11.3 cm3 and 12 cm3 for the dried mixture, which is 6.1 % higher. A comparative analysis of the chemical composition confirms a much higher content in the dried blend: 6 times more potassium, 4 times more calcium, and 31 times more dietary fiber. Also, the blend is characterized by a low fat content of 0.13 g and the presence of vitamins C, A, etc. Frying of chopped meat semi-finished products is proposed in functionally closed environments (FCE) with artificial cooling based on a heat exchanger with cold water and Peltier elements. The process is carried out at a temperature of 150...160 °C for 300 seconds. It was found that during 30 s of frying the test samples in FCE, the pressure is equal to 9ˑ103 Pa, during 90 s – 28ˑ103 Pa, at 120 s – 35ˑ103 Pa, at 210 s – 40ˑ103 Pa, and at 300 s – 42∙103 Pa, respectively, which makes it possible to predict the process. The dynamics of frying chopped meat products in FCE with artificial cooling on the basis of a heat exchanger with cold water and Peltier elements for the 1st period of loss are about 52.6·10-3 %/s, for the 2nd it is virtually unchanged. The maximum difference in changes in the fat medium is on 120...150 seconds of frying and actually reaches 12.0 % of the total fat content. At the end of the frying process, the total content of fatty medium is about 5.3 %, thereby confirming the effectiveness of using artificial cooling

Prevalence of food additive in hen meat products

The present investigation aimed to assess chemical monosodium glutamate as flavoring agent in processed hen meat products. One hundred random of processed hen meat samples were estimated. The highest concentration mean± SE chemical Food additive Monosodium glutamate (mg/g.) as an flavoring agent was found in samples of canned hen (3.950 ± 0.51) than in hen pannae samples (1.850 ± 0.28), hen minced meat samples were the highest concentration (2.750 ± 1.05), followed by hen shawerma samples (1.730 ± 0.220), and fried hen meat samples (1.470 ± 0.850) mg/g. of chemical Food additive Monosodium glutamate as flavoring agent. So, the current estimated chemical Food additive Monosodium glutamate as flavoring agent contents in the examined processed hen samples were less than the acceptable levels stated by Egyptian Standards, FDA stated that contamination of the examined chicken meat samples in this study revealed that the amount of chemical monosodium glutamate as flavoring agent causing reactions in human being ranged from 0.500 to 3.00 mg. so a typical serving of a foodstuff with added chemical Monosodium glutamate as flavoring agent has less than 0.50 g. of Monosodium glutamate as flavoring agent. Reduction the public health hazards of exposure to these food additives as flavoring agent. The corrected and safe doses of chemical Food additive Monosodium glutamate as flavoring agent in food of human.

Effects of Cooking Processes on Protein Nutritional Values and Volatile Flavor Substances of Silver Carp (Hypophthalmichthys molitrix).

Silver carp (Hypophthalmichthys molitrix) is normally cooked at a high temperature. In order to explore the effects of cooking methods on the protein nutritional values and volatile flavor substances of silver carp meat, the meat was fried, roasted and steamed, and its contents were determined in relation to moisture, protein, fat, ash, amino acids and volatile flavor substances. The results show that the moisture content of cooked silver carp can be ranked as follows: raw > steamed > roasted > fried. The protein content order of the four samples can be ranked: fried > roasted > raw > steamed. The ash and the fat contents of the four samples showed similar significant (p < 0.05) differences, in the order of fried > roasted > steamed > raw. The contents of all the amino acids in the fried meat were significantly (p < 0.05) higher than the contents in others, and the frying, roasting and steaming processes improved the umami taste (supported by the increased content of glutamate and aspartate) and the protein nutritional value (supported by the amino acid score, essential amino acid index and protein efficiency ratio) of the silver carp meat. A total of 51 compounds were detected in the fried, roasted and steamed meat. Frying and roasting reduced the fishy flavor of this meat. The odor activity value (OAV) indicated that methanethiol, 1-octen-3-ol and 2-heptanone were the key flavor chemicals in raw meat. Hexanal, propionaldehyde, octanal, nonanal, decanal, 1-octen-3-ol and 2-heptanone were key to the flavor of fried meat. Pentanal, decanal, methyl mercap-tan and 1-octen-3-ol contributed greatly to the overall flavor of the roasted meat. Nonanal, methylmercaptan and 1-octene-3-ol had strong effects on the flavor of the steamed silver carp meat.

Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat.

The aim of this study was to determine the effects of processing on the quality, protein oxidation, and structural properties of yak meat. The cooking loss, Warner-Bratzler shear force, meat color, texture, thiobarbituric acid reactive substance, total carbonyl content (TCC), total sulfhydryl content (TSC), and structural properties of yak meat under frying, drying, and boiling were measured. The results showed that the cooking loss rate, shear force, L* value, hardness, elasticity, and chewiness of yak meat increased (p < .05) and the a* value decreased (p < .05) with increasing central temperature after processing. Fried yak meat at 80°C had the lowest cooking loss rate of 42.21% and the lowest shear force of 50.86 N, which had better textural characteristics, followed by boiling, while the maximum cooking loss rate, hardness, and shear force were 1.40 times, 1.26 times, and 1.2 times that of frying, respectively. The thiobarbituric acid reactive substance was obtained after decoction and peaked at 1.88 ± 0.04 mmol/mg at 60°C. The highest TCC and the lowest TSC were obtained for dried proteins at 80°C. In addition, as the central temperature increased, the helical structure in the protein secondary structure decreased, the disordered structure increased, the fluorescence intensity of myofibrillar proteins decreased, and protein degradation occurred. It was concluded that dried yak meat had the highest protein oxidation and the worst quality, while fried yak meat had the lowest protein oxidation and the best quality.

Life Style as Consumer Satisfaction in the Maqāṣid of Islamic Economics

Human life will not be separated and is always related to economic activities: production, consumption, and distribution. Activities related to needs and wants A need that is manifested by various desires. In the conventional economic conception, needs and wants are inseparable. Because his stomach is hungry, a person who needs to eat will consider several desires when fulfilling that need. For example, when people feel hungry during the day, East Javanese people will be interested in eating clean vegetables with corn omelet, while others want Rawon with fried meat. Alternatively, people outside Java and even abroad will be different too. A person's desire will be closely related to the concept of satisfaction. On the other hand, in the era of modern society, especially in the era of post-modern society, how a person presents himself in front of others and how a person builds an identity in front of his social environment is in many ways influenced by his lifestyle and his construction in responding to the demands of society and the interests of society—the community behind it. Meanwhile, what kind of lifestyle is developed and displayed by a person in his social environment is generally influenced by the expansion of capital power or the cultural industry that deliberately designs and encourages the development of a lifestyle to benefit capital accumulation profits. Is that right?.

Food safety assessment for fried meat and fish ball in Ninh Kieu district, Can Tho city

The study aims to evaluate the degree of fat oxidation and the reuse of fried oils in fried meat and fish ball products sold in Ninh Kieu District, Can Tho City. The fat content was determined in fried products, as follows: fish balls (15 - 21%), beef balls (11 -14%), and shrimp balls (15 - 23%). Because of the difference in the fat origin of the three types of fried products, the oxidation levels of these products are also different; therefore, this is possible through parameters related to the variation of fat such as acid index, peroxide index, malondialdehyde (MDA) content. The concentration of MDA was the highest in fried fish balls, and the lowest value was in beef balls. After surveying for five consecutive days, the highest concentration of MDA in fried products was obtained in the last days of the cycle (4th day). The acid value in the fried oil samples ranges from 0 - 1 mg, the peroxide index from 2 - 5.78 meq/kg, and the concentration of MDA ranges from 0.22 - 2.98 &amp;micro;mol/L. A combination of results of the degree of fat oxidation in fried meat and fish ball products and frying oils indicates that the sellers reused the oils and tended to renew them every 3 - 4 days.

Interaction between Chinese quince fruit proanthocyanidins and bovine serum albumin: Antioxidant activity, thermal stability and heterocyclic amine inhibition

Heterocyclic amines (HCAs) are carcinogenic and mutagenic substances produced in fried meat. Adding natural antioxidants (e.g., proanthocyanidins (PAs)) is a common method to reduce HCAs; however, the interaction between the PAs and protein can affect the inhibitory efficacy of PAs on the formation of HCAs. In this study, two PAs (F1 and F2) with different degrees of polymerization (DP) were extracted from Chinese quince fruits. These were combined with bovine serum albumin (BSA). The thermal stability, antioxidant capacity and HCAs inhibition of all four (F1, F2, F1-BSA, F2-BSA) were compared. The results showed that F1 and F2 interact with BSA to form complexes. Circular dichroism spectra indicate that complexes had fewer α-helices and more β-sheets, β-turns and random coils than BSA. Molecular docking studies indicated that hydrogen bonds and hydrophobic interactions are the forces holding the complexes together. The thermal stabilities of F1 and, particularly, F2 were stronger than those of F1-BSA and F2-BSA. Interestingly, F1-BSA and F2-BSA showed increased antioxidant activity with increasing temperature. F1-BSA's and F2-BSA's HCAs inhibition was stronger than F1 and F2, reaching 72.06 % and 76.3 %, respectively, for norharman. This suggests that PAs can be used as natural antioxidants for reducing the HCAs in fried foods.

Gas chromatography-mass spectrometry determination of polycyclic aromatic hydrocarbons in oil fried quail meat vs. rabbit meat

Gas chromatography-mass spectrometry determination of polycyclic aromatic hydrocarbons in oil fried quail meat vs. rabbit meat

Gas chromatography-mass spectrometry determination of polycyclic aromatic hydrocarbons in oil fried quail meat vs. rabbit meat

Gas chromatography-mass spectrometry determination of polycyclic aromatic hydrocarbons in oil fried quail meat vs. rabbit meat

Estratégias para produção de nuggets de frango mais saudáveis - uma revisão

Abstract The aim of this review was to address some alternatives that can be applied to turn chicken nuggets into healthier products. One of the alternatives is to reduce the sodium content in nuggets by replacing sodium chloride with other salts, without affecting their sensory and technological properties, and to balance the consumption of mineral salts in the body. The addition of fibres can improve nutritional and functional properties when incorporated into meat products because they increase water and oil retention capacities. Reformulation of meat products by adding vegetable oils with low saturated and high unsaturated fatty acids contents makes breaded meat products healthier. The oil absorption by foods during frying can be reduced by the use of coating systems that serve as a barrier to protect the product. Therefore, different strategies have been used with the aim of making chicken nuggets healthier, due to the addition of functional compounds, the reduction in the fat content, the improviment in the lipid profile, the reduction of the sodium content in the nuggets and the increasing in the consumption of minerals. It is expected that new studies can be evaluated and applied within the industrial scale that can serve the entire population, even though it is a fried meat product, but that has a reduced sodium content and high functional compounds.

Effect of pomegranate peel extract on the reduction of heterocyclic amines and quality characteristics of mutton meatballs

Abstract Pomegranate peel extract (PPE), rich in phenolic compounds, is an undervalued byproduct derived from processing pomegranates. However, there are very few studies on the inhibitory effect of PPE on harmful substances during meat processing. This study was intended to investigate the influence of different concentrations of PPE (0.50%, 1%, and 1.50%) on the generation of heterocyclic amines (HCAs) and some quality attributes in mutton meatballs. All samples with the addition of PPE (0, 0.50%, 1%, and 1.50%) were fried for different lengths of time (2.5 min and 5 min) at 175±5 °C, and the contents of fourteen HCAs, color, thiobarbituric acid reactive substances, and carbonyl values of fried mutton meatballs were evaluated. The results showed that samples fried at 2.5 min had a low HCA content, and the HCA content enhanced significantly when the frying time was increased from 2.5 to 5 min (P&amp;lt;0.05). In comparison with the control group, PPE could significantly inhibit the generation of total HCAs in fried mutton meatballs (P&amp;lt;0.05), and the total HCAs content decreased with increasing PPE concentration. PPE significantly reduced carbonyl and TBARS values in fried mutton meatballs (P&amp;lt;0.05). Moreover, PPE resulted in a significant increase in a* and b* values as well as a decrease in L* values in fried mutton meatballs (P&amp;lt;0.05). In conclusion, PPE could inhibit the formation of HCAs and improve the quality of mutton meatballs, and could be considered as a natural inhibitor of HCAs in fried meat products.

Association of polycyclic aromatic hydrocarbons in moss with blood biomarker among nearby residents in Portland, Oregon.

Polycyclic aromatic hydrocarbons (PAHs) are air pollutants that are costly to measure using traditional air-quality monitoring methods. We used an epiphytic bio-indicator (moss genus: Orthotrichum) to cost-effectively evaluate atmospheric deposition of PAHs in Portland, Oregon in May 2013. However, it is unclear if measurements derived from these bioindicators are good proxies for human exposure. To address this question, we simultaneously, measured PAH-DNA adducts in blood samples of non-smokers residing close to the sites of moss measurements. We accounted for individual determinants of PAH uptake that are not related to environmental air quality through questionnaires, e.g., wood fires, consumption of barbecued and fried meats. Spearman rank correlation and linear regression (to control for confounders from the lifestyle factors) evaluated the associations. We did not observe evidence of an association between PAH levels in moss and PAH-DNA adducts in blood of nearby residents (e.g., all correlations p≥0.5), but higher level of adducts were evident in those who used wood fire in their houses in the last 48 hours. It remains to be determined whether bio-indicators in moss can be used for human health risk assessment.