Effect of Zataria multiflora essential oil, saffron infusion, and fat content on the formation of polycyclic aromatic hydrocarbons, organoleptic score, and toxic potency of Kebab Koobideh
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引用次数: 0
Abstract
Kebab Koobideh ranks among the most popular in Iran, Turkey, and other countries. This product is prepared by mixing minced meat, onion, and various spices. The objective of our study was to examine the influence of Zataria multiflora essential oil (ZMEO), fat, and saffron infusion as independent variables on the formation of four polycyclic aromatic hydrocarbons (PAH4) and sensory attributes of Kebab Koobideh. The findings indicated that all independent variables exerted a significant impact on the formation of ∑PAH4. Zataria multiflora essential oil was observed to exert an inhibitory effect on the production of ∑PAH4. The saffron infusion demonstrated a reduction in impact at lower concentrations, while increased effectiveness was observed at higher concentrations. Additionally, a sample meeting the desired specifications, containing 18.5 % fat, 0.008 % saffron infusion, and 0.02 % ZMEO, was prepared with consideration of two dependent responses. The desirability of this sample was quantified at 0.72. The sample contained 2.20 ng g−1 of ∑PAH4 and was rated as acceptable by sensory analysis, with a score of 84.60 out of 100. All samples exhibited a margin of exposure (MOE) exceeding 100,000, indicating that there is minimal cause for concern. The incremental lifetime cancer risk (ILCR) for the samples with 10 % fat, 0.05 % saffron infusion, and 0.02 % ZMEO, as well as for the sample with 10 % fat, 0 % saffron infusion, and 0.01 % ZMEO, was found to be negligible. The assessment of overall quality is contingent upon the evaluation of fat content. In conclusion, the integration of effective variables can result in a sample that exhibits satisfactory organoleptic characteristics while simultaneously reducing the concentration of PAHs.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.