γ辐射降低烟熏珍珠鸡（Numida meleagris）肉中多环芳烃浓度

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-11-01 DOI:10.1080/19476337.2022.2131912

E. Otoo, F. Ocloo, V. Appiah, C. Nuviadenu, A. Asamoah

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引用次数: 1

摘要

摘要:本研究探讨了γ辐照对烟熏珍珠鸡肉中多环芳烃(PAHs)含量的影响。试验采用0、2.5、5.0和7.5 kGy辐照处理、烟熏处理珍珠鸡。提取多环芳烃，采用气相色谱-质谱联用仪测定其浓度。还估计了多环芳烃对人类的健康风险。烟熏肉中检出16种多环芳烃，浓度范围为0.002 ~ 9.221 μg/kg。肉样品中B[a]P含量最高，为9.221 μg/kg (0 kGy)，最低为0.057 μg/kg。辐照显著降低了多环芳烃浓度及其致癌衍生物。健康风险评估表明，处理过的熏肉中的多环芳烃含量不会造成饮食摄入风险。伽马辐射有可能将熏制珍珠鸡肉中致癌性多环芳烃的毒性降到最低，从而增加出口并加强这种食品未来的经济销售。

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Reduction of polycyclic aromatic hydrocarbons concentrations in smoked guinea fowl (Numida meleagris) meat using gamma irradiation

ABSTRACT This study investigated the effect of gamma irradiation on polycyclic aromatic hydrocarbons (PAHs) contents in smoked guinea fowl meat. Guinea fowls were processed, smoked and irradiated at 0, 2.5, 5.0 and 7.5 kGy. PAHs were extracted and their concentrations determined using Gas Chromatography-Mass Spectrometer. Health risk of the PAHs to humans was also estimated. Sixteen PAHs were detected in the smoked meat with concentrations ranging from 0.002 to 9.221 μg/kg. B[a]P recorded the highest value of 9.221 μg/kg (0 kGy) and the least value of 0.057 μg/kg for the meat samples. Irradiation significantly reduced the PAHs concentrations and their carcinogenic derivatives. Health risk estimation suggested that the levels of PAHs in the treated smoked meats pose no dietary intake risks. Gamma irradiation has the potential to minimize the toxicity of carcinogenic PAHs in smoked guinea fowl meat, thereby increasing export and enhancing the future economical marketing of this food product.

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.