The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats

Yangjian Hu; Huixin Tian; Shui Hu; Liang Dong; Jianhao Zhang; Xiaobo Yu; Minyi Han; Xinglian Xu

doi:10.1016/j.foodchem.2021.131384

The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats

Food Chem. 2022 Mar 1:371:131384. doi: 10.1016/j.foodchem.2021.131384. Epub 2021 Oct 13.

Authors

Yangjian Hu¹, Huixin Tian¹, Shui Hu¹, Liang Dong¹, Jianhao Zhang¹, Xiaobo Yu¹, Minyi Han², Xinglian Xu¹

Affiliations

¹ Key Laboratory of Animal Products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, PR China.
² Key Laboratory of Animal Products Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, PR China; Guangdong Wens Foodstuff Group Co., Ltd, Yunfu, Guangdong 527400, China. Electronic address: myhan@njau.edu.cn.

PMID: 34808777
DOI: 10.1016/j.foodchem.2021.131384

Abstract

In-package cold plasma (ICP) pretreatment is an emerging non-thermal food processing methods. In the current study, ICP on the formation of polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks with different oils and fats was evaluated, the influence of prolonged storage periods (1 d, 2 d) of raw meat after ICP pretreatment on the PAH inhibitory effect was investigated. The results showed that sunflower seed oil had an inhibitory effect on PAH formation; the groups with ICP pretreatment showed a significant decrease in PAH content (p < 0.05) according to the UHPLC results, inhibitory rates were dependent on the original contents in each group without ICP pretreatment, ranging from 35% to 96%. The optimal condition was grilling immediately after ICP pretreatment, and the results indicated that the nonpolar radical scavenging activity (RSA) of ungrilled meat was negatively correlated with PAH8 contents according the DPPH assay, while ICP pretreatment enhanced the RSA_oil of raw meat.

Keywords: Antiradical activity; Beef steak; Cold plasma; Grilling; Oil or fat types; Polycyclic aromatic hydrocarbons.

MeSH terms

Animals
Cattle
Charcoal
Cooking
Oils
Plasma Gases*
Polycyclic Aromatic Hydrocarbons* / analysis

Substances

Oils
Plasma Gases
Polycyclic Aromatic Hydrocarbons
Charcoal