Abstract

The phenomenon of polycyclic aromatic hydrocarbons (PAHs) in processed meats and meat products has been a serious concern to scientists in the last few decades. This study investigates PAHs formation and mitigation in processed meats and meat products. Common carcinogenic PAHs are Benzo[a]pyrene (B[a]P), Benzo[a]anthracene (B[a]A), Benzo[b]fluoranthene (B[b]FA), Benzo[ghi]perylene (B[ghi]P), and Dibenzo(a,h)anthracene (DB[a,h]A). The European Union maximum permissible level of 2.0 µg/kg (0.002 mg/kg) for BaP and 12 µg/kg (0.012 mg/kg) for the sum of 4PAHs (B[a]P + Chr + B[b]F + B[a]A) were approved by Commission Regulation (EC) No. 1881/2006 of 19 December 2006 as amended by Regulation (EU) No. 835/2011 of 19 August 2011 for B[a]P for grilled or smoked meat and fish for human consumption. PAH formation in processed meats and meat products are influenced by different cooking processes and processing techniques like roasting, barbecuing, grilling, smoking, heating, drying, baking, ohmic infrared cooking, and so on. The levels of PAHs depend on factors like distance of food from heat source, source of fuel, level of processing, cooking durations/time and techniques, or methods of cooking. Other methods and processes like conching, and storage also enhance the amount of PAHs in processed meats and meat products. To mitigate the quantity of PAHs in processed meats and meat products, standardization of processed meats and meat products and processes, designing appropriate cooking tools and methods, and developing model regulations will assist in this direction and enhance the quality and safety of processed meats and meat products.

摘要

在过去的几十年里，加工肉类和肉制品中的多环芳烃 (PAHs) 现象一直是科学家们严重关注的问题。本研究调查了加工肉类和肉制品中 PAHs 的形成和缓解情况。常见的致癌多环芳烃有苯并[ a ]芘（B[ a ]P）、苯并[ a ]蒽（B[ a ]A）、苯并[ b ]荧蒽（B[ b ]FA）、苯并[ ghi ]苝（B [ ghi ]P) 和二苯并 ( a , h ) 蒽 (DB[ a , h]一个）。BaP 的欧盟最大允许水平为 2.0 µg/kg (0.002 mg/kg)，4PAHs (B[ a ]P + Chr + B[ b ]F +乙[一]A) 经 2006 年 12 月 19 日委员会第 1881/2006 号条例 (EC) 批准，并经 2011 年 8 月 19 日第 835/2011 号条例 (EU) 修订，用于烧烤或熏制肉类和鱼类的 B[a]P人类消费。加工肉类和肉制品中 PAH 的形成受不同的烹饪过程和加工技术的影响，如烘烤、烧烤、烧烤、熏制、加热、干燥、烘烤、欧姆红外烹饪等。多环芳烃的水平取决于食物与热源的距离、燃料来源、加工水平、烹饪持续时间/时间和技术或烹饪方法等因素。其他方法和工艺（如精炼和储存）也会增加加工肉类和肉制品中 PAH 的含量。为了减少加工肉类和肉制品中多环芳烃的含量，