PubAg

Main content area

Effects of cooking methods and tea marinades on the formation of benzo[a]pyrene in grilled pork belly (Samgyeopsal)

Author:
Park, Keun-Cheol, Pyo, HeeSoo, Kim, WooSeok, Yoon, Ki Sun
Source:
Meat science 2017 v.129 pp. 1-8
ISSN:
0309-1740
Subject:
antioxidant activity, benzo(a)pyrene, charcoal, direct contact, green tea, grilling, lipid peroxidation, marinating, pork bellies, risk factors, taste, temperature, yerba mate
Abstract:
We investigated the effects of different grilling tools, temperatures, and tea marinades on the formation of benzo[a]pyrene in grilled pork belly as well as the antioxidant capacities of tea marinades. The least amount of benzo[a]pyrene was detected in modified charcoal-grilled pork belly (1.28μg/kg). The highest risk factors for the formation of benzo[a]pyrene are direct contact with flames and fat excess on the heating source. A modified charcoal grill can be used as an alternative grilling tool to meet consumer needs for safety and taste. The marination of pork bellies with tea increased radical-scavenging activity and prevented lipid oxidation in proportion to the concentration of tea infusion and marinating time. The yerba mate tea marinade significantly increased the radical-scavenging activity and prevented benzo[a]pyrene formation more than the green tea marinade. Tea marinade can be applied to seasoning or sauce as pretreatment to preserve the quality of meat and to decrease benzo[a]pyrene formation during cooking.
Agid:
5641650