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

Park, Keun-Cheol, Pyo, HeeSoo, Kim, WooSeok, Yoon, Ki Sun
Meat science 2017 v.129 pp. 1-8
antioxidant activity, benzo(a)pyrene, charcoal, direct contact, green tea, grilling, lipid peroxidation, marinating, pork bellies, risk factors, taste, temperature, yerba mate
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.