Determination of Polycyclic Aromatic Hydrocarbons Concentration in Chicken Meat

Abd Al-RazzaqMuhammad, Haneen, Abd al_Hassan Khadem, Zainab, Jassim Mohammed, Marwah

Innovative Multidisciplinary Journal of Applied Technology · 2024-yil

Annotatsiya

The presence of polycyclic aromatic hydrocarbons (PAHs) was studied in the different cooking methods of chicken. The levels of 16 PAHs compound were determined in raw and cooked chicken meats. The chicken was cooked with different methods, i.e. boiling, frying, barbequing and roasting. The uncooked sample served as the reference. With the aid of the 16 PAHs reference standards, the levels of the PAHs were determined using gas chromatography flame ionization detector (GC-FID) after extracting with methylene chloride by soxhlet extraction. The obtained data showed the total PAHs as 0.0521,01408, 10.8374, 0.2008 and 0.1817 and total carcinogenic PAHs as 0.0516, 0.0933, 7.4868, 0.1343 and 0.0.3610 µg/kg in the control, boiled, fried, barbecued and roasted chicken samples respectively.

Maqola ma’lumotlari
MualliflarAbd Al-RazzaqMuhammad, Haneen, Abd al_Hassan Khadem, Zainab, Jassim Mohammed, Marwah
JurnalInnovative Multidisciplinary Journal of Applied Technology
Nashr sanasi2024-05-15
Jild2
Son4
Betlar163-172
TilIngliz

Kalit so‘zlar

determination, polycyclic aromatic hydrocarbons, concentration.

Ilmiy soha

Innovative Multidisciplinary Journal of Applied Technology jurnalidan boshqa maqolalar

Innovative Multidisciplinary Journal of Applied Technology — barcha maqolalar