Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review.

Bibliographic Details
Title: Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review.
Authors: Iko Afé OH; Laboratory of Food Analysis, Department of Food Sciences, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Bât. B43bis, 10 Avenue de Cureghem, Sart-Tilman, B-4000, Liège, Belgium; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 P.O Box 2819, Cotonou, Benin., Douny C; Laboratory of Food Analysis, Department of Food Sciences, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Bât. B43bis, 10 Avenue de Cureghem, Sart-Tilman, B-4000, Liège, Belgium., Kpoclou YE; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 P.O Box 2819, Cotonou, Benin., Igout A; Department of Biomedical and Preclinic Sciences, Faculty of Medicine, University of Liège, Bât. B23, 13 Avenue Hippocrate 13, Sart-Tilman, B-4000, Liège, Belgium., Mahillon J; Laboratory of Food and Environmental Microbiology, Faculty of Bioscience Engineering, UCLouvain, Croix du Sud, 2 - L7.05.12, B-1348, Louvain-la-Neuve, Belgium., Anihouvi V; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 P.O Box 2819, Cotonou, Benin., Hounhouigan DJ; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, 03 P.O Box 2819, Cotonou, Benin., Scippo ML; Laboratory of Food Analysis, Department of Food Sciences, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Bât. B43bis, 10 Avenue de Cureghem, Sart-Tilman, B-4000, Liège, Belgium. Electronic address: mlscippo@uliege.be.
Source: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association [Food Chem Toxicol] 2020 Jul; Vol. 141, pp. 111372. Date of Electronic Publication: 2020 Apr 22.
Publication Type: Journal Article; Systematic Review
Language: English
Journal Info: Publisher: Elsevier Science Ltd Country of Publication: England NLM ID: 8207483 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-6351 (Electronic) Linking ISSN: 02786915 NLM ISO Abbreviation: Food Chem Toxicol Subsets: MEDLINE
Imprint Name(s): Publication: Exeter : Elsevier Science Ltd
Original Publication: Oxford ; New York : Pergamon Press, c1982-
MeSH Terms: Cooking* , Fish Products* , Meat Products*, Polycyclic Aromatic Hydrocarbons/*isolation & purification, Charcoal ; Hot Temperature
Abstract: This paper presents methods of reduction of polycyclic aromatic hydrocarbons (PAHs) in grilled or smoked meat and fishery products. Using keywords such as "smoking", "grilling", "processing", "roasting", "barbecue", "curing", "reduction", "decrease", "polycyclic aromatic hydrocarbon", "benzo(a)pyrene", "removal", 1191 references were collected from databases. After sorting, only 37 appeared to be relevant to the topic of the review. These 37 papers were coded with one or two keywords representing methods of PAHs reduction using R-based Qualitative Data Analysis library. The results showed that PAHs reduction strategies can be applied either before (or during) grilling or smoking (barrier methods) or after grilling or smoking (removal methods). Before grilling or smoking, use of marinade, preheating of products, appropriate fuel (poor in lignin), filter, collection system of juice and fat (to avoid them dripping into embers) are the main strategies which can be applied. After grilling or smoking, the methods consist of washing the surface of smoked or grilled products with hot water (60 °C) or storing smoked products packed into low density or high density polyethylene. A flowchart regrouping methods which can be used individually or in combination for PAHs reduction in smoked meat and fishery products is suggested.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Contributed Indexing: Keywords: Food safety; PAHs removal; Systematic review; benzo(a)pyrene
Substance Nomenclature: 0 (Polycyclic Aromatic Hydrocarbons)
16291-96-6 (Charcoal)
Entry Date(s): Date Created: 20200426 Date Completed: 20210219 Latest Revision: 20210219
Update Code: 20210623
DOI: 10.1016/j.fct.2020.111372
PMID: 32334111
Published: 2020 Jul
Database: MEDLINE

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