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Article Name Polycyclic Aromatic Hydrocarbons (PAH) and Formation in Meat Products
Author Name Recep PALAMUTOĞLU1, Cemalettin SARIÇOBAN2, Cemal KASNAK3
Address 1Afyon Kocatepe Üniversitesi, Afyon Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü, AFYONKARAHİSAR 2Selçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, KONYA 3Afyon Kocatepe Üniversitesi, Afyon Sağlık Yüksekokulu, Beslenme ve Diyetetik Bölümü, AFYONKARAHİSAR
Abstract Polycyclic aromatic hydrocarbons found to have carcinogenic properties under the influence of various factors, which can occur in foods or food that may be contaminated with those compounds. Oil levels in the chemical composition of food plays a significantly role on the formation of polycyclic aromatic hydrocarbons and cooking methods heat sources used for cooking are equally influential factors. Also in a variety of food products, industrial treatments applied during the processes of food production consists of polycyclic aromatic hydrocarbons. Industrial development is connected to many different sources of polycyclic aromatic hydrocarbons have been identified and they are released into the environment where people and these compounds are exposed to a variety of ways have been determined. Agricultural areas, water resources and the areas of fishery products obtained such as seas, rivers are being contaminated by industrial sources of these compounds which have an adverse effect on food sources. In this study, factors affecting the formation of polycyclic aromatic hydrocarbons in the meat and meat products are examined.
Published in Electronic Journal of Food Technologies
Issue 9
Volume 3
Pages 47-57
Year 2014
Type Review
Language Turkish
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