| Title: | Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat |
| Author(s): | Liu X; Xing W; Xu Z; Zhang X; Zhou H; Cai K; Xu B; Chen C; |
| Address: | "Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China. Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food Science and Bioengineering, Hefei University of Technology, Hefei 230009, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Cooking fumes are an important source of volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds. The additive is wildly applied in grilling meat for flavor improvement. However, the effects of additives on cooking fumes emissions, such as volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds, in meat grilling have not been studied. The impact of four additives, including white pepper, salt, garlic powder, and compound marinade, on the emission characteristics of cooking fumes from the grilling meat was investigated. The concentrations of VOCs and carbonyl compounds in the cooking fumes were analyzed by TD-GC/MS and HPLC, respectively. The PM emission characteristics (mass concentration and size distribution) were measured by DustTrak DRX aerosol monitor in real-time. Results showed that the application of white pepper, salt, garlic powder, and mixed spices could significantly reduce the total particles mass concentration (TPM) emissions during meat-grilling by 65.07%, 47.86%, 32.87%, and 56.01%, respectively. The mass concentration of PM during meat-grilling reached maximum values ranging from 350 to 390 s and gradually fell at the final stages of grilling. The total concentration of 22 representative VOCs emitted from the grilling was significantly increased in grilling meat marinated with compound additives. Aromatic hydrocarbons were the predominant VOCs species, followed by ketone compounds. During the grilling process, formaldehyde, acetaldehyde, propionaldehyde, and acetone were major carbonyl compounds. The low molecular weight carbonyl compounds (C1-C3) in cooking fumes were dominant carbonyl compounds" |
| Keywords: | additives carbonyl compounds grilling of meat particulate matter volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINELiu, Xingyun Xing, Wei Xu, Zhaoyang Zhang, Xiaomin Zhou, Hui Cai, Kezhou Xu, Baocai Chen, Conggui eng Major Science and Technology Program of Anhui/Kezhou Cai/ Switzerland 2022/03/26 Foods. 2022 Mar 14; 11(6):833. doi: 10.3390/foods11060833" |
