• Corpus ID: 30522286

Impact of Cooking Methods on the Levels of Polycyclic Aromatic Hydrocarbons ( PAHs ) in Chicken Meat

  title={Impact of Cooking Methods on the Levels of Polycyclic Aromatic Hydrocarbons ( PAHs ) in Chicken Meat},
This study investigated the presence of polycyclic aromatic hydrocarbons (PAHs) 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… 

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The formation and occurrence of polynuclear aromatic hydrocarbons associated with food.

Alternative fish species for cold-smoking process

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Chemical carcinogens

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