부산대학교 도서관

This work presented the effect of grilling on production of light (fluorene, naphthalene and phenanthrene) polycyclic aromatic hydrocarbons (PAHs) in 5 organs (chest, foreleg, heart, hind leg, and liver) of goat. The coal and gas grilled goat organs were checked for presence of PAHs using high-performance liquid chromatography (HPLC). The PAHs were extracted from grilled goat tissues using n-hexane and were purified with Sep-Pak Florisil cartridges. The titled PAHs were identified by comparing the retention time of unknown with standard ones. The concentrations of each experimental PAH was compared with each other with respect to control for each sample. Prominent increase of PAHs was observed during gas and coal grilling of meat. Fluorene was observed in high concentration in gas grilled hind leg 66.78 μg/kg and coal grilled hind leg 95.35 μg/kg. Similarly naphthalene exhibited maximum concentration in gas grilled foreleg 99.11 μg/kg and coal grilled heart 272.52 μg/kg while phenanthrene was found to be in highest concentration in gas grilled liver 116.63 μg/kg and coal grilled liver 316.88 μg/kg. This study also confirms that over all coal grilling is more effective for the production of experimental PAHs as compared to gas grilling. The study may be helpful in controlling the production of the PHAs during grilling after using appropriate grilling source and some selected organs of goat. [ABSTRACT FROM AUTHOR]