Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review. (July 2020)

• Record Type: Journal Article
• Authors: Iko Afé, Ogouyôm Herbert; Douny, Caroline; Kpoclou, Yénoukounmè Euloge; Igout, Ahmed; Mahillon, Jacques; Anihouvi, Victor; Hounhouigan, Djidjoho Joseph; Scippo, Marie-Louise
• Is Part Of: Food and chemical toxicology. Volume 141(2020)
• Publication Date: 2020-07
• Subjects: Systematic review -- benzo(a)pyrene -- PAHs removal -- Food safety; Toxicology -- Periodicals; Food poisoning -- Periodicals; Food Poisoning -- Periodicals; Toxicology -- Periodicals; Toxicologie -- Périodiques; Intoxications alimentaires -- Périodiques; Food poisoning; Toxicology; Periodicals; Electronic journals; 615.9
• DOI: 10.1016/j.fct.2020.111372
• Languages: English
• ISSNs: 0278-6915

Abstract

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. Highlights: Evidence of PAHs reduction in meat and fishery products was proven in literature. Preheating or wrapping of meat products or use of casing before grilling enables to reduce PAHs contamination. The presence of filters on smoking equipment enables to decrease PAHs amount in smoked fish. Application of marinade to meat before grilling or smoking can lead to PAHs reduction in the processed food. To pack smoked fish or meat in low density polyethylene bags can reduce PAHs levels.