Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle

A. Uzun Özcan; M. Maskan; M. Bedir; H. Bozkurt

doi:10.3989/gya.0101181

Autores/as

A. Uzun Özcan Kilis 7 Aralık University, Engineering and Architecture Faculty, Food Engineering Department https://orcid.org/0000-0003-4039-9389
M. Maskan University of Gaziantep, Engineering Faculty, Food Engineering Department https://orcid.org/0000-0001-6313-897X
M. Bedir University of Gaziantep, Engineering Faculty, Physics Engineering Department https://orcid.org/0000-0001-7772-3635
H. Bozkurt University of Gaziantep, Engineering Faculty, Food Engineering Department https://orcid.org/0000-0003-4676-6354

DOI:

https://doi.org/10.3989/gya.0101181

Palabras clave:

Carne de vaca cocinada, HAP, Infrarrojo, Óhmica, Oxidación de lípidos

Resumen

En este estudio se investigaron los efectos de la cocción óhmica sola y la aplicación consecutiva de cocción óhmica e infrarroja sobre la oxidación de lípidos y la formación de hidrocarburos aromáticos policíclicos (HAP) en carne de res. En cocción consecutiva, las muestras se cocieron primero óhmicamente a 40, 55 y 70 voltios durante 7 minutos, seguidamente se aplicó una cocción infrarroja a cada lado de las muestras de carne de res cocidas óhmicamente a 3 temperaturas diferentes (325, 375 y 425 °F) durante 3 minutos. Los niveles de las sustancias reactivas al ácido tiobarbitúrico (TBARS) de las muestras se encontraron entre 0,31 y 1,74 mg de MDA/kg. Aumentar el nivel de voltaje en la cocción óhmica ocasiona un aumento significativo (P <0.05) en el valor de TBARS. En la aplicación consecutiva de cocción óhmica e infrarroja, la temperatura de cocción infrarroja causó un aumento significativo (P <0.05) en el valor TBARS con los mismos valores de voltaje. En este estudio, trabajando con valores de 40 y 55 voltios para la cocción óhmica sola y 40 V-325 °F, los ajustes de 40V-375 °F para cocción infrarroja óhmica dieron un nivel umbral generalmente aceptable para el valor de TBARS (1 mg/kg). Se detectaron aproximadamente 12 hidrocarburos aromáticos policíclicos (HAP) en carne de res cocida mediante el uso de un detector de fluorescencia de cromatografía líquida de alta resolución (UPLC-FD). El benzo (a) pireno (BaP), que es la HAP más común, se detectó entre 1,2514 y 1,4392 μg/kg y los niveles de PAH4 (suma de Benzo (a) pireno, criseo, Benz (a) antraceno, Benz (b) fluoranteno) detectado entre 1.2514 - 3.7844 μg/kg. Los resultados de los HAP estuvieron razonablemente por debajo de los límites de la regulación de la Comisión Europea, que son muy importantes, lo que significa que los procesos de cocción aplicados en este estudio son seguros.

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Citas

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