Effects of Different Marinades and Types of Grills on Polycyclic Aromatic Hydrocarbon Content in Grilled Chicken Breast Tenderloins

Abstract

Grilling has become a widespread method of thermal food processing. However, food prepared in this way may be a source of carcinogenic organic compounds, such as polycyclic aromatic hydrocarbons (PAHs). The present study aimed to evaluate the impact of different marinades and grilling tools on PAH contamination of chicken breast tenderloins. Together with the determination of PAHs carried out using the QuEChERS–HPLC–FLD/DAD method, the meat’s weight loss after the thermal process and the color of raw and grilled samples were analyzed. Statistically, the highest levels of PAH contamination were found in samples prepared on a charcoal grill without a tray, whereas the lowest were seen using the ceramic contact grill. Meat marination showed that universal and chicken marinades can be barriers against PAHs. Following requirements set in Commission Regulation (EU) No. 915/2023, none of the analyzed samples exceeded the maximum allowable level for B[a]P (5.0 µg/kg) and the sum of four marker-heavy PAHs (30.0 µg/kg). Thus, preparing meat before the thermal process, including marinades rich in phenolic compounds, and selecting a grilling method with appropriate grilling tools can ensure food safety and effectively reduce PAH contamination in grilled poultry meat.

Keywords

• PAHs
• chicken breast tenderloins
• grill
• marinades
• QuEChERS
• HPLC–FLD/DAD