POLYCYCLIC AROMATIC HYDROCARBONS IN BEEF BALANGU SMOKED WITH DIFFERENT FUEL WOOD SPECIES
Abstract
Smoking enhances the microbiological safety and eating quality of meat; however, such treatments contribute to the formation of harmful substances in meat products. Polycyclic aromatic hydrocarbons are the main contaminants formed during the smoking and grilling of meat products. They are created due to the incomplete burning of fuel and leakage of cellular juice from the heat source. These compounds have been implicated in various human cancer cases. This study investigated the presence of PAHs in beef balanga smoked with different fuel wood species. The research consisted of five (5) treatments involving one kilogram (1kg) each of beef smoked with geza (Combretum micratum), kalgo (Piliostigma thonningii), malga (Cassia sieberiana), and sabara (Guiera senegalensis) in a laboratory oven. Three samples from each treatment group were used for the determination of PAHs using GC-MS. The result for PAHs indicated that 40 PAH compounds were detected in all 15 samples. Six compounds each were detected in meat smoked with geza and malga, nine PAHs were detected in meat smoked with kalgo, 12 compounds were detected in meat smoked in an electric oven, and seven compounds were detected in meat smoked with Sabara. The PAHs 2-methyl-Naphthalene (10.00%) and 2-(1-dimethyl)–Naphthalene (10.00%) were found to be more prevalent across the treatment groups, followed by Napthalene (7.50%) and 1,6-dimethyl-Naphthane (5.00%). The less prevalent PAHs were 1-naphthalanol (2.5%) and pylene (2.5%), followed by 5-azulene (2.50%) and 9, 10-anthracenedol (2.50%). 2-methyl-naphthalene was more prevalent across the treatments. It was concluded that from all the treatment assessed, PAHs 2-methyl-Naphthalene were found to be more prevalent across the treatment, and meat samples smoked with sabara and roasted in oven have higher protein content (26.397 and 26.583, respectively). It is recommended that, Geza and Malga fuel wood species should be utilized by the butchers and households especially during festivities, this is due the fact that they have less number of PAHs detected.
Keywords:
PAH, Smoking, fuel wood, GC-MS, Beef Balangu.Downloads
Published
DOI:
https://doi.org/10.5281/zenodo.17672702Issue
Section
How to Cite
License
Copyright (c) 2025 Ribah Mohammed Ibrahim, Abubakar Mujahid Tambuwal , Goparaju Anumolu
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Ajiboye, O., Yakubu, A. F., & Adams, T. E. A. (2011). Review of polycyclic aromatic hydrocarbons and heavy metal contamination of fish from fish farms. Journal of Applied Science and Environmental Management. March 2011 Vol. 15 (1) 235–238.
Andrés, J. R., Abdelmonaim A. and Evaristo B. (2019). Trace level determination of polycyclic aromatic hydrocarbons in raw and processed meat and fish products from European markets by GC-MS. Food Control, 101:198-208.
Anyakora, C., Arbabi, M., & Coker, H. (2008). ‘’A Screen for Benzor (a) pyrene in fish Samples from Crude Oil polluted environment,’’Am. J. Environ. Sci.4, 145-150
Bhuyan, D., Das, A., Laskar, S. K., Bora, D. P., Tamuli, S., & Hazarika, H. (2018). Effect of different smoking methods on the quality of pork sausages World, 11, 1712–1719 (2018), pp. 1712-1719
Cordeiro, T., Viegas, O., Silva, M., Martnez, Z.E., Fernandes, I., Ferreira, I.M.L.P.V.O., et al. (2020). Incubatory effect of viewers on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork. Meat Science, 167, 108083
EN 15662. Pesticide residues were determined using GC-MS and LC-MS/MS following acetonitrile extraction/partitioning and clean-up using the Dispersive SPE-QuEChERS method. Foods of plant origin. 2008.
EU Directives 67/548/EEC and 1999/45/EC. Council Directive 67/548/EEC of June 27, 1967, on the approximation of laws, regulations, and administrative provisions relating to the classification, packaging, and labeling of dangerous substances
IARC (2015). Red meat and processed meat In IARC Monographs, 2015, 114.
Iyekhoetin, M. O., Mirja, H., & Raimo, P. (2020). Polycyclic Aromatic Hydrocarbons (PAHs) in Select Commercially Processed Meat and Fish Products in Finland and the Mutagenic Potential of These Food Items Polycyclic Aromatic Compounds, 40(4):927-933
Iwu, G.I., Lajide, L., Madu, P.C. et al. Assessment of polycyclic aromatic hydrocarbon (PAH) profiles in heat-processed meat and fish: a study on health risk evaluation. Discov. Food 4, 46 (2024). https://doi.org/10.1007/s44187-024-00116-5
Maga, J. A. (1987). The flavor chemistry of wood smoke. Food Reviews Int., 3(1-2), 139-183.
Mark, G. (2011). The smoking process. Petoile Catherine. Accessed on 25th July, 20025 from http://letoilecatering.com/the-smoking-process/
Mejborn, H., Hansen, M., Biltoft-Jenson, A., Christensen, T., Ygil, K.H., Olsen, P.T., 2019. Subdivision of processed meat products on the Danish market based on their carcirogenic component content. Meat science, 147:91-99.
Nisha, A. R., Dinesh, K. V., Arivudainambi, S., Umer, M., & Khan, M. S. (2015). Polycyclic aromatic hydrocarbons in processed meat: A toxicological perspective Research Journal of Chemistry and Environment, 19 (6): 198-208.
Nizio, E.; Czwartkowski, K.; Niedbała, G. (2023). Impact of Smoking Technology on Food Product Quality: Absorption of PAHs by Food Products during Smoking Sustainability, 15, 16890.
Regulation (EC) No. 1272/2008. Regulation (EC) No 1272/2008 of the European Parliament and of the Council of 16 December 2008 on classification, labeling, and packaging of substances and mixtures, amending and repealing Directives 67/548/EEC and 1999/45/EC, and amending Regulation (EC) No 1907/2006 (Text with EEA relevance)
Samane, S., Yadolah, F., Parisa, S., Majid, A., Mohammad, R., Ramin, N., Nabi, S., and Amin, M. K. (2020). Concentration of polycyclic aromatic hydrocarbons (PAHs) in processed meat samples collected from an Iranian market: A probabilistic health risk assessment study Environ Sci Pollut Res Int Epub, 27(17):21126-21139.
Samuel, A.O.A. and Tolulope, J.A. (2020). Polycyclic Aromatic Hydrocarbon Formation and Mitigation in Meat and Meat Products Polycyclic Aromatic Compounds, 2:3401-3411.
Tracie, C., Stephanie, C., Sujani, M., Kodagoda, G., Alfred, K. L., and Vinod, G. (2021). Detected Polycyclic Aromatic Hydrocarbons in Processed Meat Cause Genetic Changes in Colorectal Cancer Int J Mol Sci., 22(20):10959.
United States Environmental Protection Agency (USEPA), (2014). Regional Screening Levels (RSLs) – Users Guide. U.S. Environmental Protection Agency withwith scrap tyres in the Akropong-Akuapem abattoir, Ghana. Applied Research.
Wang, S., Guan, R., Huang, H., Yang, K., & Chen, C. D. (2021). Effects of Different Smoking Materials and Methods on the Quality of Traditional Chinese Bacon (Larou) Journal of Food Protection, 84(3):359-367
WHO. (2016). Public health, environmental and social determinants of health (PHE). Urban Ambient Air Pollution Database. The Global Health Observatory Data Repository.
Yahaya, A.I., Inomeme, A., Ajai, A.I. and Mann, A. (2019). Polycyclic aromatic hydrocarbons and heavy metals in smoked beef: Effect of solvents and extraction methods Journal of Faculty of Food Engineering, stefamcel Mare, University of Suceava, Romania Viii, issue 2-2019, pp. 111-122
Yahaya, A. R., Dinesh, K. V., Arivudainambi, S., Umer, M., & Khan, M. S. (2017). Polycyclic aromatic hydrocarbons in processed meat: A toxicological perspective Research Journal of Chemistry & Environment 19(6): 72-76.
