Effects of fat ratio and cooking method on the formation of polycyclic aromatic hydrocarbons in a semi-dry fermented sausage

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dc.authorid0000-0002-4158-0246
dc.authorid0000-0003-1580-5226
dc.authorid0000-0001-6720-7231
dc.authorid0000-0001-6340-828X
dc.contributor.authorKırkyol, Mine
dc.contributor.authorAkköse, Ahmet
dc.contributor.authorKaban, Güzin
dc.contributor.authorKaya, Mükerrem
dc.date.accessioned2026-07-14T10:35:04Z
dc.date.available2026-07-14T10:35:04Z
dc.date.issued2025
dc.departmentAÇÜ, Artvin Meslek Yüksekokulu, Aşçılık Bölümü
dc.description.abstractThe study examined the effects of fat ratios (10, 20, and 30%), cooking methods (hot plate and barbecue), and cooking degree (raw, rare, medium, or well) on the levels of polycyclic aromatic hydrocarbons (PAHs) and some physicochemical properties in a semi-dry fermented sausage, heat-treated sucuk (HTS). While the pH value increased depending on the cooking degree, moisture and fat contents decreased as the cooking degree increased. Fat ratio, cooking method, and cooking degree significantly affected the moisture retention, fat retention, and cooking yield of the samples (p < 0.01). The levels of benzo[a]pyrene (BaP) and total PAH4 (benzo[a]pyrene + benzo[a]anthracene + benzo[b]fluoranthene + chrysene) increased depending on the fat ratio and cooking degree. Moreover, barbecuing caused higher BaP and PAH4 formation. Similar results were also obtained for total PAH8 and PAH16 contents.
dc.identifier.doi10.1080/19440049.2025.2594551
dc.identifier.endpage89
dc.identifier.issn1944-0049
dc.identifier.issn1944-0057
dc.identifier.issue1
dc.identifier.startpage77
dc.identifier.urihttps://hdl.handle.net/11494/6327
dc.identifier.volume43
dc.identifier.wosWOS:001640459100001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.institutionauthorKırkyol, Mine
dc.institutionauthorid0000-0002-4158-0246
dc.language.isoen
dc.publisherTAYLOR & FRANCIS LTD
dc.relation.ispartofFOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectHeat-treated sucuk
dc.subjectFermented sausage
dc.subjectBarbecue
dc.subjectPAH
dc.subjectBaP
dc.titleEffects of fat ratio and cooking method on the formation of polycyclic aromatic hydrocarbons in a semi-dry fermented sausage
dc.typeArticle

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