TY - JOUR
T1 - Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixing ratio of seasoning oil and heat treatment in a model system
AU - Kang, Se Jin
AU - Yang, Sung Yong
AU - Lee, Jin Won
AU - Lee, Kwang Won
N1 - Funding Information:
Acknowledgements This research was supported by Korea University Grant (K1327111), and School of Life Sciences & Biotechnology of Korea University for BK21PLUS. The authors thank the Institute of Biomedical Science & Food Safety, CJ-Korea University Food in triplicate. Difference letters indicate significant differences at p \ 0.05 by Duncan’s multiple range test Safety Hall (Seoul, South Korea) for providing the equipment and facilities.
Funding Information:
This research was supported by Korea University Grant (K1327111), and School of Life Sciences & Biotechnology of Korea University for BK21PLUS. The authors thank the Institute of Biomedical Science & Food Safety, CJ-Korea University Food Safety Hall (Seoul, South Korea) for providing the equipment and facilities.
PY - 2019/8/1
Y1 - 2019/8/1
N2 - In food processing, polycyclic aromatic hydrocarbons (PAHs) can be generated during heat treatment, and the PAHs in seasoned-roasted (SR) laver can be reduced by checking points during manufacturing. Benzo (a) anthracene, chrysene, benzo (b) fluoranthene, and benzo (a) pyrene have been identified in SR laver via GC/MS. We confirmed that in practice, the PAHs in SR laver form from the mixed oil (57%) and roasting process (43%). To mitigate the formation of PAHs, we used a model system to change the mixing ratio of oil, roasting temperature, and time. A significant reduction (35%) was observed in the PAH level as the perilla oil was removed from the mixed oil composition and roasting continued at 350 °C for 10 s. These results show that the composition of the mixing oil and the parameters of the heat treatment are crucial factors that contribute to the formation of PAHs in roasted laver.
AB - In food processing, polycyclic aromatic hydrocarbons (PAHs) can be generated during heat treatment, and the PAHs in seasoned-roasted (SR) laver can be reduced by checking points during manufacturing. Benzo (a) anthracene, chrysene, benzo (b) fluoranthene, and benzo (a) pyrene have been identified in SR laver via GC/MS. We confirmed that in practice, the PAHs in SR laver form from the mixed oil (57%) and roasting process (43%). To mitigate the formation of PAHs, we used a model system to change the mixing ratio of oil, roasting temperature, and time. A significant reduction (35%) was observed in the PAH level as the perilla oil was removed from the mixed oil composition and roasting continued at 350 °C for 10 s. These results show that the composition of the mixing oil and the parameters of the heat treatment are crucial factors that contribute to the formation of PAHs in roasted laver.
KW - GC–MS
KW - Polycyclic aromatic hydrocarbons
KW - Processed food
KW - Reduction
KW - Seasoned-roasted laver
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U2 - 10.1007/s10068-019-00569-w
DO - 10.1007/s10068-019-00569-w
M3 - Article
AN - SCOPUS:85062013727
VL - 28
SP - 1247
EP - 1255
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
SN - 1226-7708
IS - 4
ER -