Abstract
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.
| Original language | English |
|---|---|
| Journal | Food Science and Biotechnology |
| DOIs | |
| Publication status | Published - 2019 Jan 1 |
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Keywords
- GC–MS
- Polycyclic aromatic hydrocarbons
- Processed food
- Reduction
- Seasoned-roasted laver
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Applied Microbiology and Biotechnology
Cite this
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. / Kang, Se Jin; Yang, Sung Yong; Lee, Jin Won; Lee, Kwang Won.
In: Food Science and Biotechnology, 01.01.2019.Research output: Contribution to journal › Article
}
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
PY - 2019/1/1
Y1 - 2019/1/1
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
UR - http://www.scopus.com/inward/record.url?scp=85062013727&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85062013727&partnerID=8YFLogxK
U2 - 10.1007/s10068-019-00569-w
DO - 10.1007/s10068-019-00569-w
M3 - Article
AN - SCOPUS:85062013727
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
SN - 1226-7708
ER -