BUKU ABSTRAK - Universiti Putra Malaysia

Food
Effects of Meat Preheating and Wrapping on the Levels of Polycyclic Aromatic
Hydrocarbons in Charcoal-grilled Meat
Prof. Dr. Jinap Selamat
Afsaneh Farhadian, Zaidul Islam Sarkar and Hanifah Nur Yani Lioe
Faculty of Food Science and Technology, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8946 8393; jinap@food.upm.edu.my
The contamination of polycyclic aromatic hydrocarbons PAHs by thermally treated high-protein foods, such
as charcoal-grilled meat products, is due to the generation by direct pyrolysis of food nutrients and the direct
deposition of PAHs from smoke produced through incomplete combustion of the thermal agents. This study
investigated the effects on the PAH (BaP, BbFln and Fln) contents by using two different types of treatments,
preheating (steam and microwave) and wrapping (aluminum and banana leaf) of the meat samples prior to
charcoal grilling. PAHs were extracted through tandem solid-phase extraction. The results showed that the applied
preheating and wrapping treatments on the samples strongly affect the PAHs levels in the charcoal-grilled meat.
No carcinogenic PAHs (BaP and BbFln) were detected in the samples after steam and microwave preheating or
aluminum wrapping treatments. Significant reductions of Fln content, of up to 46% and 81% in beef and chicken
samples, respectively, were observed in the study.
Keywords: Polycyclic aromatic hydrocarbons (PAHs), reduction, charcoal grilled meat, preheating, wrapping
Effect of Chemicals on Mycotoxin Reduction in Black and White Pepper
Prof. Dr. Jinap Selamat
Maryam Jalili, Son Radu and Noranizan Mohd. Adzahan
Faculty of Food Science and Technology, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8946 8393; jinap@food.upm.edu.my
Spices contamination poses health problems because they are often added to foods without further
processing or are consumed raw. This research has been conducted to study the reduction of aflatoxins (AFs) and
ochratoxin (OTA) in black and white pepper by applying chemicals during processing of pepper. The effect of
eighteen different chemicals, which included acidic compound (sulfuric acid, chloridric acid, phosphoric acid,
benzoic acid, citric acid and acetic acid), alkaline compound (ammonia, sodium bicarbonate, sodium hydroxide,
potassium hydroxide and calcium hydroxide), salts (acetate ammonium, sodium bisulfite, sodium hydrosulfite,
sodium chloride and sodium sulfate) and oxidizing agent (hydrogen peroxide and sodium hypochlorite) on AFs
and OTA reduction was investigated. Almost all of the applied chemicals showed a significant degree of reduction
on AFs and OTA (p < 0.05). The highest reduction (41.9 - 57.3 %) was obtained by using sodium hydroxide;
however, there was no significant difference between ammonia, sodium hypochlorite, calcium hydroxide,
potassium hydroxide, ammonia and hydrogen peroxide. The acids showed the lowest effectiveness.
Keywords: White pepper, black pepper, chemical treatment, aflatoxin, reduction
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