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| Effect of Far Infrared Roasting on the Quality and of Polycyclic Aromatic Hydrocarbon Contents of Roasted Fish |
| XUE Guizhong, QIAO Mingwu, HUANG Xianqing, SONG Lianjun, SHEN Yue, WANG Fei, ZHAO Jiansheng, MA Xiangjie |
| 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2.Henan Provincial Engineering Research Center for Food Safety Control of Processing and Circulation, Zhengzhou 450002, China; 3.Henan Shuanghui Investment Development Co. Ltd., Luohe 462000, China |
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Abstract This study aimed to determine the effect of traditional charcoal grilling and far infrared roasting on texture properties and polycyclic aromatic hydrocarbons (PAHs) contents of cooked fish. The results showed that the two cooking methods differently affected the eating quality of cooked fish. Compared with charcoal-grilled fish, far infrared-roasted fish had significantly lower hardness and shearing force (P < 0.05), indicating improved tenderness. Moreover, far infrared-roast fish showed better texture properties, and far infrared roasting significantly decreased the production of PAH4 (benzo(a) anthracene, chry, benzo(k)fluoranthene and benzo(a)pyrene) and PAH16 (naphthalene, acenaphthylene, acenaphthene, fluorine, phenanthrene, anthracene, fluoranthene, pyrene, benzo(a)anthracene, chry, benzo(b)fluoranthene, benzo(k) fluoranthene, benzo(a)pyrene, indeno(1,2,3-c,d)pyrene, dibenz(a,h)anthracene, and benzo(g,h,i)perylene) (P < 0.05). The total amounts of total PAH16 and PAH4 in far infrared-roasted fish were 44.07% and 39.07%, respectively compared with traditional charcoal-grilled fish.
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2021, Vol. 35 
