Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fats

Basit Öğe Kaydı
dc.contributor.authorBabaoglu, Ali Samet
dc.contributor.authorKarakaya, Mustafa
dc.contributor.authorOz, Fatih
dc.date.accessioned2020-03-26T19:41:47Z
dc.date.available2020-03-26T19:41:47Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractTraditional kokorec, which is one of the products of offal (edible by-products) and consumed enthusiastically in Turkey, is produced from fresh and washed lamb and calf small intestines. Some health risks can occur unless hygiene and sanitation rules are followed and proper cooking procedures are applied during the production process of kokorec. One of the most important among these risks is the microbial origin hazard and another is the formation of polycyclic aromatic hydrocarbons. In this study, the aim was to determine the concentrations of eight polycyclic aromatic hydrocarbons formed during the cooking of kokorec produced from beef and lamb small intestines by adding various animal fats. Polycyclic aromatic hydrocarbonformation was specified in ready-to-consume kokorec samples in which eight polycyclic aromatic hydrocarbon concentrations varied between 3.07 and 40.11 mu g/kg. The consumption of lamb kokorec could be recommended to consumers because its average total eight polycyclic aromatic hydrocarbon concentration was lower than that of beef kokorec.en_US
dc.description.sponsorshipAcademic Staff Training Program (OYP) Coordination Unit [2014 OYP-046]en_US
dc.description.sponsorshipThis study was funded by Academic Staff Training Program (OYP) Coordination Unit (2014 OYP-046).en_US
dc.identifier.doi10.1080/10942912.2016.1225761en_US
dc.identifier.endpage1970en_US
dc.identifier.issn1094-2912en_US
dc.identifier.issn1532-2386en_US
dc.identifier.issue9en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1960en_US
dc.identifier.urihttps://dx.doi.org/10.1080/10942912.2016.1225761
dc.identifier.urihttps://hdl.handle.net/20.500.12395/35137
dc.identifier.volume20en_US
dc.identifier.wosWOS:000405628500003en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS INCen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD PROPERTIESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectPolycyclic aromatic hydrocarbonsen_US
dc.subjectKokorecen_US
dc.subjectAnimal fatsen_US
dc.subjectCharcoal grillingen_US
dc.subjectSmall intestinesen_US
dc.titleFormation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fatsen_US
dc.typeArticleen_US

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