Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fats
International Journal of Food Properties · Eylül 2017
YÖKSİS Kayıtları
Formation of polycyclic aromatic hydrocarbons PAHs in beef and lamb kokorec Effects of different animal fats
International Journal of Food Properties · 2016 SCI
DOÇENT ALİ SAMET BABAOĞLU →
Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fats
International Journal of Food Properties · 2017 SCI-Expanded
DOÇENT ALİ SAMET BABAOĞLU →
Formation of polycyclic aromatic hydrocarbons PAHs in beef and lamb kokorec Effects of different animal fats
International Journal of Food Properties · 2017 SSCI
PROFESÖR MUSTAFA KARAKAYA →
Makale Bilgileri
DergiInternational Journal of Food Properties
Yayın TarihiEylül 2017
Cilt / Sayfa20 · 1960-1970
Scopus ID2-s2.0-85009734008
Erişim🔓 Açık Erişim
Özet
Traditional 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 µg/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.
Yazarlar (3)
1
Ali Samet Babaoğlu
ORCID: 0000-0003-4643-7454
2
Mustafa Karakaya
ORCID: 0000-0002-6436-3658
3
Fatih Öz
Anahtar Kelimeler
Animal fats
Charcoal grilling
Kokorec
Polycyclic aromatic hydrocarbons
Small intestines
Kurumlar
Atatürk Üniversitesi
Erzurum Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
26
Atıf
3
Yazar
5
Anahtar Kelime