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Mitigation of polycyclic aromatic hydrocarbons (PAHs) in roasted beef patties by cold plasma treatment and products quality evaluation

Yuke Houa,1, Yangjian Hub,1, Min Lic, Jiahui Nongd, Fengyuan Xiea, Yuhan Fana, Jianhao Zhanga, Xianming Zenga, Minyi Hana,c (), Xinglian Xua, Xia Wanga
Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 2100095, China
Center for Food and Drug Safety Inspection of Maanshan, Maanshan Administration for Market Regulation, Maanshan 243000, China
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China

1 Authors contributed equally to this article.

Peer review under responsibility of Tsinghua University Press.

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Abstract

The cold plasma (CP) technique was applied to alleviate the contamination of polycyclic aromatic hydrocarbon (PAH) in this investigation. Two different CP treatments methods were implemented in the production of beef patties, to investigate their inhibition and degradation capacity on PAHs. With 5 different cooking oils and fats addition, the inhibition mechanism of in-package cold plasma (ICP) pretreatment was explored from the aspect of raw patties fatty acids composition variation. The results of principal component analysis showed that the first two principal components accounted for more than 80% of the total variation in the original data, indicating that the content of saturated fatty acids was significantly positively correlated with the formation of PAHs. ICP pretreatment inhibited the formation of PAHs by changing the composition of fatty acids, which showed that the total amount of polyunsaturated fatty acids decreased and the total amount of monounsaturated fatty acids increased. Sensory discrimination tests demonstrated there were discernable differences between 2 CP treated samples and the controls, utilization of the ICP pretreatment in meat products processing was expected to achieve satisfying eating quality. In conclusion, CP treatment degraded PAHs through stepwise ring-opening oxidation in 2 reported pathways, the toxicity of PAHs contaminated products was alleviated after CP treatment.

Keywords

Roasted beefPolycyclic aromatic hydrocarbonsCold plasmaMitigation mechanismProduct quality evaluation

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Food Science and Human Wellness
Volume 13 Issue 5,
September 2024
Pages 2993-3005
DOI: 10.26599/FSHW.2022.9250242
Cite this article:
Hou Y, Hu Y, Li M, et al. Mitigation of polycyclic aromatic hydrocarbons (PAHs) in roasted beef patties by cold plasma treatment and products quality evaluation. Food Science and Human Wellness, 2024, 13(5): 2993-3005. https://doi.org/10.26599/FSHW.2022.9250242
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Information of the 5 chosen volatile compounds

Volatile flavor compounds Classification Low content (ng/mL) High content (ng/mL) Odor threshold (10-6)
Note: Five couples of olfactory pills were prepared at the low and high concentrations in ethanol respectively, ethanol olfactory pills were used as background controls in the test.
Dimethyl sulfide Sulfur-containing compounds 50.00 200.00 0.063[24]
Hexanal n-Aldehydes 125.10 350.28 0.33[25] psychometric
Octanal n-Aldehydes 20.50 82.00 0.17[25] psychometric
2,3-Butanedione Ketones 245.25 735.75 0.0086[26]
2-Methyl butanal Strecker aldehydes 100.00 300.00 1.00[27]

Degradation and inhibition of PAH8 in different oils or fats addition treatments samples.

PAH8 content (ng/g) Oils or fats Control BT BF PF CO SO
Note: Different uppercase letters in the same column indicate significant different between every triple of CPN, CP0 and CPD (P < 0.05); different lowercase letter in the same row indicated significant different (P < 0.05). ND means not detect.
CPN 0.23 ± 0.03Xbc 0.20 ± 0.02Xbc 0.24 ± 0.01Xbc 0.17 ± 0.04Yc 0.26 ± 0.06Yb 0.48 ± 0.04Xa
BaA CP0 0.04 ± 0.003Ye 0.09 ± 0.01Yc 0.07 ± 0.01Yd 0.05 ± 0.01Ze 0.15 ± 0.01Zb 0.20 ± 0.01Ya
CPD 0.18 ± 0.04Xde 0.12 ± 0.01Ye 0.23 ± 0.04Xcd 0.26 ± 0.01Xc 0.35 ± 0.03Xb 0.53 ± 0.06Xa
CPN 0.28 ± 0.01Xd 0.34 ± 0.04Xcd 0.30 ± 0.02Xd 0.36 ± 0.02Yc 0.49 ± 0.05Xb 0.75 ± 0.05Xa
Ch CP0 0.21 ± 0.004Yb 0.20 ± 0.01Yb 0.22 ± 0.02Yb 0.21 ± 0.002Zb 0.54 ± 0.06Xa 0.48 ± 0.10Ya
CPD 0.21 ± 0.01Yc 0.24 ± 0.01Yc 0.26 ± 0.03XYc 0.59 ± 0.06Xb 0.57 ± 0.03Xb 0.85 ± 0.01Xa
CPN 18.43 ± 0.47Xb 180.85 ± 25.78Xa 7.50 ± 1.20Xb 2.42 ± 0.74Xb 14.34 ± 5.36Xb 1.56 ± 0.28Xb
BbF CP0 1.43 ± 0.11Yc 6.07 ± 0.20Ya 1.12 ± 0.001Yc 1.93 ± 0.12XYc 3.18 ± 1.12Yb ND
CPD 1.26 ± 0.10Yb 4.19 ± 0.98Ya 1.12 ± 0.003Yb 1.40 ± 0.14Yb 1.18 ± 0.04Yb 1.35 ± 0.18Xb
CPN 1.58 ± 0.01Xc 24.68 ± 3.54Xa 9.14 ± 1.43Xb 1.67 ± 0.19Xc 1.54 ± 0.02Yc 1.67 ± 0.01Xc
BkF CP0 1.52 ± 0.004Yb 6.55 ± 0.41Ya 1.55 ± 0.03Yb 1.58 ± 0.01Xb 1.61 ± 0.03Xb 1.55 ± 0.01Yb
CPD 1.56 ± 0.01Xb 2.36 ± 0.74Ya 1.52 ± 0.003Yb 1.55 ± 0.04Xb 1.53 ± 0.001Yb 1.56 ± 0.02Yb
CPN 0.83 ± 0.006a 0.51 ± 0.01Yb 0.43 ± 0.01Xc 0.43 ± 0.01Xc 0.44 ± 0.01Zc 0.51 ± 0.01Xb
BaP CP0 ND 0.48 ± 0.03Yb ND ND 0.59 ± 0.03Ya 0.48 ± 0.02Xb
CPD ND 0.75 ± 0.06Xa 0.43 ± 0.01Xc 0.43 ± 0.01Xc 0.48 ± 0.003Xbc 0.52 ± 0.03Xb
CPN 1.59 ± 0.14Xb 8.49 ± 0.22Za 1.24 ± 0.15Xc 1.54 ± 0.28Xb 1.10 ± 0.03Xc 1.09 ± 0.13Xc
IP CP0 0.81 ± 0.01Yb 11.81 ± 0.52Xa ND 0.82 ± 0.003Yb 1.04 ± 0.02Xb 0.84 ± 0.01Yb
CPD 1.67 ± 0.23Xb 9.98 ± 1.13Ya 1.06 ± 0.10Yb 0.87 ± 0.01Yb 1.10 ± 0.06Xb 0.89 ± 0.05Yb
CPN 8.04 ± 0.82Xb 12.31 ± 1.76Xa 8.18 ± 0.14Yb 7.30 ± 0.57Xbc 10.64 ± 1.07Xa 5.84 ± 0.84Xc
DhA CP0 3.60 ± 0.27Yd 7.26 ± 0.41Yb 15.38 ± 0.94Xa 4.50 ± 1.30Ycd 5.82 ± 0.75Ybc 5.14 ± 1.13Xcd
CPD 0.80 ± 0.04Zc 7.24 ± 1.52Yb 10.48 ± 3.18Ya 4.58 ± 0.79Yb 5.45 ± 0.17Yb 4.46 ± 0.78Xb
CPN 0.81 ± 0.003Xc 1.37 ± 0.03Xb 1.45 ± 0.18Xab 1.69 ± 0.24Xa 1.29 ± 0.17Xb 1.55 ± 0.13Xab
BgP CP0 0.80 ± 0.01Xd 0.95 ± 0.03Yb 1.03 ± 0.06Ya 0.86 ± 0.01Ycd 0.94 ± 0.04Yb 0.91 ± 0.08Ybc
CPD 0.81 ± 0.004Xa 0.85 ± 0.03Za 0.84 ± 0.02Ya 0.82 ± 0.01Ya 0.90 ± 0.13Ya 0.81 ± 0.003Ya
CPN 31.82 ± 1.07Xb 228.50 ± 29.91Xa 28.05 ± 2.15Xb 16.07 ± 0.71Xb 20.93 ± 2.76Xb 15.16 ± 1.06Xb
Total PAH8 CP0 8.41 ± 0.37Ye 33.28 ± 0.47Ya 20.29 ± 1.64Yb 11.27 ± 1.60Yd 15.54 ± 2.30Yc 9.61 ± 1.04Yde
CPD 6.54 ± 0.16Zd 25.72 ± 1.85Ya 17.80 ± 0.82Yb 10.50 ± 0.95Yc 11.56 ± 0.30Yc 10.90 ± 1.14Yc

Fatty acid composition (g/100 g) of unroasted patties without ICP pretreating / after ICP pretreating.

Oils or fats types BT BF PF CO SO Treatment effects
Note: Treatment effects shows whether significant differences existed in the same row of the same oil or fat addition samples; “*” represents significant difference between CPN and CP0 in the same row (P < 0.05). “\” means not detected.
CPN CP0 CPN CP0 CPN CP0 CPN CP0 CPN CP0 CPN CP0
C14:0 490.65 ± 34.46 540.29 ± 98.24 116.73 ± 6.46* 63.91 ± 1.88 32.64 ± 5.86 20.93 ± 2.59 \ 8.90 ± 0.81 8.78 ± 1.68* 6.11 ± 1.28 BT > BF > SO = PF BT > BF = SO = CO = PF
C14:1 80.19 ± 5.63 94.25 ± 15.5 25.90 ± 3.73 \ \ \ \ \ \ \ BT > BF \
C15:0 38.96 ± 5.78 48.67 ± 2.07* 14.41 ± 1.85 \ \ \ \ \ \ \ BT > BF \
C16:0 1357.83 ± 101.39 1809.98 ± 68.18* 1121.17 ± 41.83* 711.85 ± 55.54 587.04 ± 8.72* 505.56 ± 10.68 255.72 ± 8.67 265.50 ± 39.79 404.41 ± 36.13 415.81 ± 47.66 BT > BF > PF > SO > CO BT > BF > PF > SO > CO
C16:1 104.67 ± 16.63 130.26 ± 11.79 89.12 ± 9.01* 41.74 ± 4.07 34.93 ± 4.38 52.57 ± 5.20* 9.89 ± 0.60 12.41 ± 2.04 10.05 ± 1.02 20.11 ± 0.50* BT = BF > PF > SO = CO BT > PF > BF > SO = CO
C17:0 28.32 ± 2.75 35.71 ± 3.31* 41.43 ± 0.57 45.93 ± 5.44 \ \ \ \ \ \ BF > BT BF = BT
C18:0 540.65 ± 30.47 643.78 ± 34.71* 1709.55 ± 128.14* 1189.76 ± 54.31 406.47 ± 32.14 350.36 ± 27.56 \ \ 301.40 ± 8.62 294.39 ± 24.74 BF > BT > PF > SO BF > BT > PF = SO
C18:1 n9t 151.16 ± 5.01 164.18 ± 15.91 275.83 ± 6.61 1073.81 ± 31.01* \ \ 164.39 ± 2.82 203.28 ± 17.19 20.32 ± 1.81 20.20 ± 2.67 BF > CO > BT > SO BF > BT > CO > SO
C18:1 n9c 961.48 ± 111.76 1297.39 ± 64.77* 1326.83 ± 44.05* 1066.04 ± 37.59 1266.70 ± 37.22* 1104.98 ± 35.51 2477.59 ± 25.75 2717.02 ± 152.65 1291.05 ± 60.19* 1092.18 ± 92.89 CO > BF = SO = PF > BT CO > BT > PF = SO = BF
C18:2 n6t \ 34.26 ± 4.28 23.95 ± 2.07 32.94 ± 4.19* \ 29.18 ± 1.63 138.39 ± 1.93 159.48 ± 12.24 18.33 ± 1.34 20.21 ± 2.34 CO > BF > SO CO > BT = BF ≥ PF ≥ SO
C18:2 n6c 84.35 ± 6.38 100.91 ± 18.18 246.79 ± 30.15* 145.69 ± 7.93 302.50 ± 17.61* 260.27 ± 14.48 746.90 ± 39.96 802.22 ± 64.81 3313.53 ± 184.31* 2243.35 ± 81.18 SO > CO > PF ≥ BF ≥ BT SO > CO > PF > BF = BT
C20:0 31.85 ± 4.26 40.27 ± 5.82 14.84 ± 1.35 13.89 ± 2.03 \ 35.50 ± 2.18 28.24 ± 1.41* 23.35 ± 2.20 \ 42.11 ± 3.05 BT = CO > BF SO ≥ BT ≥ PF > CO > BF
Others 458.91 518.99 \ \ \ \ 394.51 415.13 \ \

Results of discrimination tests under the triangle test method.

Comparing group Correct answer P value Satisfied variation
compared to the latter compared to the former
Note: Satisfied variation means the samples were received positive remarks from the panelists. The maximum allowable ratio of the correct answers Pd = 40%, and the significance level of two-tailed test was set as P < 0.05.
CPD-CP0 29 0.6765 10 (34.48%) 19 (65.52%)
CP0-CPN 27 0.6058 16 (59.26%) 11 (40.74%)
CPD-CPN 23 0.4610 8 (34.78%) 15 (65.22%)