Skip to Main content Skip to Navigation
Journal articles

Effects of pan cooking on micropollutants in meat

Abstract : This work presents the effects of pan cooking on PCBs, PCDD/Fs, pesticides and trace elements in meat from a risk assessment perspective. Three different realistic cooking intensities were studied. A GC_GC-TOF/MS method was set up for the multiresidue analysis of 189 PCBs, 17 PCDD/Fs and 16 pesticides whereas Cd, As, Pb and Hg were assayed by ICP-MS. In terms of quantity, average PCB losses after cooking were 18 ± 5% for rare, 30 ± 3% for medium, and 48 ± 2% for well-done meat. In contrast, average PCDD/F losses were not significant. For pesticides, no loss occurred for aldrin, lindane, DDE or DDD, whereas losses exceeding 80% were found for dieldrin, sulfotep or phorate. Losses close to the margin of error were observed for trace elements. These results are discussed in light of the physicochemical properties of the micropollutants as well as of water and fat losses into cooking juice.
Complete list of metadata

Cited literature [48 references]  Display  Hide  Download

https://hal.inrae.fr/hal-02628335
Contributor : Migration Prodinra Connect in order to contact the contributor
Submitted on : Tuesday, May 26, 2020 - 10:47:47 PM
Last modification on : Wednesday, November 3, 2021 - 7:23:32 AM

File

Planche-FC-2017_2.pdf
Files produced by the author(s)

Licence


Distributed under a Creative Commons Attribution - NonCommercial - NoDerivatives 4.0 International License

Identifiers

Citation

Christelle Planche, Jérémy Ratel, Patrick Blinet, Fédéric Mercier, Magaly Angénieux, et al.. Effects of pan cooking on micropollutants in meat. Food Chemistry, Elsevier, 2017, 232, pp.395-404. ⟨10.1016/j.foodchem.2017.03.049⟩. ⟨hal-02628335⟩

Share

Metrics

Record views

63

Files downloads

150