Effects of Different Marinades and Types of Grills on Polycyclic Aromatic Hydrocarbon Content in Grilled Chicken Breast Tenderloins

Abstract

Grilling has become a widespread method of thermal food processing. However, food prepared in this way may be a source of carcinogenic organic compounds, such as polycyclic aromatic hydrocarbons (PAHs). The present study aimed to evaluate the impact of different marinades and grilling tools on PAH contamination of chicken breast tenderloins. Together with the determination of PAHs carried out using the QuEChERS-HPLC-FLD/DAD method, the meat's weight loss after the thermal process and the color of raw and grilled samples were analyzed. Statistically, the highest levels of PAH contamination were found in samples prepared on a charcoal grill without a tray, whereas the lowest were seen using the ceramic contact grill. Meat marination showed that universal and chicken marinades can be barriers against PAHs. Following requirements set in Commission Regulation (EU) No. 915/2023, none of the analyzed samples exceeded the maximum allowable level for B[a]P (5.0 µg/kg) and the sum of four marker-heavy PAHs (30.0 µg/kg). Thus, preparing meat before the thermal process, including marinades rich in phenolic compounds, and selecting a grilling method with appropriate grilling tools can ensure food safety and effectively reduce PAH contamination in grilled poultry meat.

Keywords: HPLC–FLD/DAD; PAHs; QuEChERS; chicken breast tenderloins; grill; marinades.

Figure 1

The HPLC–FLD chromatograms of heavy SCF PAHs from chicken breast tenderloin samples marinated in universal marinade (brown), honey mustard marinade (black), chicken marinade (blue), and without marination (pink), grilled on the charcoal grill without a tray.

Figure 2

Comparison of mean contents of B[a]P, 4 marker SFC PAHs, and 15 total PAHs for chicken breast tenderloin samples grilled on the charcoal grill without a tray (W1), charcoal grill with an aluminum tray (W2), ceramic contact grill (E1), and cast-iron grill (E2), marinated in various marinades: (a) universal marinade (KMU), (b) chicken marinade (KMK), (c) honey mustard marinade (KMM), and (d) without marination (KBM). * Different values for various marination treatments used in the same method of grilling followed by different lowercase letters (a–c) are significantly different at the α = 0.05 level. ** Different values for various grills in the same marination treatment followed by different capital letters (A–D) are significantly different at the α = 0.05 level.

Figure 3

Comparison of mean contents of B[a]P, 4 marker SFC PAHs, and total 15 PAHs for chicken breast tenderloin samples marinated in universal, chicken, and honey mustard marinades or without marination (KMU, KMK, KMM, and KBM, respectively), grilled on (a) a charcoal grill without a tray (W1), (b) a charcoal grill with an aluminum tray (W2), (c) a ceramic contact grill (E1), or (d) a cast-iron grill (E2). * Different values for various grills in the same method of marination treatment followed by different lowercase letters (a–c) are significantly different at the α = 0.05 level. ** Different values for various marination treatments in the same method of grilling followed by different capital letters (A–D) are significantly different at the α = 0.05 level.

Figure 4

The qualitative profiles of the 4 light and 15 heavy PAHs’ contents in the 19 PAHs in chicken breast tenderloins prepared on the charcoal grill without a tray (W1) and the charcoal grill with an aluminum tray (W2).

Figure 5

The qualitative profiles of the 4 light and the 15 heavy PAHs’ contents in the 19 PAHs in chicken breast tenderloins prepared on the electric ceramic contact grill (E1) and electric cast-iron contact grill (E2).