Park, Keun-Cheol Pyo, HeeSoo Kim, WooSeok Yoon, Ki Sun 2024-01-20T01:03:23Z 2024-01-20T01:03:23Z 2021-09-05 2017-07 0309-1740 https://pubs.kist.re.kr/handle/201004/122564 We investigated the effects of different grilling tools, temperatures, and tea marinades on the formation of benzo[a]pyrene in grilled pork belly as well as the antioxidant capacities of tea marinades. The least amount of benzo[a]pyrene was detected in modified charcoal-grilled pork belly (1.28 mu g/kg). The highest risk factors for the formation of benzo[a]pyrene are direct contact with flames and fat excess on the heating source. A modified charcoal grill can be used as an alternative grilling tool to meet consumer needs for safety and taste. The marination of pork bellies with tea increased radical-scavenging activity and prevented lipid oxidation in proportion to the concentration of tea infusion and marinating time. The yerba mate tea marinade significantly increased the radical-scavenging activity and prevented benzo[a]pyrene formation more than the green tea marinade. Tea marinade can be applied to seasoning or sauce as pretreatment to preserve the quality of meat and to decrease benzo[a]pyrene formation during cooking. (C) 2017 Elsevier Ltd. All rights reserved. English ELSEVIER SCI LTD POLYCYCLIC AROMATIC-HYDROCARBONS MATE ILEX-PARAGUARIENSIS ANTIOXIDANT ACTIVITY GREEN TEA EXTRACTS STABILITY MEAT COMPOUND AMINES IRON Effects of cooking methods and tea marinades on the formation of benzo[a]pyrene in grilled pork belly (Samgyeopsal) Article 10.1016/j.meatsci.2017.02.012 1 MEAT SCIENCE, v.129, pp.1 - 8 MEAT SCIENCE 129 1 8 scie scopus 000402348700001 2-s2.0-85013104726 Food Science & Technology Food Science & Technology Article POLYCYCLIC AROMATIC-HYDROCARBONS MATE ILEX-PARAGUARIENSIS ANTIOXIDANT ACTIVITY GREEN TEA EXTRACTS STABILITY MEAT COMPOUND AMINES IRON Benzo[a]pyrene (BaP) Pork belly (Samgyeopsal) Cooking methods Marinade Green tea Yerba mate tea