Polycyclic aromatic hydrocarbons in seasoned-roasted laver and their reduction according to the mixing ratio of seasoning oil and heat treatment in a model system.

ABSTRACT: In food processing, polycyclic aromatic hydrocarbons (PAHs) can be generated during heat treatment, and the PAHs in seasoned-roasted (SR) laver can be reduced by checking points during manufacturing. Benzo (a) anthracene, chrysene, benzo (b) fluoranthene, and benzo (a) pyrene have been identified in SR laver via GC/MS. We confirmed that in practice, the PAHs in SR laver form from the mixed oil (57%) and roasting process (43%). To mitigate the formation of PAHs, we used a model system to change the mixing ratio of oil, roasting temperature, and time. A significant reduction (35%) was observed in the PAH level as the perilla oil was removed from the mixed oil composition and roasting continued at 350 °C for 10 s. These results show that the composition of the mixing oil

SUBMITTER: Kang SJ 

PROVIDER: S-EPMC6595040 | biostudies-literature | 2019 Aug

REPOSITORIES: biostudies-literature