Reduction of polycyclic aromatic hydrocarbons in pork burgers using high-pressure processed white grape pomace

Abstract

This study evaluates the impact of incorporating high hydrostatic pressure-treated white grape pomace (WGP) into pork burgers on the formation of polycyclic aromatic hydrocarbons (PAHs) during barbecue cooking. Five formulations were tested: a control, a commercial sample with sulphites, and three with increasing levels of WGP (0.5%, 1%, 3%). The burgers were cooked over charcoal briquettes, and changes in lipid oxidation, volatile compound profiles, and PAH content were analyzed. Results demonstrated that WGP significantly reduced PAH levels, particularly phenanthrene and fluorene, compared to the control, without altering the proximate composition, color, or lipid oxidation. The proportion of C18:3 fatty acids also increased with higher WGP levels, with 3% pomace showing the highest values. In total, 74 volatile compounds were identified, including aldehydes, ketones, acids, and alcohols, mainly derived from fatty acid oxidation. Commercial burgers had the highest levels of aldehydes like hexanal and nonanal, and alcohols such as 2-isopropyl-5-methyl-1-hexanol. Terpenes like α-pinene and D-limonene, from added spices, were also more abundant in commercial burgers. No significant differences were found in these compounds between control and pomace-added samples. Overall, WGP reduces PAH formation while preserving the burgers' physicochemical properties, offering a promising approach to enhancing the safety and quality of grilled meat. • Adding grape pomace (WGP) does not influence composition and color of burgers. • Incorporating WGP into burgers reduces PAH content during barbecue cooking. • The antioxidant properties of WGP could effectively inhibit PAH formation. • Lipid oxidation was higher in commercial burgers with sulfites. • The use of sulfites reduced PAH formation.

Topics & Concepts