Hydrogen gas-grilling in meat: impact on odor profile and contents of polycyclic aromatic hydrocarbons and volatile organic compounds

Beriain Apesteguía, María José; Gómez Bastida, Inmaculada; García Murillo, Susana; Urroz Unzueta, José Carlos; Diéguez Elizondo, Pedro; Ibáñez Moya, Francisco C.

Publication:
Hydrogen gas-grilling in meat: impact on odor profile and contents of polycyclic aromatic hydrocarbons and volatile organic compounds

dc.contributor.author	Beriain Apesteguía, María José
dc.contributor.author	Gómez Bastida, Inmaculada
dc.contributor.author	García Murillo, Susana
dc.contributor.author	Urroz Unzueta, José Carlos
dc.contributor.author	Diéguez Elizondo, Pedro
dc.contributor.author	Ibáñez Moya, Francisco C.
dc.contributor.department	Ingeniería	es_ES
dc.contributor.department	Ingeniaritza	eu
dc.contributor.department	Institute on Innovation and Sustainable Development in Food Chain - ISFOOD	en
dc.contributor.department	Ciencias	es_ES
dc.contributor.department	Zientziak	eu
dc.date.accessioned	2024-08-13T14:43:49Z
dc.date.available	2024-08-13T14:43:49Z
dc.date.issued	2024
dc.date.updated	2024-08-13T14:29:14Z
dc.description.abstract	The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs. An electronic nose was used to evaluate the odor profile. Total high-molecular-weight PAHs ranged from 19.59 to 28.65 µg/kg with butane and from 1.83 to 1.61 µg/kg with hydrogen. Conversely, total low-molecular-weight PAHs went from 184.41 to 286.03 µg/kg with butane and from 36.88 to 41.63 µg/kg with hydrogen. Aldehydes and alkanes were the predominant family in a total of 59 VOCs. Hydrogen gas-grilling reduced significantly (p < 0.05) the generation of VOCs related to lipid oxidation. The odor profile was not modified significantly despite the change of PAHs and VOCs. The findings indicate that hydrogen is a viable alternative to butane for grilling horse meat. Hydrogen gas-grilling may be regarded as a safe cooking procedure of meat from a PAH contamination point and perhaps sustainable environmentally compared to a conventional technique. The present study provides the basis for the use of hydrogen gas in grilled meat.	en
dc.format.mimetype	application/pdf
dc.identifier.citation	Beriain, M. J., Gómez, I., García, S., Urroz, J. C., Diéguez, P. M., Ibañez, F. C. (2024) Hydrogen gas-grilling in meat: impact on odor profile and contents of polycyclic aromatic hydrocarbons and volatile organic compounds. Foods, 13(15), 1-16. https://doi.org/10.3390/foods13152443.
dc.identifier.doi	10.3390/foods13152443
dc.identifier.issn	2304-8158
dc.identifier.uri	https://academica-e.unavarra.es/handle/2454/50706
dc.language.iso	eng
dc.publisher	MDPI
dc.relation.ispartof	Foods 2024, 13(15), 2443
dc.relation.publisherversion	https://doi.org/10.3390/foods13152443
dc.rights	© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.
dc.rights.accessRights	info:eu-repo/semantics/openAccess
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.subject	Alternative fuel	en
dc.subject	Thermal treatment	en
dc.subject	Odor compounds	en
dc.subject	PAHs	en
dc.subject	Safety	en
dc.title	Hydrogen gas-grilling in meat: impact on odor profile and contents of polycyclic aromatic hydrocarbons and volatile organic compounds	en
dc.type	info:eu-repo/semantics/article
dc.type.version	info:eu-repo/semantics/publishedVersion
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