Evaluation of the effect of boiling and deep frying as cooking method on the amounts of volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktailsof volatile nitrosamines and polycyclic aromatic hydrocarbons (PAHs) of smoked cocktails

Meat and meat products are important component of the diet and provide a large part of the proteins, vitamins and mineral requirements of the human body. However, cooking creates harmful and undesirable compounds in them. Among these, polycyclic aromatic hydrocarbons (PAHs) and volatile N-nitrosamines (VNAs) have received more attention due to their high carcinogenic potential. In this study, samples of smoked beef cocktail (55%) were randomly obtained from three reputable companies (20 samples from each brand) from protein supply centers in Kermanshah. Then, the amounts of three types of nitrosamines including N-nitrosodimethylamine (NDMA), N-nitrosopyrrolidine (NPYR) and N-nitrosopiperidine (NPIP) after extraction by dispersive liquid-liquid micro-extraction (DLLME) and two PAHs including benzo[a] pyrene (Bap) and benzo[a] anthracene (Ban) after separation by solid phase extraction method (SPE) were measured in samples cooked via two methods of boiling and deep frying using gas chromatography equipped with flame ionization detector ( GC-FID ). Based on the results, deep frying led to a significant increase in the amount of both nitrosamines and PAHs. However, the content of these compounds in the samples processed by boiling method was not statistically different from the control sample (p >0.05). Different brands also contained different amounts of nitrosamines and PAHs. Therefore, boiling method can be considered as a suitable and safe method for cooking meat and meat products.