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Effect of lignin on the formation of polycyclic aromatic hydrocarbons in smoked and grilled meat products. 2024

Yangyang Ma, and Ju Lin, and Miaoyun Li, and Yaodi Zhu, and Lijun Zhao, and Dong Liang, and Dong Hyun Cho, and Gaiming Zhao
College of Food Science and Technology, Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou 450002, China; International Joint Laboratory of Meat Processing and Safety in Henan province, Henan Agricultural University, Zhengzhou 450002, China.

In order to explore the influence of wood types on formation of polycyclic aromatic hydrocarbons (PAHs) in traditional smoked and grilled meat products, the effect of lignin in woods on formation of PAHs was investigated in meat model systems. The results showed that PAHs formation was much dependent on the heating conditions. The addition of lignin led to significantly increased PAHs, which being connected with lignin structure. In comparison, the formation of PAHs was more facilitated by lignin with G structure than that with G/S structure. However, further study of adding lignin precursors demonstrated that lignin precursors with S structure were more favorable to the formation of PAHs than those with G structure. It was proposed that the relative content and activity of G/S structure of lignin in wood played a significant role in the formation of PAHs, which might provide theoretical reference for inhibition of PAHs fundamentally.

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