Effect of Application of Seasonings/Spices and Heating/ Processing Methods on the Levels of Polycyclic Aromatic Hydrocarbons and Heavy Metals in Cooked, Fried and Roasted Meats Sold within Enugu Metropolis

Okeke O, Aburum Cm, Ozuah Ac and Ezeh E
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Okeke O: Plastic Production Unit, Scientific Equipment Development Institute, Enugu, Nigeria
Aburum Cm: Machine shop, Scientific Equipment Development Institute, Enugu, Nigeria
Ozuah Ac: Integrated Science Department, Nwafor Orizu College of Education, Nsugbe, Nigeria
Ezeh E: Chemical Engineering Department, Nnamdi Azikiwe University, Awka, Nigeria

International Journal of Environmental Sciences & Natural Resources, 2018, vol. 12, issue 4, 111-118

Abstract: Studies were carried out to evaluate the effect of application of seasonings/spices and heating/processing methods on the levels of polycyclic aromatic hydrocarbons and heavy metals in cooked, fried and roasted meats sold within Enugu metropolis using relevant established analytical procedures and instrumentation. Out of the ten polycyclic aromatic hydrocarbons (PAHs) studied, only eight (phenanthrene, anthracene, benzo @anthracene, benzo@ pyrene, acenapthene, pyrene, chrysene and fluorene) were detected in the meat samples. The mean levels of these PAHs in the meat samples were found to be statistically significant at p

Keywords: earth and environment journals; environment journals; open access environment journals; peer reviewed environmental journals; open access; juniper publishers; ournal of Environmental Sciences; juniper publishers journals; juniper publishers reivew (search for similar items in EconPapers)
Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:adp:ijesnr:v:12:y:2018:i:4:p:111-118

DOI: 10.19080/IJESNR.2018.12.555844

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