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The Analysis and Probabilistic Health Risk Assessment of Acrylamide Level in Commercial Nuggets Samples Marketed in Iran: Effect of Two Different Cooking Methods Publisher



Seilani F1 ; Shariatifar N1 ; Nazmara S1 ; Khaniki GJ1 ; Sadighara P1 ; Arabameri M2
Authors
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Authors Affiliations
  1. 1. Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran

Source: Journal of Environmental Health Science and Engineering Published:2021


Abstract

The aim of current study was to evaluate the acrylamide level in chicken, meat and shrimp nugget samples cooked in both traditional and industrial methods using “Quick, Easy, Cheap, Effective, Rugged, and Safe” QuEChERS extraction and gas chromatography-flame-ionization detection (GC-FID). Results revealed the traditional frying method has significant effect on the increase of acrylamide compared to industrial frying method and it was also found that the different cooking temperatures and time have significant effect on increase of acrylamide formation (p < 0.05), but type of edible oils had no significant effect. The highest acrylamide level found in shrimp nuggets (27 ± 1.5 ng/g) which fried by colza oil and traditional cooking method (6 min at 220 °C), while the lowest content of acrylamide found in chicken nuggets (7.3 ± 0.1 ng/g) which fried by corn oil and industrial method (3 min at 180 °C). Monte Carlo simulation (MCS) results indicated that the trend of potential non-carcinogenic risks on THQ for children was chicken nugget (3.51E-3) > meat nugget (1.36E-3) > shrimp nugget (1.43E-4) and for adults was chicken nugget (3.49E-4) > meat nugget (1.35E-4) > shrimp nugget (1.38E-5). The health risk of acrylamide for adults and children, was considerably lower than the safe risk limits (HQ >1 and CR > 1E-4) for Iranian population. © 2021, Springer Nature Switzerland AG.
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