Evaluation of the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Chicken Cooked by Saudi Traditional Methods and Their Dietary Risk Assessment

Evaluation of the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Chicken Cooked by Saudi Traditional Methods and Their Dietary Risk Assessment

This study evaluates the formation of 13 polycyclic aromatic hydrocarbons (PAHs) in chicken thighs and breasts, cooked by different methods. These methods are: madhbi, charcoal mandi, electric oven mandi, gas flame oven mandi and shawaya. Chicken samples were collected from a restaurant in Riyadh, S...

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Bibliographic Details
Main Authors: Abdullah A. Al Sayari, Mohammed A. Almutairi, Turki S. Alsaleem, Turki Abu Hamrh, Naseer Al Thenyian, Abdullah I. Al Tamim, Abdullah M. Alowaifeer
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2023-04-01
Series:International Journal of Food Studies
Subjects:
PAHs
HPLC
Chicken
Risk Assessment
Margin of Exposure
Online Access:https://www.iseki-food-ejournal.com/article/425
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