A new article by Res. Asst. Ayşe Seray Engin has been published!
A new article by Res. Asst. Ayşe Seray Engin, a faculty member at the Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Istanbul Gelişim University (IGU), has been published.
Res. Asst. Ayşe Seray Engin's article titled
"Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources" has been published. The article, of which Res. Asst. Ayşe Seray Engin is one of the authors, consists of eight authors. The article was published in the
Foods magazine, which is ranked Q1. From the abstract of the article;
"Doner kebab is a traditional Turkish meat product produced from lamb, beef or poultry meat seasoned with a blend of spices such as salt, black pepper, cumin, thyme and/or sauces. The aim of this study was to determine 16 EU priority polycyclic aromatic hydrocarbons (PAHs) in doner kebabs cooked under four different heating sources (electricity, open gas, wood and charcoal grilling). For this purpose, 200 meat doner and 200 chicken doner kebab samples were obtained randomly from various buffets and restaurants located in Istanbul and analyzed by means of GC-MS. According to the results, benzo[a]pyrene and PAH4 levels, which are important PAH compounds as biomarkers, were significantly higher in chicken doner than in meat doner (p < 0.05). The highest occurrence of benzo[a]pyrene and PAH4 in meat and chicken doner samples was in the charcoal heating source, whereas the lowest occurrence was detected in electric grilling. In terms of all PAH compounds, cooking with an electric heating source caused the formation of fewer PAH compounds in doner kebab samples. Consequently, the fat content of fatty meat products such as doner kebab should be reduced, the contact of fat with the heating source (especially flame) and dripping of fat to the source should be prevented and overcooking of meat should be avoided...”
The article is cited as follows:
Akkaya, E., Colak, H., Hampikyan, H., Cakmak Sancar, B., Akhan, M.,
Engin, A. S., Cetin, O., & Bingol, E. B. (2024). Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources. Foods, 13(23), 3725. https://doi.org/10.3390/foods13233725
Click to access the full text of the article.
We congratulate Res. Asst. Ayşe Seray Engin and wish her continued academic studies.
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