The contents of benzopyrene in samples baked at 10℃ for 20 minutes and 30 minutes were not detected, which were 1.2μg/kg and 3.6 μ g/kg respectively. At 230℃, the contents of benzopyrene in the three samples were 0, 2.0 and 5.4μg/kg, respectively.
From this experiment, it can be seen that baking temperature has a direct impact on the content of benzopyrene in barbecue food, and prolonged baking time will lead to an increase in benzopyrene content.
In the electric oven at 180℃, the chicken wings were roasted for about 18 minutes. In the electric oven at 230℃, the chicken wings were roasted for about 12 minutes, and no benzopyrene was detected when the chicken wings were just roasted. After baking, the content of benzopyrene increased with the increase of baking time.
draw
draw
Therefore, Professor Shen reminds consumers:
First of all, try to choose the electric baking method and improve the processing method. Pay attention to the temperature of the kebabs, and eat them when they are cooked. Don't deliberately pursue the aroma of burnt meat. Cooking at high temperature or baking food directly on charcoal fire is not recommended. The content of benzopyrene in burnt meat products is generally high, so try to cut off the blackened part when eating mutton skewers.
Secondly, we should pay attention to a balanced and diverse diet. It is best to eat mutton kebabs with some fresh fruits and vegetables. Because fruits and vegetables are rich in dietary fiber, it helps to reduce the harm of eating barbecue to the body and play a certain role in cleaning up the intestines.
Finally, pay attention to home fumes. When frying food at home, you must exhaust and ventilate, in addition to avoiding choking fumes, you can also reduce the intake of benzopyrene in the fumes.