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. 2020 May 4;9(5):573. doi: 10.3390/foods9050573

Table 4.

Levels1 (μg/kg) of the four PAHs in the air-fried and deep-fat-fried chicken breast, thigh, and wing samples thawed in a microwave, in a refrigerator, or by water immersion.

Frying Method Thawing Method Chicken Part B(a)A B(b)F CRY B(a)P PAH42
Air frying Microwave Breasts 0.27 ± 0.03BXb 0.28 ± 0.05AXa 0.94 ± 0.12BXb 0.52 ± 0.03AXa 2.00 ± 0.20BXb
Thighs 0.31 ± 0.02AXb 0.24 ± 0.05AXa 1.06 ± 0.01BYb 0.54 ± 0.00BXa 2.15 ± 0.07BXYb
Wings 0.43 ± 0.04AXa 0.30 ± 0.05BXa 1.43 ± 0.10AXa 0.55 ± 0.05AXa 2.71 ± 0.18BXa
Refrigerator Breasts 0.26 ± 0.04AXa 0.19 ± 0.02BYb 0.95 ± 0.05AXb 0.56 ± 0.08AXa 1.96 ± 0.16BXb
Thighs 0.33 ± 0.03AXa 0.20 ± 0.02BXb 1.01 ± 0.05BYb 0.55 ± 0.02BXa 2.08 ± 0.07BYb
Wings 0.32 ± 0.04AYa 0.35 ± 0.05AXa 1.30 ± 0.08AXa 0.54 ± 0.09AXa 2.51 ± 0.18BXa
Water immersion Breasts 0.29 ± 0.02BXab 0.25 ± 0.04AXYa 1.04 ± 0.08BXa 0.51 ± 0.00BXa 2.08 ± 0.10BXa
Thighs 0.24 ± 0.04BYb 0.22 ± 0.03AXa 1.22 ± 0.09AXa 0.59 ± 0.05BXa 2.26 ± 0.09BXa
Wings 0.32 ± 0.02BYa 0.30 ± 0.06AXa 1.10 ± 0.11BYa 0.59 ± 0.09AXa 2.31 ± 0.24BXa
Deep-fat frying Microwave Breasts 0.42 ± 0.05AXa 0.33 ± 0.07AXYab 1.30 ± 0.09AXb 0.59 ± 0.07AYa 2.64 ± 0.14AXb
Thighs 0.39 ± 0.07AXa 0.31 ± 0.06AXb 1.44 ± 0.14AXab 0.76 ± 0.04AXYa 2.90 ± 0.2AXab
Wings 0.46 ± 0.06AXa 0.42 ± 0.04AXa 1.52 ± 0.06AXa 0.76 ± 0.13AXa 3.17 ± 0.15AXa
Refrigerator Breasts 0.35 ± 0.06AXa 0.40 ± 0.07AXa 1.21 ± 0.24AXa 0.64 ± 0.02AYa 2.60 ± 0.21AXa
Thighs 0.40 ± 0.03AXa 0.35 ± 0.03AXa 1.40 ± 0.09AXa 0.64 ± 0.02AYa 2.79 ± 0.09AXa
Wings 0.40 ± 0.03AXa 0.45 ± 0.06AXa 1.40 ± 0.09AXa 0.59 ± 0.01AXb 2.84 ± 0.09AYa
Water immersion Breasts 0.43 ± 0.05AXa 0.27 ± 0.02AYb 1.33 ± 0.05AXa 0.79 ± 0.03AXa 2.81 ± 0.13AXa
Thighs 0.40 ± 0.03AXa 0.27 ± 0.04AXb 1.33 ± 0.01AXa 0.78 ± 0.10AXa 2.78 ± 0.08AXa
Wings 0.46 ± 0.03AXa 0.36 ± 0.03AXa 1.38 ± 0.07AXa 0.73 ± 0.09AXa 2.93 ± 0.14AXYa

1: Each value represents the average of three independent repetitions ± standard deviation. 2: PAH4 is the sum of the benzo(a)anthracene (B(a)A), benzo(b)fluoranthene (B(b)F), chrysene (CRY), and benzo(a)pyrene (B(a)P) contents. A, B indicate statistically significant differences (p < 0.05) between the PAH levels of the same thawing methods and the same chicken meat parts where the frying method was varied. X, Y indicate statistically significant differences (p < 0.05) among the PAH levels of the same chicken meat parts and the same frying methods where the thawing method was varied. a, b indicate statistically significant differences (p < 0.05) among the PAH levels of the chicken meat parts where the same frying methods and same thawing methods were used.