Polycyclic aromatic hydrocarbon formation in duck patties: A comparative study of thermal processing methods with...

This study compares four thermal processing methods (pan-frying PF, oven baking OB, air frying AF, microwave MW) on nutrient degradation and polycyclic aromatic hydrocarbon (PAH) formation in duck patties. The fundamental reason for differences lies in heating media and heat transfer methods. PF uses direct metal pan heating, triggering intense lipid oxidation; thus protein/fat loss is highest, polyunsaturated fatty acids production is significantly higher (P < 0.05), and PAH formation is highest. OB relies on hot air radiation with lower thermal conductivity than PF, producing the second-highest PAH levels. AF uses high-speed hot air circulation, offering uniform heat transfer and relatively controllable lipid oxidation. In contrast, MW uses electromagnetic waves generating heat via friction of polar molecules (water, fat) in a relatively closed environment, significantly inhibiting PAH cyclization. MW reduces fat content, moderately hydrolyzes protein, and retains higher amino acids. PAH4 (the sum of benzo[a]pyrene, chrysene, benzo[b]fluoranthene, and benzo[a]anthracene) content is reduced by 62.78% compared to PF, especially benzo[b]fluoranthene formation. Overall, MW demonstrates superior performance in preserving nutritional value while reducing high-temperature harmful substances, providing a reference for nutrient preservation and thermal processing selection.