{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:58:33Z","timestamp":1787029113612,"version":"build-2736575974"},"reference-count":46,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2023,6,30]],"date-time":"2023-06-30T00:00:00Z","timestamp":1688083200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32260603"],"award-info":[{"award-number":["32260603"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>The present study was conducted to analyze the level of four priority polycyclic aromatic hydrocarbons (PAHs), including benzo[a]pyrene (BaP), chrysene (Chr), benzo[a]anthracene (BaA), and benzo[b]fluoranthene (BbF), in traditionally smoked chicken products marketed in China. The results show that the amount of \u01a9PAH4 (the sum of four different PAHs: BaP, Chr, BaA, and BbF) was 30.43\u2013225.17 and 18.75\u2013129.54 \u00b5g\/kg in the skin and meat of smoked chicken products, respectively. The content of \u01a9PAH4 in the smoked skin was significantly higher as compared to the smoked meat (p &lt; 0.05). The calculation of MOE (margin of exposure) results suggested the possibilities of ingestion risk associated with the consumption of smoked chicken skin. Furthermore, the formaldehyde content in the skin of smoked chicken was 2.17\u20136.84 mg\/kg and 0.86\u20132.95 mg\/kg in the smoked meat. These results indicate that optimization or alternative methods for food processing should be developed to reduce the high level of harmful substances formed during processing to ensure the safety of smoked chicken products. Moreover, along with harmful substances, the moisture content and color of traditionally smoked chicken were analyzed to provide a practical reference for healthy, safe and green processing technology for smoked chicken.<\/jats:p>","DOI":"10.3390\/molecules28135143","type":"journal-article","created":{"date-parts":[[2023,7,3]],"date-time":"2023-07-03T00:53:16Z","timestamp":1688345596000},"page":"5143","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Determination of Four PAHs and Formaldehyde in Traditionally Smoked Chicken Products"],"prefix":"10.3390","volume":"28","author":[{"given":"Xinxuan","family":"Li","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"},{"name":"National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaohua","family":"Gao","sequence":"additional","affiliation":[{"name":"Rizhao Customs, Rizhao 276826, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0003-9095-3138","authenticated-orcid":false,"given":"Pinghua","family":"Deng","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"},{"name":"National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9550-4356","authenticated-orcid":false,"given":"Xiaopu","family":"Ren","sequence":"additional","affiliation":[{"name":"College of Life Science, Tarim University, Alar 843300, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuang","family":"Teng","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"},{"name":"National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,6,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"131769","DOI":"10.1016\/j.foodchem.2021.131769","article-title":"The loss and fate of BaA, Chr, BbF, and BaP (PAH4) tracked by stable isotope during frying","volume":"374","author":"Liu","year":"2022","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"86","DOI":"10.1016\/j.fct.2013.04.014","article-title":"Effect of smoke generation sources and smoke curing duration on the levels of polycyclic aromatic hydrocarbon (PAH) in different suites of fish","volume":"58","author":"Essumang","year":"2013","journal-title":"Food Chem. 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