Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds.

Ginger and its key compounds could effectively inhibit the formation of BaP in charcoal-grilled pork sausages. Phenolic compounds have the strongest contribution to the inhibition of Bap formation, and the inhibitory mechanism was related to the inhibition of lipid oxidation. This article is protected by copyright. All rights reserved.