Dynamic Mitigation and Prediction of PAH4 Accumulation in Refrigerated-Stored Deep-Fried Meatballs by Chitosan Nanoparticle–Methylcellulose Coating and Sesamol

Abstract Polycyclic aromatic hydrocarbons (PAHs) in deep-fried foods arise from both endogenous formation and exogenous transfer from frying oil, yet most mitigation strategies have been evaluated under static conditions without considering pre-frying storage. This study investigated the effect of refrigerated storage and deep-frying process on PAH accumulation in deep-fried meatballs by altering antioxidant stability, oxidative deterioration, and oil-mediated PAH migration. PAH levels increased with storage time, reflecting antioxidant depletion and enhanced oxidation-driven formation. The effectiveness of sesamol declined during storage, whereas the coating treatment showed more stable mitigation by limiting oil uptake, resulting in a shift in the dominant PAH formation pathway. The combined treatment maintained more consistent control over PAH accumulation and overall quality. A partial least squares model integrating antioxidant status, oxidation indicators, and oil-derived PAH contribution accurately predicted PAH levels with external validation. These findings establish a mechanism-informed and predictive framework for controlling PAH risks in deep-fried foods.