title: [Benzo(a)pyrene contents in smoked fish in dependence of smoking procedure (author's transl)].
abstract: A survey of benzo(a)pyrene contents in 32 samples of smoked fish is given, which had been hot or cold smoked in two different types of kilns. Benzo(a)pyrene contents in 14 smoked fish samples from cans also were determined. The analytical method includes extraction, column and thin layer chromatography and measuring of the fluorescence of the eluated benzo(a)-pyrene in solution. Smoked fishes from kilns with external smoke generation contained less than 1 ppb benzo(a)pyrene in their edible parts, whereas much more than 1 ppb has often been found in products from tradional kilns.
mesh_terms: D001580:Benzopyrenes / Q000032:analysis*; D005396:Fish Products / Q000032:analysis*; D005524:Food Technology
chemical_list: D001580:Benzopyrenes
vernacular_title: 3,4-Benzpyren-gehalte ih geräucherten Fischen in Abhängigkeit von der Räuchermethode