title: [Characterization of the content of polycyclic aromatic hydrocarbons in the cold- and hot-smoked fish].
abstract: The carcinogenic danger of the commercial smoked herring was assessed. The edible part of the smoked herring contains 16 polycyclic aromatic hydrocarbons whose bulk consists of phenanthrene, pyrene, floranthene, and benzo(b)fluoranthene. The content of benzo(a)pyrene (BP) in the cold and hot smoked herring are 189 and 291 ng/kg, respectively. It is lower than the present standard values. The proportion of carcinogenic danger of BP is 32% for cold smoked herring and 34% for hot smoked herring.
authors.forename: I N
authors.initials: IN
authors.lastname: Kim
authors.forename: G N
authors.initials: GN
authors.lastname: Kim
authors.forename: L V
authors.initials: LV
authors.lastname: Krivosheeva
authors.forename: I A
authors.initials: IA
authors.lastname: Khitrovo
mesh_terms: D000818:Animals; D001564:Benzo(a)pyrene / Q000032:analysis; D002273:Carcinogens / Q000032:analysis*; D002855:Chromatography, Thin Layer; D005399:Fishes / Q000378:metabolism*; D005506:Food Contamination / Q000032:analysis*; D008962:Models, Theoretical; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*; D012906:Smoke / Q000009:adverse effects*
chemical_list: D002273:Carcinogens; D011084:Polycyclic Aromatic Hydrocarbons; D012906:Smoke; D001564:Benzo(a)pyrene