Polycyclic aromatic hydrocarbons in fresh and cold-smoked Atlantic salmon fillets.
The occurrence of polycyclic aromatic hydrocarbons (PAHs) in smoked fish as a consequence of cold smoking was studied. Raw fillets of Salmo salar from Norway or the Irish Sea were sampled in a modern smokehouse and examined for PAH content. The same fillets, labeled with an identification number, were sampled immediately after the smoking process and analyzed. Among the investigated compounds, acenaphthene, fluorene, phenanthrene, anthracene, fluoranthene, benz[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, and benzo[ghi]perylene were detected in both raw and smoked fillets. No significant difference (P < 0.01) was observed between raw and smoked samples in the concentrations of six PAHs, but significant differences were found for fluorene, anthracene, fluoranthene, benz[a]anthracene, and benzo[ghi]perylene. Results confirm that PAHs concentrations in smoked fish are the product of both sea pollution and the smoking process. A modern smoking plant with an external smoke generator and a mild treatment as described here will not add significantly to the concentration of PAHs, except for some compounds.
Visciano
Pierina
P
Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, Piazza Aldo Moro 45, 64100 Teramo, Italy pvisciano@unite.it
Perugini
Monia
M
Amorena
Michele
M
Ianieri
Adriana
A
D000818:Animals; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D011084:Polycyclic Aromatic Hydrocarbons / Q000032:analysis*; D012474:Salmon; D017747:Seafood / Q000032:analysis*; D012906:Smoke / Q000009:adverse effects*; D014874:Water Pollutants, Chemical / Q000032:analysis / Q000378:metabolism
D011084:Polycyclic Aromatic Hydrocarbons; D012906:Smoke; D014874:Water Pollutants, Chemical