Effect of smoking process on changes in the content of selected non-ortho- and mono-ortho-PCB congeners in mackerel slices.
The study involved determination of changes in the content of toxic dioxin-like coplanar non-ortho (PCB 77, PCB 126, PCB 169) and mono-ortho (PCB 156, PCB 157, PCB 114) congeners in mackerel slices during cold and hot smoking. In addition, the risk of toxicological exposure of the consumers of examined smoking products was assessed by calculating toxic equivalency (TEQs) in relation to 2,3,7,8-TCDD dioxin. In the final stages of hot smoking a small increase was observed in the content of analyzed compounds due to the presence of PCBs in the smoke. The main factor determining the changes in the content of these compounds in fish slices may have been their loss with the lipid leakage and in codistillation with water vapor. The hot smoking of mackerel slices contributed to a decrease in the content of examined non-ortho- and mono-ortho-PCB congeners in final products and in consequence to a drop of TEQs by 14.2%. On the other hand, cold smoking led to a rise in the content of analyzed PCB congeners in the final product, which significantly affected the increase of TEQs level by 31.7% in relation to initial raw material.
Witczak
Agata
A
Faculty of Food Sciences and Marine Fisheries, Department of Toxicology, Agricultural University in Szczecin, Papieza Pawła VI Street 3, 71-459 Szczecin, Poland. agaw@tz.ar.szczecin.pl
Ciereszko
Władysław
W
D000818:Animals; D005511:Food Handling / Q000379:methods*; D008460:Meat / Q000032:analysis*; D010473:Perciformes; D011078:Polychlorinated Biphenyls / Q000032:analysis*; D012906:Smoke
D012906:Smoke; D011078:Polychlorinated Biphenyls