Effect of hot smoking on the content of selected polychlorinated biphenyl congeners in herring (Clupea harengus) slices.
Herring ( Clupea harengus) (as well as sprat and mackerel) is a fish species intensively harvested by the Polish fishing fleet. Its relatively low price and the habits of Polish consumers contribute to its high economic importance in Poland. Among 125.6 thousand tons of marine fish harvested in 2006, herring constituted 22.2 thousand tons (including 7.6 thousand tons harvested from the North Sea). Fish are usually subjected to various culinary treatments, which can influence the concentrations of contaminants in final products. Therefore, the present study aimed at determining the effect of three non- ortho-polychlorinated biphenyl (PCB) congeners (PCB 77, PCB 126, and PCB 169) and three mono- ortho-PCB congeners (PCB 114, PCB 156, and PCB 157) in the tissues of herring slices. Concentrations of dry matter and lipids in the final product were increased by 15.9 and 20.5%, respectively. Brining, which preceded the process of smoking, did not significantly influence concentrations of PCB congeners in herring slices. However, smoking resulted in significant ( p < 0.05) changes in concentrations of three non- -ortho PCBs. The biggest dynamics of losses in relation to smoking duration was observed for PCB 77 (30.2%). For PCB 126, the biggest losses occurred after 1 h of drying, followed by slight changes after 1.5 and 2 h of proper smoking and another increase of losses in the final product after 2.5 h. The duration of smoking did not significantly influence PCB concentrations in wet weigh, as their losses in lipids were much bigger. The observation is derived from strong negative correlations between concentrations of the congeners in lipids and lipid concentrations in herring slices during hot smoking ( r ranging from -0.824 to -0.950). Although the lipid concentration in the smoked fish increased, the PCB content diminished. It shows that during drying of the fish slices, PCBs codistilled with water vapor, settling on the walls of the smoking chamber and smoking trolleys. During the proper smoking, the compounds released with the smoke back to the smoking chamber and settled on the surface of smoked fish together with the disperse phase of the smoke (aerosol). Hot smoking contributed to a reduction of toxic equivalents (TEQs) by 22.7% (converted into lipids 41.9%), and in the final product, it amounted to 0.0188 +/- 0.0023 ng TEQ/kg of wet weight (0.0977 +/- 0.0064 ng TEQ/kg of lipids). The reduction was significantly higher than resulting from hot smoking of mackerel slices, when TEQs were reduced by 17.9% wet weight (converted into lipids 31.7%).
Witczak
Agata
A
Faculty of Food Sciences and Fisheries Department of Toxicology, Agricultural University in Szczecin, Szczecin, Poland. agaw@tz.ar.szczecin.pl
Ciereszko
Władysław
W
D000818:Animals; D005399:Fishes; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D011044:Poland; D011078:Polychlorinated Biphenyls / Q000032:analysis*; D012906:Smoke
D012906:Smoke; D011078:Polychlorinated Biphenyls