Furan in canned sardines and other fish.
Thirty-seven different samples of canned sardines and other fish sold in the United Kingdom were analysed for their furan content using a validated automated headspace gas chromatography-mass spectrometry procedure. All 37 samples contained detectable furan, with an average level of 26 μg kg(-1). The maximum furan content was in canned fish containing tomato sauce, which had an average of 49 μg kg(-1) and in canned fish packed with lemon which had an average of 55 μg kg(-1). All fish in brine or in oil contained less than 20 μg kg(-1) furan. Furan levels recorded in fish packed in extra virgin olive oil were low with an average of 2 μg kg(-1).
a The Food and Environment Research Agency , Sand Hutton , York , UK.
Celine
C
Pye
Colin
C
Crews
D000818:Animals; D005396:Fish Products / Q000032:analysis*; D005663:Furans / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry; D006113:United Kingdom
D005663:Furans; C039281:furan
GC–MS; canned fish; furan; headspace; process contaminants; tomato sauce