Influence of fish species and wood type on polycyclic aromatic hydrocarbons contamination in smoked fish meat

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dc.contributor.authorSavin, Raul-Lucian
dc.contributor.authorLadoși, Daniela
dc.contributor.authorLadoși, Ioan
dc.contributor.authorPăpuc, Tudor
dc.contributor.authorBecze, Anca
dc.contributor.authorCadar, Oana
dc.contributor.authorTorök, Iulia
dc.contributor.authorSimedru, Dorina
dc.contributor.authorCodruta Maris, Stefania
dc.contributor.authorCoroian, Aurelia
dc.date.accessioned2024-08-01T08:31:43Z
dc.date.available2024-08-01T08:31:43Z
dc.date.issued2024
dc.description.abstractDespite the numerous sensory, organoleptic and nutritional qualities, fish meat may also contain some toxic compounds with negative effects on human health. Polycyclic aromatic hydrocarbons (PAHs) are a class of chemicals resulting from incomplete combustion, found at high levels in thermally processed foods, especially in smoked fish. This research studied the influence of wood type (beech, plum and oak) and fish species (rainbow trout, carp and Siberian sturgeon) on PAH contamination in hot smoked fish. Benzo(a)Piren, Σ4PAHs and Σ15PAHs were considered as main indicators of PAH contamination. All-PAHs was quantified in all samples, indicating a specific dynamic of values due to the influence of variables. Generally, BaP (benzo(a)pyrene) content in the samples ranged from 0.11 µg/kg to 8.63 µg/kg, Σ4PAHs from 0.70 µg/kg to 45.24 µg/kg and Σ15PAHs from 17.54 µg/kg to 450.47 µg/kg. Thus, plum wood promoted the highest levels of PAHs, followed by oak and beech. Carp and Siberian sturgeon presented the highest concentrations of PAHs. Some of these parameters had levels that exceeded the limits allowed by legislation via Commission Regulation (EU) No 835/2011. Results revealed BaP levels > 2 µg/kg when plum wood was used in rainbow trout (4.04 µg/kg), carp (4.47 µg/kg) and Siberian sturgeon (8.63 µg/kg). Moreover, the same trend was found for Σ4PAHs, which exceeded 12 µg/kg in rainbow trout (17.57 µg/kg), carp (45.24 µg/kg) and Siberian sturgeon (44.97 µg/kg).
dc.identifier.doihttps://doi.org/10.3390/foods13121790
dc.identifier.issn2304-8158
dc.identifier.urihttps://repositori.udl.cat/handle/10459.1/466335
dc.language.isoeng
dc.publisherMDPI
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.3390/foods13121790
dc.relation.ispartofFoods, 2024, vol. 13, núm. 12, p. 1-12
dc.rightscc-by (c) Savin et al., 2024
dc.rightsAttribution 4.0 International*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectBenzo(a)Piren
dc.subjectContamination
dc.subjectFood safety
dc.subjectHuman health risk
dc.subjectPAHs
dc.titleInfluence of fish species and wood type on polycyclic aromatic hydrocarbons contamination in smoked fish meat
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersion
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