Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat.
Despite 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 proces...
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Online Access: | https://doi.org/10.3390/foods13121790 https://pubmed.ncbi.nlm.nih.gov/38928732 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11202992/ |
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ftpubmed:38928732 2024-09-15T18:35:48+00:00 Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat. Savin, Raul-Lucian Ladoși, Daniela Ladoși, Ioan Păpuc, Tudor Becze, Anca Cadar, Oana Torök, Iulia Simedru, Dorina Mariș, Ștefania Codruța Coroian, Aurelia 2024 Jun 07 https://doi.org/10.3390/foods13121790 https://pubmed.ncbi.nlm.nih.gov/38928732 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11202992/ eng eng MDPI https://doi.org/10.3390/foods13121790 https://pubmed.ncbi.nlm.nih.gov/38928732 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11202992/ Foods ISSN:2304-8158 Volume:13 Issue:12 Benzo(a)Piren PAHs contamination food safety human health risk Journal Article 2024 ftpubmed https://doi.org/10.3390/foods13121790 2024-06-29T16:02:00Z Despite 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). Article in Journal/Newspaper Siberian sturgeon PubMed Central (PMC) Foods 13 12 1790 |
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Open Polar |
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PubMed Central (PMC) |
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ftpubmed |
language |
English |
topic |
Benzo(a)Piren PAHs contamination food safety human health risk |
spellingShingle |
Benzo(a)Piren PAHs contamination food safety human health risk Savin, Raul-Lucian Ladoși, Daniela Ladoși, Ioan Păpuc, Tudor Becze, Anca Cadar, Oana Torök, Iulia Simedru, Dorina Mariș, Ștefania Codruța Coroian, Aurelia Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat. |
topic_facet |
Benzo(a)Piren PAHs contamination food safety human health risk |
description |
Despite 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). |
format |
Article in Journal/Newspaper |
author |
Savin, Raul-Lucian Ladoși, Daniela Ladoși, Ioan Păpuc, Tudor Becze, Anca Cadar, Oana Torök, Iulia Simedru, Dorina Mariș, Ștefania Codruța Coroian, Aurelia |
author_facet |
Savin, Raul-Lucian Ladoși, Daniela Ladoși, Ioan Păpuc, Tudor Becze, Anca Cadar, Oana Torök, Iulia Simedru, Dorina Mariș, Ștefania Codruța Coroian, Aurelia |
author_sort |
Savin, Raul-Lucian |
title |
Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat. |
title_short |
Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat. |
title_full |
Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat. |
title_fullStr |
Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat. |
title_full_unstemmed |
Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat. |
title_sort |
influence of fish species and wood type on polycyclic aromatic hydrocarbons contamination in smoked fish meat. |
publisher |
MDPI |
publishDate |
2024 |
url |
https://doi.org/10.3390/foods13121790 https://pubmed.ncbi.nlm.nih.gov/38928732 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11202992/ |
genre |
Siberian sturgeon |
genre_facet |
Siberian sturgeon |
op_source |
Foods ISSN:2304-8158 Volume:13 Issue:12 |
op_relation |
https://doi.org/10.3390/foods13121790 https://pubmed.ncbi.nlm.nih.gov/38928732 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11202992/ |
op_doi |
https://doi.org/10.3390/foods13121790 |
container_title |
Foods |
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13 |
container_issue |
12 |
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1790 |
_version_ |
1810479007843483648 |