Identification and extraction of polycyclic aromatic hydrocarbons (PAHs) from smoked fish and their Effects on the quality, microbial, and fatty acid indexes

Rezaei, Kowsar and Hedayatifard, Masoud and Fattahi, Esmaeil (2014) Identification and extraction of polycyclic aromatic hydrocarbons (PAHs) from smoked fish and their Effects on the quality, microbial, and fatty acid indexes. Journal of Mazandaran University of Medical Sciences, 23 (108). pp. 109-121.

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Official URL: http://jmums.mazums.ac.ir/article-1-2528-en.html

Abstract

Background and purpose: Cold-smoking is one of the most common ways to increase the shelf life of fish during storage. Materials and methods: This study aimed to extract and measure the polycyclic aromatic hydrocarbon (PAH) carcinogens, using high-pressure liquid chromatography (HPLC)-mass, fatty acids profile, nutritional value, and bacterial community in three widely-used species of smoked fishes Rutilus frisii (Kutum), Liza aurata, and Hypophthalmichthys molitri of Caspian Sea, Iran. Results: Amounts of high molecular weight (HMW)-PAHs, as indicator of carcinogenic components in smoke, showed concentrations of 0.100, 0.039 and 0.033 µg/kg in smoked Hypophthalmichthys molitrix, Liza aurata and Rutilus frisii, respectively (P < 0.05). The concentration of BenzoaPyrene was calculated in Hypophthalmichthys molitrix and Rutilus frisii 0.001, and in Liza aurata 0.004 µg/kg (P < 0.05). The amounts of �-3 in Hypophthalmichthys molitrix, Liza aurata and Rutilus frisii were 15.79%, 11.18% and 8.74%, respectively (P < 0.05). The Poleyen index amounts (EPA+DHA/C16) were 0.30% in, 0.13% and 0.14% in Hypophthalmichthys molitrix, Liza aurata and Rutilus frisii, respectively (P < 0.05). High correlation was considered between amounts of lipids and PAHs (R2 = 0.56). Number of anaerobic bacteria in smoked Hypophthalmichthys molitrix, Liza aurata and Rutilus frisii was 5.26, 5.15 and 5.18 log ufc/g, respectively and amounts of total coliform (TC) was recorded 5.21, 5.23 and 5.20 in them, respectively (P < 0.05). Conclusion: Contents of PAHs, quality indexes and bacterial community were at the accepted ranges and the suitable unsaturated fatty acids (UFA) and Polyen index were considerable in studied fish.

Item Type: Article
Uncontrolled Keywords: BenzoaPyrene, quality, polycyclic aromatic hydrocarbons (PAHs), smoked fish
Depositing User: Unnamed user with email eprints@mazums.ac.ir
Date Deposited: 04 Jan 2018 19:10
Last Modified: 04 Jan 2018 19:10
URI: http://eprints.mazums.ac.ir/id/eprint/571

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