Online citations, reference lists, and bibliographies.
← Back to Search

Determination Of Polycyclic Aromatic Hydrocarbons In Smoked Fishery Products From Different Smoking Kilns

H. Karl, M. Leinemann
Published 1996 · Chemistry, Medicine

Save to my Library
Download PDF
Analyze on Scholarcy Visualize in Litmaps
Reduce the time it takes to create your bibliography by a factor of 10 by using the world’s favourite reference manager
Time to take this seriously.
Get Citationsy
The levels of 13 polycyclic aromatic hydrocarbons (PAH) were determined by an HPLC method with fluorescence and UV detection and by a GC/MS technique in smoked fishery products from modern smoking kilns with external smoke generation and from traditional smoking kilns. The average benzo(a)pyrene (BaP) concentration of all 35 samples from commercial smoking kilns with external smoke generation was 0.1 μg/kg (wet weight) and the sum of the carcinogenic compounds determined in the study, i.e. benz(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene, benzo(a)pyrene, dibenz(a,h)anthracene and indeno(1,2,3-c,d)pyrene did not exceed 4.5 μg/kg (wet weight). The BaP levels of the 27 smoked fish samples from traditional kilns ranged from 0.2 μg/kg to 4.1 μg/kg, with a mean value of 1.2 μg BaP/kg. The average concentration of the sum of the carcinogenic compounds was 9.0 μg/kg. Large variations were found in the content of the non-carcinogenic PAHs phenanthrene, anthracene, fluoranthene and pyrene in all samples from both types of smoking kilns.
This paper references
3,4-Benzpyren-Gehalte in geräucherten Fischen in Abhängigkeit von der Räuchermethode
J. Steinig (1976)
Benzo(a)pyrene contents in smoked fish in dependence of smoking procedure
J. Steinig (1976)
Polycyclic aromatic hydrocarbons in smoked fish
B. K. Larsson (1982)
Analytik und Bewertung cancerogener polycyclischer aromatischer Kohlenwasserstoffe aus lebensmittelhygienisch‐toxikologischer Sicht — Eine Übersicht
W. Fritz (1983)
Polycyclic aromatic compounds in curing smoke
A. Colmsjö (1984)
Validation of a high-performance liquid chromatography/fluorescence detection method for the simultaneous quantification of fifteen polycyclic aromatic hydrocarbons.
Å. M. Hansen (1991)
Determination of some selected polycyclic aromatic hydrocarbons in environmental samples by high-performance liquid chromatography with fluorescence detection
A. L. García (1992)
Analysis of polycyclic aromatic hydrocarbons with an ion-trap mass detector and comparison with other gas chromatographic and high- performance liquid chromatographic techniques
G. Castello (1993)
Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings.
E. A. Gomaa (1993)
Determination of polycyclic aromatic hydrocarbons in oyster tissues by high-performance liquid chromatography with ultraviolet and fluorescence detection
D. Thompson (1993)

This paper is referenced by
Adsorption of polycyclic aromatic hydrocarbons (PAHs) by cellulosic aerogels during smoked pork sausage manufacture
Do-Yeong Kim (2021)
Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions
J. Babić (2020)
Review of polycyclic aromatic hydrocarbons (PAHs) in fish and fisheries products; a Sri Lankan perspective
B. Jinadasa (2020)
Liquid smoking - A safe and convenient alternative for traditional fish smoked products
C.T. Nithin (2020)
Comparison of PAHs Formed in Firewood and Charcoal Smoked Stock and Cat Fish
B. OmodaraNiyi (2019)
Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions
J. Babic (2018)
Value Chain Improvements in Small-scale Fisheries: Case Studies from West Africa
Kristine Beran (2018)
Polycyclic aromatic hydrocarbons in imported Sardinops sagax: Levels and health risk assessments through dietary exposure in Nigeria
N. Benson (2017)
8 – Smoked Food
E. Ledesma (2017)
Studies on Development of Masmin and Masmin Based Products Using Liquid Smoke Technology
C. T. Nithin (2017)
Polycyclic aromatic hydrocarbons. A review
Abdulazeez T. Lawal (2017)
Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention
E. Ledesma (2016)
Determination of Carcinogenic Polycyclic Aromatic Hydrocarbons (PAHs), Aflatoxins, and Nitrosamines in Processed Fish from the Winam Gulf Area of Kenya and Estimated Potential Exposure in Human
Dora N.A. Orony (2016)
Application of the Microwave-Assisted Extraction and Dispersive Liquid–Liquid Microextraction for the Analysis of PAHs in Smoked Rice
M. Mahmoudpour (2016)
Smoking and polyphenols’ addition to improve freshwater mullet (Mugil cephalus) fillets’ quality attributes during refrigerated storage
Olfa Bouzgarrou (2016)
Influence of fish smoking methods on polycyclic aromatic hydrocarbons content and possible risks to human health
K. Yusuf (2015)
Development and application of quechers method for extraction and analysis of polycyclic aromatic hydrocarbons (PAHS) in South African fish samples
Afolake Olufunmilola Oduntan (2015)
Evaluation of the levels of reactive di-carbonyl compounds and polyaromatic hydrocarbons in processed Atlantic horse mackerel (Trachurus trachurus)
O. Adeyemi (2015)
Polycyclic aromatic hydrocarbons in processed meats: A toxicological perspective
V. D. Kumar (2015)
Porównanie zawartości wielopierścieniowych węglowodorów aromatycznych (WWA)w wędzonych tradycyjnie rybach słodkowodnych
R. Pietrzak-Fiećko (2015)
Benzo[a]pyrene and Benzo[k]fluoranthene in Some Processed Fish and Fish Products
O. Olatunji (2015)
Factors influencing grafted mango (Mangifera indica L.) production in Matinyani division, Kitui county
W. Mulinge (2015)
Spanish smoked meat products: Benzo(a)pyrene (BaP) contamination and moisture
E. Ledesma (2015)
Extraction and enrichment of polycyclic aromatic hydrocarbons by ordered mesoporous carbon reinforced hollow fiber liquid-phase microextraction.
L. Liu (2015)
The Occurrence of 16 EPA PAHs in Food – A Review
Z. Zelinková (2015)
Food safety management practices in the traditional fish processing sector in Ghana and the microbiological safety of selected processed fish products from Ghana
N. Amuna (2014)
Benzo(a)pyrene penetration on a smoked meat product during smoking time
E. Ledesma (2014)
Wielopierścieniowe węglowodory aromatyczne (WWA) w wędzonym pstrągu tęczowym (Oncorhynchus mykiss)
J. Parol (2014)
Assessment of Polycyclic Aromatic Hydrocarbons Content in Smoked C . Gariepinnus and T . guineensis Fish Species Available in Western Nigeria
Alade (2013)
Polycyclic aromatic hydrocarbons and halogenated persistent organic pollutants in canned fish and seafood products: smoked versus non-smoked products
L. Drábová (2013)
Magnetic solid-phase extraction based on magnetic multi-walled carbon nanotubes for the determination of polycyclic aromatic hydrocarbons in grilled meat samples.
M. Moazzen (2013)
A. Abdallah (2013)
See more
Semantic Scholar Logo Some data provided by SemanticScholar