Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland
Joint Authors
Jestoi, Marika
Hokkanen, Mirja
Luhtasela, Ulla
Kostamo, Pirkko
Ritvanen, Tiina
Peltonen, Kimmo
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-14, 14 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-10-10
Country of Publication
Egypt
No. of Pages
14
Main Subjects
Abstract EN
Eighty fish products and 62 meat products were sampled and analysed in Finland, in the year of 2012 for four marker polycyclic aromatic hydrocarbons (PAH4) with an accredited gas chromatography-tandem mass spectrometry method.
In general, the determined PAH4 levels were relatively low and below the maximum levels.
The mean concentrations of smoked fish samples were 0.7 μg·kg−1 for benzo[a]pyrene and 3.9 μg·kg−1 for the PAH4 sum, whereas in smoked meat samples, mean benzo[a]pyrene and PAH4 sum levels were 2.2 μg·kg−1 and 11 μg·kg−1, respectively.
However, PAH4 sum concentrations ranged from not detected to 200 µg·kg−1 particularly among meat products, underlining the importance of controlling the smoking process.
In this study, the effect of selected smoking parameters, i.e., smoking technique (direct/indirect), smoking time (less than five hours/more than five hours), smoke generation temperature (optimised/nonoptimised), and the distance (less than five metres/more than five metres) between the food and the smoke source, confirmed the linkage between the smoking factors and the PAH4 levels formed in fish and meat products.
As guidance for a safe smoking process, it was demonstrated that an indirect smoking technique, a shorter smoking time, an optimised smoke generation temperature, and a longer distance from the smoke source generated lower PAH concentrations in food products.
However, while a shorter smoking time generated lower PAH levels in meat products, the levels in fish products were unexpectedly higher than in those smoked for a longer time.
Other factors, such as the smoking type (cold smoking/warm or hot smoking) and the fish size, may have affected this result.
American Psychological Association (APA)
Hokkanen, Mirja& Luhtasela, Ulla& Kostamo, Pirkko& Ritvanen, Tiina& Peltonen, Kimmo& Jestoi, Marika. 2018. Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland. Journal of Chemistry،Vol. 2018, no. 2018, pp.1-14.
https://search.emarefa.net/detail/BIM-1182188
Modern Language Association (MLA)
Hokkanen, Mirja…[et al.]. Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland. Journal of Chemistry No. 2018 (2018), pp.1-14.
https://search.emarefa.net/detail/BIM-1182188
American Medical Association (AMA)
Hokkanen, Mirja& Luhtasela, Ulla& Kostamo, Pirkko& Ritvanen, Tiina& Peltonen, Kimmo& Jestoi, Marika. Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland. Journal of Chemistry. 2018. Vol. 2018, no. 2018, pp.1-14.
https://search.emarefa.net/detail/BIM-1182188
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1182188