TY - JOUR
T1 - Influence of smoking parameters on the concentration of polycyclic aromatic hydrocarbons (PAHs) in Danish smoked fish
AU - Duedahl-Olesen, Lene
AU - Christensen, Jan H.
AU - Højgård, A.
AU - Granby, Kit
AU - Timm Heinrich, Maike
PY - 2010/9
Y1 - 2010/9
N2 - A new method for the analysis of 25 polycyclic aromatic hydrocarbon (PAH) compounds in fish was developed, validated, and used for the quantification of PAHs in 180 industrially smoked fish products. The method included pressurized liquid extraction, gel-permeation chromatography (Bio-beads S-X3), solid-phase extraction (silica gel), and gas chromatography-mass spectrometry analysis. The sum concentration of 25 PAHs (ΣPAH25) was highest in smoked herring (n=3) and mackerel fillets (n=13), with an average concentration of 320 and 235μgkg1, respectively. Lowest average ΣPAH25 concentrations were obtained for indirectly smoked trout (26μkg1). Principal component analysis was used to correlate processing parameters to PAH concentrations and to identify the effects of these parameters. The analysis showed that for salmon hot-smoking conditions lead to higher ΣPAH25 than cold smoking, and for other fish species direct smoking leads to higher ΣPAH25 than indirect smoking. Also, the usage of common alder increases the PAH contamination compared with beech. The effects of smoking time, combustion temperatures, and two types of smoke-generating material on the ΣPAH25 were also tested in a pilot plant study with smoked trout as a model fish. In addition to confirming that increased combustion temperatures and usage of common alder in comparison with beech increased ΣPAH25, it was also revealed that the PAH concentration decreased in the order fish skin » outer layer of the fish muscle > inner part of the fish muscle.
AB - A new method for the analysis of 25 polycyclic aromatic hydrocarbon (PAH) compounds in fish was developed, validated, and used for the quantification of PAHs in 180 industrially smoked fish products. The method included pressurized liquid extraction, gel-permeation chromatography (Bio-beads S-X3), solid-phase extraction (silica gel), and gas chromatography-mass spectrometry analysis. The sum concentration of 25 PAHs (ΣPAH25) was highest in smoked herring (n=3) and mackerel fillets (n=13), with an average concentration of 320 and 235μgkg1, respectively. Lowest average ΣPAH25 concentrations were obtained for indirectly smoked trout (26μkg1). Principal component analysis was used to correlate processing parameters to PAH concentrations and to identify the effects of these parameters. The analysis showed that for salmon hot-smoking conditions lead to higher ΣPAH25 than cold smoking, and for other fish species direct smoking leads to higher ΣPAH25 than indirect smoking. Also, the usage of common alder increases the PAH contamination compared with beech. The effects of smoking time, combustion temperatures, and two types of smoke-generating material on the ΣPAH25 were also tested in a pilot plant study with smoked trout as a model fish. In addition to confirming that increased combustion temperatures and usage of common alder in comparison with beech increased ΣPAH25, it was also revealed that the PAH concentration decreased in the order fish skin » outer layer of the fish muscle > inner part of the fish muscle.
U2 - 10.1080/19440049.2010.487074
DO - 10.1080/19440049.2010.487074
M3 - Journal article
C2 - 20640961
SN - 0265-203X
VL - 27
SP - 1294
EP - 1305
JO - Food Additives and Contaminants
JF - Food Additives and Contaminants
IS - 9
ER -