Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions.
Food Addit Contam Part B Surveill
; 11(3): 208-213, 2018 Sep.
Article
em En
| MEDLINE
| ID: mdl-29886818
ABSTRACT
Common carp meat was smoked in traditional conditions without filter and with zeolite, granular activated carbon, and gravel filters. The aim of this study was to determine the influence of using different filters in traditional smoking conditions on 16 polycyclic aromatic hydrocarbons from the Environmental Protection Agency list (16 US-EPA PAHs). Determination and quantification of PAHs were performed by gas chromatography-mass spectrometry (GC-MS). According to the obtained results, all examined samples of common carp meat smoked in traditional conditions were safe for consumers regarding to the European Commission Regulation on PAH content. After statistical analysis, the zeolite filter appeared to be the best one based on food safety of traditional production of smoked common carp meat. Application of any of these filters to produce smoked common carp meat in traditional conditions resulted in a safer product, as lower levels of PAHs were obtained.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Contexto em Saúde:
2_ODS3
Base de dados:
MEDLINE
Assunto principal:
Hidrocarbonetos Policíclicos Aromáticos
/
Carpas
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Carcinógenos Ambientais
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Contaminação de Alimentos
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Alimentos Marinhos
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Alimentos em Conserva
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Conservação de Alimentos
Limite:
Animals
/
Humans
País/Região como assunto:
Europa
Idioma:
En
Revista:
Food Addit Contam Part B Surveill
Ano de publicação:
2018
Tipo de documento:
Article