תמונות העטיפה

Portable Smoking Ovens: What Are the PAH Levels in Grilled and Smoked Rainbow Trout?

שמור ב:
הוצא לאור ב:Fishes vol. 10, no. 2 (2025), p. 82
מחבר ראשי: Uiuiu, Paul
מחברים אחרים: Cocan, Daniel, Lațiu, Călin, Constantinescu, Radu, Mireșan, Vioara, Tudor Papuc, Savin, Raul-Lucian, Andrada Ihuț, Răducu, Camelia, Becze, Anca, Craioveanu, Cristina, Vlaic, Bogdan Alin
יצא לאור:
MDPI AG
נושאים:
United States > US
Curing
Willow trees
Fish
Aromatic compounds
Physicochemical properties
Principal components analysis
Fish skin
Cured products
Sawdust
Particulates
Polycyclic aromatic hydrocarbons
Plant species
Benzo(a)pyrene
Curing (processing)
Trees
Smoking
Meat
Softwoods
Trout
Salmon
Physicochemical processes
Hardwoods
Ovens & stoves
Animal tissues
Methods
Prunus cerasus
Oncorhynchus mykiss
גישה מקוונת:Citation/Abstract
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Resumen:Fish smoking is one of the oldest preservation methods and has traditional forms in most parts of the world, each with distinct variables. The presence of PAHs in smoked fish is of great concern for producers and consumers alike, as PAHs have great negative effects on human health. This study aimed to determine the physicochemical characteristics and polycyclic aromatic hydrocarbons (PAHs) content level in smoked rainbow trout Oncorhynchus mykiss (Walbaum, 1792) processed using a commercial portable grilling and smoking oven. Sawdust of hardwood (beech, cherry, sour cherry, walnut, and plum) and softwood (fir, willow) were used to produce aromatic essences. The principal component analysis (PCA) revealed that different tree species tend to accumulate different PAHs in different concentrations. In the case of the generalized additive model (GAM) analyzing fish meat, fir tree reduced the concentration of PAHs in fish meat. When GAM analyzed fish skin, cherry, sour cherry, and willow trees significantly reduced the concentrations of PAHs in fish skin compared to beech trees. Furthermore, the results regarding the skin of the fish suggest that it acts as a protective barrier, trapping smoke particulates and reducing the penetration of PAHs into the meat. The present method clearly shows that, at least in the case of Benzo[a]pyrene, it is safer than traditional methods of smoking. This highlights the need for further research into the physicochemical properties of fish tissue and their impact on PAH accumulation.
ISSN:2410-3888
DOI:10.3390/fishes10020082
Fuente:Biological Science Database