Portable Smoking Ovens: What Are the PAH Levels in Grilled and Smoked Rainbow Trout?
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| Yayımlandı: | Fishes vol. 10, no. 2 (2025), p. 82 |
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| Yazar: | |
| Diğer Yazarlar: | , , , , , , , , , , |
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MDPI AG
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| Online Erişim: | Citation/Abstract Full Text + Graphics Full Text - PDF |
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| 001 | 3171024234 | ||
| 003 | UK-CbPIL | ||
| 022 | |a 2410-3888 | ||
| 024 | 7 | |a 10.3390/fishes10020082 |2 doi | |
| 035 | |a 3171024234 | ||
| 045 | 2 | |b d20250101 |b d20251231 | |
| 100 | 1 | |a Uiuiu, Paul |u Department of Fundamental Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania; <email>paul.uiuiu@usamvcluj.ro</email> (P.U.); <email>calin.latiu@usamvcluj.ro</email> (C.L.); <email>radu.constantinescu@usamvcluj.ro</email> (R.C.); <email>vioara.miresan@usamvcluj.ro</email> (V.M.) | |
| 245 | 1 | |a Portable Smoking Ovens: What Are the PAH Levels in Grilled and Smoked Rainbow Trout? | |
| 260 | |b MDPI AG |c 2025 | ||
| 513 | |a Journal Article | ||
| 520 | 3 | |a 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. | |
| 651 | 4 | |a United States--US | |
| 653 | |a Curing | ||
| 653 | |a Willow trees | ||
| 653 | |a Fish | ||
| 653 | |a Aromatic compounds | ||
| 653 | |a Physicochemical properties | ||
| 653 | |a Principal components analysis | ||
| 653 | |a Fish skin | ||
| 653 | |a Cured products | ||
| 653 | |a Sawdust | ||
| 653 | |a Particulates | ||
| 653 | |a Polycyclic aromatic hydrocarbons | ||
| 653 | |a Plant species | ||
| 653 | |a Benzo(a)pyrene | ||
| 653 | |a Curing (processing) | ||
| 653 | |a Trees | ||
| 653 | |a Smoking | ||
| 653 | |a Meat | ||
| 653 | |a Softwoods | ||
| 653 | |a Trout | ||
| 653 | |a Salmon | ||
| 653 | |a Physicochemical processes | ||
| 653 | |a Hardwoods | ||
| 653 | |a Ovens & stoves | ||
| 653 | |a Animal tissues | ||
| 653 | |a Methods | ||
| 653 | |a Prunus cerasus | ||
| 653 | |a Oncorhynchus mykiss | ||
| 700 | 1 | |a Cocan, Daniel |u Department of Fundamental Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania; <email>paul.uiuiu@usamvcluj.ro</email> (P.U.); <email>calin.latiu@usamvcluj.ro</email> (C.L.); <email>radu.constantinescu@usamvcluj.ro</email> (R.C.); <email>vioara.miresan@usamvcluj.ro</email> (V.M.) | |
| 700 | 1 | |a Lațiu, Călin |u Department of Fundamental Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania; <email>paul.uiuiu@usamvcluj.ro</email> (P.U.); <email>calin.latiu@usamvcluj.ro</email> (C.L.); <email>radu.constantinescu@usamvcluj.ro</email> (R.C.); <email>vioara.miresan@usamvcluj.ro</email> (V.M.) | |
| 700 | 1 | |a Constantinescu, Radu |u Department of Fundamental Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania; <email>paul.uiuiu@usamvcluj.ro</email> (P.U.); <email>calin.latiu@usamvcluj.ro</email> (C.L.); <email>radu.constantinescu@usamvcluj.ro</email> (R.C.); <email>vioara.miresan@usamvcluj.ro</email> (V.M.) | |
| 700 | 1 | |a Mireșan, Vioara |u Department of Fundamental Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania; <email>paul.uiuiu@usamvcluj.ro</email> (P.U.); <email>calin.latiu@usamvcluj.ro</email> (C.L.); <email>radu.constantinescu@usamvcluj.ro</email> (R.C.); <email>vioara.miresan@usamvcluj.ro</email> (V.M.) | |
| 700 | 1 | |a Tudor Papuc |u Department of Technological Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania; <email>tudor.papuc@usamvcluj.ro</email> (T.P.); <email>raul.savin@usamvcluj.ro</email> (R.-L.S.); <email>ihut.andrada@usamvcluj.ro</email> (A.I.); <email>camelia.raducu@usamvcluj.ro</email> (C.R.) | |
| 700 | 1 | |a Savin, Raul-Lucian |u Department of Technological Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania; <email>tudor.papuc@usamvcluj.ro</email> (T.P.); <email>raul.savin@usamvcluj.ro</email> (R.-L.S.); <email>ihut.andrada@usamvcluj.ro</email> (A.I.); <email>camelia.raducu@usamvcluj.ro</email> (C.R.) | |
| 700 | 1 | |a Andrada Ihuț |u Department of Technological Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania; <email>tudor.papuc@usamvcluj.ro</email> (T.P.); <email>raul.savin@usamvcluj.ro</email> (R.-L.S.); <email>ihut.andrada@usamvcluj.ro</email> (A.I.); <email>camelia.raducu@usamvcluj.ro</email> (C.R.) | |
| 700 | 1 | |a Răducu, Camelia |u Department of Technological Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania; <email>tudor.papuc@usamvcluj.ro</email> (T.P.); <email>raul.savin@usamvcluj.ro</email> (R.-L.S.); <email>ihut.andrada@usamvcluj.ro</email> (A.I.); <email>camelia.raducu@usamvcluj.ro</email> (C.R.) | |
| 700 | 1 | |a Becze, Anca |u National Institute for Research and Development of Optoelectronics INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Str., RO-400293 Cluj-Napoca, Romania; <email>anca.naghiu@icia.ro</email> | |
| 700 | 1 | |a Craioveanu, Cristina |u Department of Taxonomy and Ecology, Faculty of Biology and Geology, Sociobiology and Insect Ecology Laboratory, Babes-Bolyai University, 44 Gheorghe Bilaşcu Street, RO-400015 Cluj-Napoca, Romania; <email>cristinacraioveanu@gmail.com</email> | |
| 700 | 1 | |a Vlaic, Bogdan Alin |u Department of Fundamental Sciences, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania; <email>paul.uiuiu@usamvcluj.ro</email> (P.U.); <email>calin.latiu@usamvcluj.ro</email> (C.L.); <email>radu.constantinescu@usamvcluj.ro</email> (R.C.); <email>vioara.miresan@usamvcluj.ro</email> (V.M.) | |
| 773 | 0 | |t Fishes |g vol. 10, no. 2 (2025), p. 82 | |
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