Polycyclic aromatic hydrocarbons in farmed rainbow trout (Oncorhynchus mykiss) processed by traditional flue gas smoking and by liquid smoke flavourings

被引：51

作者：

Visciano, P. ^{[1
]}

Perugini, M. ^{[1
]}

Conte, F. ^{[2
]}

Arnorena, M. ^{[1
]}

机构：

[1] Univ Teramo, Dept Food Sci, I-64100 Teramo, Italy

[2] Univ Messina, Dept Vet Publ Hlth, I-98168 Messina, Italy

来源：

FOOD AND CHEMICAL TOXICOLOGY | 2008年 / 46卷 / 05期

关键词：

polycyclic aromatic hydrocarbons; liquid smoke flavourings; traditional smoking; Oncorhynchus mykiss;

D O I：

10.1016/j.fct.2008.01.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Polycyclic aromatic hydrocarbons (PAHs) were determined by high performance liquid chromatography (HPLC) method with fluorescence detection in rainbow trout fillets processed by traditional flue gas smoking and by liquid smoke flavourings, at low temperature (25 degrees C for 3 h). Raw fillets were also investigated as control group. The following compounds, anthracene, fluoranthene, pyrene, benz(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene and benzo(ghi)perylene were detected in all samples and 110 significant difference (p > 0.05) was found neither between fresh and processed samples nor between the two different smoking techniques, except for chrysene and benzo(b)fluoranthene. The results show that PAHs found in rainbow trout fillets Could be considered as a consequence of environmental pollution and the mild smoking process described in the present study did not affect their concentrations. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：1409 / 1413

页数：5

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