CHANGES OF BENZO(A)PYRENE CONTENTS IN SMOKED FISH DURING STORAGE

The paper refers to the determination of benzo(a)pyrene (BaP) contents in smoked fish by an HPLC method. Samples were analyzed after saponification and purification on Florisil and Separon SGX C-18, using selective fluorescence detection for the determination of BaP in smoked fish as well as in the model system, which was kept at the same conditions. In the model system, the BaP degradation was found to be directly proportional to the duration of influence of environmental physicochemical factors with a clearly linear BaP decay line. On the other hand, in the case of smoked fish the BaP contents were changed in dependence on diffusion into the internal product layers where their amount was relatively stabilized due to the absence of both light and oxygen. Measurements have shown that BaP contents cannot be considered as a constant but that a gradual decrease is taking place as a result of various factors influencing the degradation process, which in itself can attain different velocities depending on the changing properties of the meat products as well as on environmental conditions.