PAHs, Physicochemical and Microbiological Analyses of Trout Processed by Traditional Smoking, in Different Types of Packaging
Author:
Sava Alexandru1, Uiuiu Paul1ORCID, Lațiu Călin1ORCID, Cocan Daniel1, Muntean George-Cătălin1ORCID, Papuc Tudor2, Ihuț Andrada2ORCID, Răducu Camelia2ORCID, Becze Anca3ORCID, Craioveanu Cristina4ORCID, Munteanu Camelia5, Constantinescu Radu1, Mireșan Vioara1
Affiliation:
1. Department of Fundamental Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania 2. Department of Technological Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania 3. National Institute for Research and Development of Optoelectronics INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Str., RO-400293 Cluj-Napoca, Romania 4. Sociobiology and Insect Ecology Laboratory, Department of Taxonomy and Ecology, Faculty of Biology and Geology, Babes-Bolyai University, 44 Gheorghe Bilaşcu Street, RO-400015 Cluj-Napoca, Romania 5. Department of Plant Culture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania
Abstract
Smoking represents one of the oldest thermic processing methods of fish, and it was originally used to preserve fish for later meals, delaying spoiling. The objective of this study was to analyze the physicochemical and microbiological safety and quality of two traditionally smoked trout species (Oncorhynchus mykiss and Salvelinus fontinalis). We analyzed the effect of trout processed by traditional smoking, characterizing the samples according to the relationships existing between classical microbial analysis, physicochemical parameters, and the content of polycyclic aromatic hydrocarbons (PAHs). The microbial activity of the smoked fish was very low. Although traditional smoking implies high temperatures and direct exposure to the smoke, Benzo[a]pyrene, Benzo[b]fluoranthene, Benzo[k]fluoranthene, Dibenzo[a,h]anthracene, Benzo[g,h,i]perylene, and Indeno [1,2,3-cd]pyrene compounds had undetectable levels in the samples. The products obtained in this study did not exceed the maximum values imposed by EU legislation regarding the TVB-N values during the 30 days of the experiment. We conclude that traditionally smoked trout has many advantages in terms of quality and safety of the products. Thus, the obtained products are safe for consumption for at least 30 days after processing.
Subject
Ecology,Aquatic Science,Ecology, Evolution, Behavior and Systematics
Reference68 articles.
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