Factors affecting elimination of polycyclic aromatic hydrocarbons from traditional smoked common carp meat

59th International Meat Industry Conference

Babi, J.^1 ; Vidakovi, S.^1 ; Škaljac, S.^2 ; Kartalovi, B.^1 ; Ljubojevi, D.^1 ; irkovi, M.^1 ; Teodorovi, V.^3

Scientific Veterinary Institute Novi Sad, Novi Sad, Serbia^1

Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, Serbia^2

Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodenja 18, Belgrade, Serbia^3

关键词: Carcinogenic potential;    Chemical contaminants;    Common carp;    Perishable product;    Polycyclic aromatic hydrocarbons (PAHS);    Shelf life;    Taste and odour;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012086/pdf
DOI  :  10.1088/1755-1315/85/1/012086

来源: IOP

【 摘 要 】

Smoking techniques have been progressively improved and different procedures have been developed in different regions for treating fish. In these times, the technology is mainly used for enrichment of fish with specific taste and odour, to extend the shelf-life of these perishable products and appearance required widely on the market. A lot of chemical contaminants such as polycyclic aromatic hydrocarbons (PAHs) are formed during the combustion of fuel in the smoking process. PAHs are a group of compounds that have been the subject of great concern in the recent years due to their toxic, mutagenic and/or carcinogenic potentials to humans. These fact can have a significant impact on the acceptance of these products by consumers. In this review article, the objective is to describe factors affecting elimination of polycyclic aromatic hydrocarbons from traditional smoked common carp meat.