Content of benzo(a)anthracene, benzo(a)pyrene, benzo(b)fluoranthene and chrysenein smoked meat and fish | Benzo(a)antracēna, benzo(a)pirēna, benzo(b)fluoranthēna un krizēna saturs kūpinātā gaļā un zivīs
2010
Valdovska, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Veterinary Medicine | Miculis, J., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra | Plotina, L., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra
Polycyclic aromatic hydrocarbons (PAH) are widespread contaminants representing an important group of mutagens and carcinogens that have been detected in various foods – cereals, oils, fats, smoked meat and fish products. The contents of the PAH4 were analyzed from traditionally smoked fish and meat products using method of gas chromatography-mass spectrometry (GC-MS). The highest mean content of PAH4 was detected in canned smoked sprats (50.43 μg/kg). The analyzed smoked meat products showed mean content of PAH4 – 2.6 μg/kg and smoked fish products without smoked sprats mean content of PAH4 – 5.4 μg/kg. The results of our research confirms that maximum permissible limit of PAH4 for canned smoked sprats shall be establish higher in comparison with other smoked fish products.
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