Polycyclic aromatic hydrocarbons in smoked food products
2007
Stumpe-Viksna, I., Latvia Univ. of Agriculture, Jelgava (Latvia) | Bartkevics, V., Food and Veterinary Service, Riga (Latvia). National Diagnostic Centre | Kukare, A., Food and Veterinary Service, Riga (Latvia). National Diagnostic Centre | Morozovs, A., Latvia Univ. of Agriculture, Jelgava (Latvia)
In presented study we have investigated an occurrence of 15 polycyclic aromatic hydrocarbons (PAH) in different smoked meat and fish samples. After clean up and extraction procedures, the samples were analyzed by gas chromatography-mass spectrometry (GC-MS). Large variability in PAH levels for samples of the same type was found, thus the contamination level is not strongly correlated with the type of product. In the smoked fish samples concentrations of total PAHs ranged from 0.26 to 104 mu g kgE1, and in smoked meat samples - from 1.7 to 197 mu g kgE-1. In general, the predominating PAHs in all samples were benz(a)anthracene, crysene, and cyclopenta(c,d)pyrene. Also the elimination of PAHs in smoked fish by UV irradiation was investigated. Significant decrease in carcinogenic PAH content in smoked fish was found after a 15 min exposure.
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