Changes in total PCB content in selected fish products during hot- and cold smoking
2006
Witczak, A. | Ciereszko, W.,Szczecin Agricultural University (Poland). Div. of Toxicology
Stability and high bioaccumulation coefficients of polychlorinated biphenyls (PCB) in aqueous organisms may constitute a health hazard for their consumers. Changes in total PCB content in herring fillets during hot smoking and in hot and cold smoked mackerel fillets were determined. Herring fillets were hot smoked under industrial conditions, whereas mackerel fillets were cold- and hot smoked. Analyses were carried out using a capillary gas chromatograph coupled with a mass spectrometer. The hot smoking process affected the loss of total PCB content in mackerel and herring fillets, with its highest value in the first hour of partial drying. The increase of their content, in the final stage of hot smoking and during the whole cold smoking process, was caused by contamination of fish fillets with PCB present in the curing smoke. From the toxicological point of view, the process of hot smoking, is much healthier for people because it causes the reduction of total PCB content in final smoked products, however the consumption of these products should be limited
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