Effect of different smoking processes on the nutritional and polycyclic aromatic hydrocarbons composition of smoked Clarias gariepinus and Cyprinus carpio

Food Science & Nutrition
Cristelle T TiwoBinay Nayak

Abstract

The effect of different smoking processes on the nutritional value and polycyclic aromatic hydrocarbon (PAHs) content of Clarias gariepinus and Cyprinus carpio has been assessed in this study. After smoking processes, the finish products were analyzed to determine the nutritional quality and the PAHs content. Different smoking processes significantly decreased (p < 0.05) lipids content of fish. The smoked fish with unfiltered Psidium guajava has revealed higher lipid contents of 14.17 ± 0.15% and 14.96 ± 0.05%, respectively, for SNE GSF and SE GSF. A significant reduction (p < 0.05) in protein content (% DM) has been observed in the two fish's species submitted to smoking processes. We found that evisceration of fish before smoking leads to increase the level of naphthalene, acenaphthene, and benzo (a) pyrene in smoked C. gariepinus and C. carpio. The use of metallic filter in the smoking of noneviscerated fish leads to the significant reduction (p < 0.05) of the PAHs content in smoked fishes. Higher levels of PAH such as naphthalene and acenaphthene with values of 1,451.54 ± 49.58 and 709.91 ± 8.12 ng/kg were found in smoked C. carpio and 1,841.1 ± 11.41 and 809.91 ± 1.10 ng/kg were found in smoked C. gariepinus obtained in th...Continue Reading

References

Feb 12, 2008·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·P ViscianoM Amorena

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Citations

Apr 6, 2021·International Journal of Toxicology·Benson Chukwunweike Ephraim-Emmanuel, Best Ordinioha

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