Polycyclic Aromatic Hydrocarbons in Smoked Fish and Meat
¹Research Institute of Biotechnology and Veterinary Medicine ”Sigra”, Latvia University of Agriculture, Instituta 1, LV–2150 Sigulda, Latvia; e–mail: firstname.lastname@example.org
²Faculty of Veterinary Medicine, Latvian University of Agriculture, K. Helmana 8, LV–3004 Jelgava, Latvia, e–mail: Anda.Valdovska@llu.lv
³Meat and Milk Industry Engineering Centre, Dzirnavu 42, LV–1010 Riga, Latvia; e- mail: email@example.com
Polycyclic aromatic hydrocarbons (PAH`s) can significantly influence smoked meat quality and safety. Toxicological studies on individual PAHs in animals, mainly on the PAH benzo(a)pyrene, have shown various toxicological effects. One significant source of PAHs in the human food chain is the smoking of meat and fish. Smoke not only gives special taste, colour and aroma to food, but also enhances preservation due to the dehydrating, bactericidal and antioxidant properties of smoke. Therefore the aim of our investigation was to determine the contents of PAH4 (benzo(a)antracene, benzo(a)pyrene, benzo(b)fluorantene, chrysene) in a variety of industrially smoked meat and fish products. Results were summarized and compared with maximum acceptable levels set by Draft European Commission regulation (EC) planned to be in force beginning 1.9. 2012.