Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus)
World Journal of Food Science and Technology
Volume 3, Issue 1, March 2019, Pages: 1-5
Received: Jan. 19, 2019; Accepted: Feb. 27, 2019; Published: Apr. 22, 2019
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Authors
Nabil El-Sayed Hafiz, Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Faiyum, Egypt
Awad Abd-El-Tawab Mahmoud, Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Faiyum, Egypt
Sayed Mekawy Ibrahim, Fish Processing and Technology Laboratory, Fisheries Division, National Institute of Oceanography and Fisheries, Cairo, Egypt
Hassan Rabea Mohamed, Fish Processing and Technology Laboratory, Fisheries Division, National Institute of Oceanography and Fisheries, Cairo, Egypt
Adel Ammar El-Lahamy, Fish Processing and Technology Laboratory, Fisheries Division, National Institute of Oceanography and Fisheries, Cairo, Egypt
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Abstract
The purpose of this work was to determine the concentration and risk assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in cold-smoked mullet fish samples which were pre-frozen at -18°C for 6 months. Fish samples were obtained from two fish farms; A (Al-Batts drain) and B (El-Wadi drain), El-Fayoum governorate, Egypt. 16 components of PAHs concentration were determined by GC-MS. Results showed that the total concentration of PAHs recorded16.2 and 7.4 ppb sample of A- and B-smoked mullet fish products, respectively. Also, levels of Benzo [a] Pyrene (B {a} P) equivalent were 0.0378 and 0.029 ppb in A and B-products, respectively. Besides, content of Low molecular weight (LMW) components was higher in A-smoked mullet product than medium MW and vice versa in case B-smoked product however, high MW was not detected in products. In conclusion, PAHs concentration in smoked products processed from pre-frozen mullet samples for 6 months at -18°C are considered a minimally contaminated (16.2 ppb) for A-smoked product and not contaminated (7.4 ppb) for B-smoked product compared with recommended levels. In addition to the component of Benzo [a] Pyrene (B {a} P) was not detectable in all smoked fish products.
Keywords
PAHs, Frozen Mullet Fish, Smoking, GC-MS
To cite this article
Nabil El-Sayed Hafiz, Awad Abd-El-Tawab Mahmoud, Sayed Mekawy Ibrahim, Hassan Rabea Mohamed, Adel Ammar El-Lahamy, Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus), World Journal of Food Science and Technology. Vol. 3, No. 1, 2019, pp. 1-5. doi: 10.11648/j.wjfst.20190301.11
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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