Benzo (Α) Pyrene Potential Analysis on Smoked Fish (Case Study: Traditional Method and Smoking Kiln)

Swastawati, Fronthea; Surti, Titi; Agustini, Tri Winarni; Riyadi, Putut Har

doi:10.18502/kls.v1i0.99

Cited by 3 publications

(2 citation statements)

References 11 publications

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“…The content of PAHs is also associated with the fat content of food. Reference [31] also found that B(a)A content can differ significantly in dependence of seafood species.…”

Section: Resultsmentioning

confidence: 99%

Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation

Buchtová

Đorđević

Duda

et al. 2019

Foods

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The aim of this work was to simulate selected ways of handling with raw fish after its purchase. The experiment was designed as three partial simulations: (a) trend in the biogenic amines formation in raw fish caused by breakage of cold chain during the transport after purchase, (b) the use of a handheld gastronomic unit as an alternative method of smoking fish with cold smoke in the household with regard to a possible increase in polycyclic aromatic hydrocarbon content, and (c) whether the cold smoked fish affects selected sensory parameters of nigiri sushi meal prepared by consumers. The material used in the research consisted of: yellowfin tuna (Thunnus albacares) sashimi fillets and the Atlantic salmon (Salmo salar) fillets with skin. The control (fresh/thawed tuna; without interrupting the cold chain) and experimental (fresh/thawed tuna; cold chain was interrupted by incubation at 35 °C/6 h) samples were stored at 2 ± 2 °C for 8 days and analyzed after 1st, 4th and 8th day of the cold storage. Histamine content was very low throughout the experiment, though one exception was found (thawed tuna without interrupting the cold chain: 272.05 ± 217.83 mg·kg−1/8th day). Tuna samples contained more PAH (4.22 µg·kg−1) than salmon samples (1.74 µg·kg−1). Alarming increases of benzo(a)anthracene (1.84 μg·k−1) and chrysene (1.10 μg·kg−1) contents in smoked tuna were detected.

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“…The content of PAHs is also associated with the fat content of food. Reference [31] also found that B(a)A content can differ significantly in dependence of seafood species.…”

Section: Resultsmentioning

confidence: 99%

Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation

Buchtová

Đorđević

Duda

et al. 2019

Foods

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“…Benzo(α)pyrene (BaP) is one type of PAH4 (Hokkanen et al, 2018). Traditional processed smoked fish (tilapia, nile, milkfish, little tuna, marine catfish, mackerel, canine catfish and stingray) showed a higher BaP (0.03 to 4.58 ppb) (Swastawati et al 2015). Fumigation using liquid smoke is currently being widely used in various types of fish, namely skipjack tuna, tuna, catfish, snakehead fish, eels, catfish (Utomo et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Application of Liquid Smoke from Coconut Shell in Tandipang (Dussumeiria Acutta) Smoked Fish To Extend Shelf Life

Rakhmayeni

Yuniarti²,

Sukarno

2020

JIPK

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Highlightaw on smoked tandipang fish analyzed.Peroxide value on smoked tandipang fish analyzed.TPC on smoked tandipang fish analyzed.The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of weeks or 5.8 months of storage.AbstractFumigation using liquid smoke produces smoked fish products with a smoky flavor character and can increase shelf life. The research objective was to determine the shelf life of the tandipang fish which was processed using liquid smoking. The test was carried out by storing smoked fish in an incubator at different temperatures 30 °C, 40 °C, and 50 °C with three replications for 5 weeks (35 days). The samples prepared at each temperature were kept in an incubator for five weeks. The parameters tested for estimating shelf life are using the test data aW (activity water), peroxide number, and TPC (total plate count). The three parameters are selected by one parameter to calculate the shelf life of liquid smoked tandipang fish which is considered to greatly affect the quality degradation during storage. The aw parameter is used to determine the shelf life because it has a high R2 value with an activation energy of 86972.75 J / mol.K. Estimation of shelf life of liquid cured fish at room temperature using aw parameter is 23.2 weeks or 5.8 months.

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The changes of astaxanthin content and chemical characteristics of tiger prawn (Penaeus monodon) due to processing: boiling, smoking and frying

Swastawati

2018

IOP Conf. Ser.: Earth Environ. Sci.

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Benzo (Α) Pyrene Potential Analysis on Smoked Fish (Case Study: Traditional Method and Smoking Kiln)

Cited by 3 publications

References 11 publications

Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation

Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation

Application of Liquid Smoke from Coconut Shell in Tandipang (Dussumeiria Acutta) Smoked Fish To Extend Shelf Life

The changes of astaxanthin content and chemical characteristics of tiger prawn (Penaeus monodon) due to processing: boiling, smoking and frying

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