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

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 the case of traditional smoking. The PAHs content was higher in fish smoked using traditional ovens. Therefore, the quality of smoked fish was improved using a metallic filter during different smoking processes.

Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes

“…Smoked fish products are consumed all over the world as protein source (Alhassan et al, 2012;Desiere, Hung, Verbeke, & D'Haese, 2018;Kiczorowska, Samolinska, Grela, & Bik-Małodzinska, 2019). Smoked fish has good nutritional quality including protein, lipid, and fatty acids (Kiczorowska et al, 2019;Nunoo, Tornyeviadzi, Asamoah, & Addo, 2019;Tiwo, Tchoumbougnang, Nganou, Kumar, & Nayak, 2019). Adeyeye, Fayemi, and Adebayo-Oyetoro, (2018) and Amoussou et al (2019) reported amino acids, vitamins, and oligoelements in raw and smoked fish.…”

Exposure and Public Health Effects of Polycyclic Aromatic Hydrocarbon Compounds in Sub-Saharan Africa: A Systematic Review

“…Other studies have also shown the levels of PAHs exposure encountered during food processing in SSA. 8,9,18,62 -68…”

“…Other studies have also shown the levels of PAHs exposure encountered during food processing in SSA. 8,9,18,[62][63][64][65][66][67][68] Benzo(a)pyrene levels found in roasted fish had concentrations ranging between 1.65 and 3.17 mg/g. These concentrations were higher than the recommended standard concentration of 0.005 mg/g or 5.0 mg/kg set for benzo(a)pyrene levels in smoked meat and fish products by the European Commission.…”

“…These include the increasing levels of artisanal refining activities for reasons of survival and financial gain, intense oil exploration, [1][2][3][4] the use of leaded petrol, and poor attitude toward dumping and burning of toxic waste. 5 Others include the occurrence of forest fires, 6 wood combustion, 7 local food processing practices, for example, in smoked fish, 8,9 emissions from combustion engines, and the overdependence on fossil fuels. The weak implementation and regulatory enforcement of environmental laws and legislations designed to protect the environment from environmentally deleterious activities, for example, gas flaring have also been implicated.…”

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“…On the contrary, the lipid content of FHP (12.51±0.05%) is lower than the values recorded for VPSP (19.09±0.15%), NPSP (25.41±0.05%) and PPSP (15.75%). In a related study, Tiwo et al (2019) attributed increase in lipid content of fresh fish after undergoing smoking process to reduction in moisture content based on the inverse correlation between fat and water level. According to Abraha et al (2018), dripping of fats and water which occur during smoking of fish physically reduces the amount of micronutrients, lipids and amino acids in the product.…”