Effects of different smoking methods on formation of polycyclic aromatic hydrocarbons ( PAHs) and physiochemical quality in smoked Atlantic mackerel products.

Abstract

The effects of different smoking methods and temperatures on the formation of PAHs in smoked mackerel was studied. The research also aimed at finding out how different smoking methods, storage temperature and packaging materials affect the stability of hot smoked mackerel by analyzing their physicochemical properties. Analysis of water and fat content, free fatty acids (FFA), water activity, total volatile basic nitrogen (TVB-N), pH, thiobarbituric acid reactive substances (TBARS) and peroxide value (PV) were performed. Furthermore, the study indicated a stable total lipid content in the fillets and whole mackerel during storage at chilled temperatures. The formation of free fatty acids (FFA), thiobarbituric acid reactive substances (TBARS) and peroxide value (PV) in the whole was more delayed than in the fillets during storage. Again, vacuum packaging reduce the formation of TVB-N in smoked fillets, in comparison to the air packaging.The study showed that the level of chrysene was 10.75 ± 0.21 μg/kg and < 1 μg/kg in the cabin and Bradley smoked fillets. A significant difference was observed between the cabin smoked fillets and the cabin smoked whole fish (p = 0.0005). Benzo(a)pyrene, which is the main indicator for the presence of PAHs in food was observed to be 2.8 ± 0.14 μg/kg and < 0.5 μg/kg in the cabin and Bradley smoked fillets, respectively whereas in the cabin and Bradley smoked whole it was 1.05 ± 0.07 μg/kg and < 0.5 μg/kg respectively. Furthermore, the sum of the four PAHs (i.e. chrysene, benzo(b)fluoranthene, benzo(a)pyrene, and benzo(a)anthracene), which are the main concerns of the EU regulation, was 25.85 μg/kg and 8.1 μg/kg in the cabin smoked fillets. The results indicate that the cabin smoked fillets contained BaP and PAH4 level that are above the acceptable limit of 2 μg/kg and 12 μg/kg respectively per EU 1327/14 regulation. However, the cabin smoked whole and the Bradley smoked mackerel are safe for human consumption since the levels of BaP and PAH4 falls below the acceptable limit. Again, the study indicated a stable total lipid content in the fillets and whole mackerel during storage at chilled temperatures. The formation of free fatty acids (FFA), thiobarbituric acid reactive substances (TBARS) and peroxide value (PV) in the whole was more delayed than in the fillets during storage. Again, vacuum packaging reduce the formation of TVB-N in smoked fillets, in comparison to the air packaging.