Effect of processing smoked salmon on contaminant contents
نویسندگان
چکیده
The influence of the type smoking process (natural/liquid; hot/cold) and salt (NaCl or KCl) on levels polybrominated diphenyl ethers (PBDEs) polycyclic aromatic hydrocarbons (PAHs) in smoked salmon was evaluated. One parent compound - BDE 47 two methoxylated forms 2?-MeO-BDE-68 6-MeO-BDE-47 were detected all samples. Among 14 PAHs analysed, naphthalene most abundant followed by phenanthrene fluorene. Only treated with NaCl presented quantifiable chrysene benzo[b]fluoranthene. four processes evaluated, natural smoke led to higher PAHs. Risk characterization tools, such as hazard index (HI) incremental lifetime cancer risk (ILCR), showed that both PBDEs human health through consumption very low.
منابع مشابه
effect of oral presentation on development of l2 learners grammar
this experimental study has been conducted to test the effect of oral presentation on the development of l2 learners grammar. but this oral presentation is not merely a deductive instruction of grammatical points, in this presentation two hypotheses of krashen (input and low filter hypotheses), stevicks viewpoints on grammar explanation and correction and widdowsons opinion on limited use of l1...
15 صفحه اولEffect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models.
Salting and smoking are ancient processes for fish preservation. The effects of salt and phenolic smoke compounds on the growth rate of L. monocytogenes in cold-smoked salmon were investigated through physico-chemical analyses, challenge tests on surface of cold-smoked salmon at 4 degrees C and 8 degrees C, and a survey of the literature. Estimated growth rates were compared to predictions of e...
متن کاملEffect of bacterial interactions on the spoilage of cold-smoked salmon.
Cold-smoked salmon is a lightly preserved fish product in which a mixed microbial flora develops during storage and where the interactive behaviour of micro-organisms may contribute to their growth and spoilage activity. The aim of this study was to assess the effect of the bacterial interactions between the main species contaminating the cold-smoked salmon on bacterial growth, chemical and sen...
متن کاملListeria monocytogenes growth rates on cold-smoked salmon and evaluation
19 Salting and smoking are ancient processes for fish preservation. The effects of salt and phenolic 20 smoke compounds on the growth rate of L. monocytogenes in cold-smoked salmon were 21 investigated, through physico-chemical analyses, challenge tests on surface of cold-smoked 22 salmon at 4°C and 8°C, and a survey of the literature. Estimated growth rates were compared to 23 predictions of e...
متن کاملVirulence of Listeria monocytogenes isolates from humans and smoked salmon, peeled shrimp, and their processing environments.
The virulence of 82 Listeria monocytogenes isolates from human cases and cold-smoked salmon, cooked peeled shrimp, and their production environments was assessed using the plaque-forming assay and a subcutaneous inoculation test in mice. These isolates were previously typed using serotyping and pulsed-field gel electrophoresis. The isolates from food-production environments were collected in se...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food and Chemical Toxicology
سال: 2021
ISSN: ['0278-6915', '1873-6351']
DOI: https://doi.org/10.1016/j.fct.2021.112276