Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110

+441704335730

Abstract

Safety Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in Cold Smoked Fish (Mugil Cephalus) Using GC-MS

Hafez NE, Awad AM, Ibrahim SM and Mohamed HR

This work was planned to determine the safety level of polycyclic aromatic hydrocarbons (PAHs) in cold smoked mullet fish obtained from two fish farms (A and B) localized at El-Fayoum Governorate, Egypt during August 2015. PAHs components were determined by GC-MS. Results showed that total of PAHs components was 28.8 and 5 ppb in both smoked fish products (A and B), respectively. Also, low molecular weight (LMW) of PAHs was found especially in smoked fish (A), followed by medium molecular weight (MMW) and however high molecular weight (HMW) was not detectable. Levels of Benzo [a] Pyrene (B {a} P) equivalent were 0.051 and 0.005 in products (A and B), respectively. However, PAH4 (BaP+CHR+BaA+BbF) and PAH8 (Benzo (a) anthracene, Chrysene, Dibenzo (a, h) anthracene, Benzo (g, h, i) perylene, Benzo (b) Fluoranthene, Benzo (k) fluoranthene, Benzo (a) Pyrene, Indeno (1, 2, 3-c, d) Pyrene) were not detectable. Also, categories of PAHs concentration are considered a minimally contaminated (10 to 99 μg/kg) and not contaminated (Ë10 ppb) compared with the maximum recommended levels. Based on our results, it could be concluded that Benzo (a) pyrene compound was not detectable in all smoked samples which are considered as a safe product for human consumption.

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