Effect of processing smoked salmon on contaminant contents
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Author
Cunha, Sara C.
Siminel, D.
de Alda, Miren López
López-Garcia, Ester
Ferreira, R.
Eljarrat, Ethel
Fernandes, José O.
Publication date
2021-05-17ISSN
0278-6915
Abstract
The influence of the type of smoking process (natural/liquid; hot/cold) and salt (NaCl or KCl) on the levels of polybrominated diphenyl ethers (PBDEs) and polycyclic aromatic hydrocarbons (PAHs) in smoked salmon was evaluated. One parent compound - BDE 47 - and two methoxylated forms - 2′-MeO-BDE-68 and 6-MeO-BDE-47 - were detected in all the samples. Among the 14 PAHs analysed, naphthalene was the most abundant followed by phenanthrene and fluorene. Only smoked salmon treated with NaCl presented quantifiable levels of chrysene and benzo[b]fluoranthene. Among the four smoking processes evaluated, natural smoke led to higher levels of PAHs. Risk characterization tools, such as hazard index (HI) and incremental lifetime cancer risk (ILCR), showed that the risk of both PBDEs and PAHs to human health through the consumption of smoked salmon was very low.
Document Type
Article
Document version
Accepted version
Language
English
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
31
Publisher
Elsevier
Is part of
Food and Chemical Toxicology
Citation
Cunha, Sara C., D. Siminel, Maria D. Guàrdia, Miren López de Alda, Ester López-Garcia, Israel Muñoz, R. Ferreira, Ethel Eljarrat, and José O. Fernandes. 2021. "Effect Of Processing Smoked Salmon On Contaminant Contents". Food And Chemical Toxicology 153: 112276. doi:10.1016/j.fct.2021.112276.
Grant agreement number
EC/H2020/773400/EU/Nutritious, safe and sustainable seafood for consumers of tomorrow/SEAFOODTOMORROW
MICIU/Programa Estatal de fomento de la investigación científica y técnica de excelencia/CEX2018-000794-S/ES/ /
Program
Qualitat i Tecnologia Alimentària
This item appears in the following Collection(s)
- ARTICLES CIENTÍFICS [2555]
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/