Effect of processing smoked salmon on contaminant contents
Cunha, Sara C.
Guàrdia, Maria Dolors
de Alda, Miren López
Fernandes, José O.
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.
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Is part of
Food and Chemical Toxicology
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/ /
Qualitat i Tecnologia Alimentària
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- ARTICLES CIENTÍFICS 
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