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dc.contributor.authorCunha, Sara C.
dc.contributor.authorSiminel, D.
dc.contributor.authorGuàrdia, Maria Dolors
dc.contributor.authorde Alda, Miren López
dc.contributor.authorLópez-Garcia, Ester
dc.contributor.authorMuñoz, Israel
dc.contributor.authorFerreira, R.
dc.contributor.authorEljarrat, Ethel
dc.contributor.authorFernandes, José O.
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2021-07-29T11:50:49Z
dc.date.issued2021-05-17
dc.identifier.citationCunha, 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.ca
dc.identifier.issn0278-6915ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/1326
dc.description.abstractThe 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.ca
dc.format.extent31ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofFood and Chemical Toxicologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleEffect of processing smoked salmon on contaminant contentsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2022-05-17T02:00:00Z
dc.embargo.terms12 mesosca
dc.relation.projectIDEC/H2020/773400/EU/Nutritious, safe and sustainable seafood for consumers of tomorrow/SEAFOODTOMORROWca
dc.relation.projectIDMICIU/Programa Estatal de fomento de la investigación científica y técnica de excelencia/CEX2018-000794-S/ES/ /ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.fct.2021.112276ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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