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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Visciano, P. Perugini, M. Conte, F. Amorena, M. |
| Description | Country affiliation: Italy Author Affiliation: Visciano P ( Department of Food Science, University of Teramo, Teramo, Italy. pvisciano@unite.it) |
| Abstract | Polycyclic aromatic hydrocarbons (PAHs) were determined by high performance liquid chromatography (HPLC) method with fluorescence detection in rainbow trout fillets processed by traditional flue gas smoking and by liquid smoke flavourings, at low temperature (25 degrees C for 3h). Raw fillets were also investigated as control group. The following compounds, anthracene, fluoranthene, pyrene, benz(a)anthracene, chrysene, benzo(b)fluoranthene, benzo(k)fluoranthene and benzo(ghi)perylene were detected in all samples and no significant difference (p>0.05) was found neither between fresh and processed samples nor between the two different smoking techniques, except for chrysene and benzo(b)fluoranthene. The results show that PAHs found in rainbow trout fillets could be considered as a consequence of environmental pollution and the mild smoking process described in the present study did not affect their concentrations. |
| File Format | HTM / HTML |
| ISSN | 02786915 |
| Issue Number | 5 |
| Volume Number | 46 |
| e-ISSN | 18736351 |
| Journal | Food and Chemical Toxicology |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2008-05-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Toxicology__semicolon__nutritional Discipline Sciences Food Handling Methods Meat Analysis Oncorhynchus Mykiss Metabolism Polycyclic Hydrocarbons, Aromatic Animals Flavoring Agents Chemistry Indicators And Reagents Smoke Journal Article Review |
| Content Type | Text |
| Resource Type | Article |
| Subject | Medicine Toxicology Food Science |
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