The detection of potential carcinogenic pah using hplc procedure in two different smoked fish, case study: Istanbul/turkey;Iki Farkli Füme Balikta Örnek Olay Incelemesi Için HPLC Prosedür Kullanmiyla Potansiyel Kanserojen PAH Tespiti: Istanbul / Türkiye

Turkish Journal of Fisheries and Aquatic Sciences

Volumn 10, Issue 3, 2010, Pages 351-355

  Basak, Serden ^a   Şengör, Gülgün F ^b   Karakoç, Fatma Telli ^c  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b ISTANBUL UNIVERSITY   (Turkey)

^c MATERIALS INSTITUTE   (Turkey)

Author keywords

Benzo(a)pyrene; Polycyclic aromatic hydrocarbons; Rainbow trout; Salmon

Indexed keywords

ONCORHYNCHUS MYKISS;

EID: 78149384663     PISSN: 13032712     EISSN: None     Source Type: Journal    
DOI: 10.4194/trjfas.2010.0307     Document Type: Article

References (18)

1. Açikgöz, N. 1990. Tari{dotless}mda Araşti{dotless}rma ve Deneme Metodlari{dotless}. Ege Üniversitesi, Ziraat Fakültesi Yayi{dotless}nlari{dotless}, Izmir, 478 pp.
2. Akpan, V., Lodovici, M. and Dolara, P. 1994. Polycyclic aromatic hydrocarbons in fresh and smoked fish samples from the three Nigerian cities. Bull. Environ. Contam. Toxicol., 53: 246-253.
3. th Ed., Kenneth Arlington, Virginia, USA.
4. Derache, R. 1990. Toxicologia y seguridad de los alimentos, edited by S.A. Omega, Barcelona: 296-317.
5. EC (European Commission), 2002. Opinion of the scientific committee on food on the risks to human health of polycyclic aromatic hydrocarbons in food. SCF/CS/CNTM/PAH/29 Final, Belgium, 74 pp.
6. García Falcón, M.S., Gonzάles Amigo, S., Lage Yusty, M.A. and Simal Lozano, J. 1999. Determination of benzo(a)pyrene in some spanish commercial smoked products by HPLC-FL. Food Additives and Contaminants, 1: 9-14.
7. Gilbert, J. and Knowles, M.E. 1975. The chemistry of smoked foods: a Review. Journal of Food Technology, 10: 245-261.
8. Karl, H. and Leinemann, M. 1996. Determination of polycyclic aromatic hydrocarbons in smoked fishery products from different smoking kilns. Z. Lebensm. Unters. Forsch., 202: 458-464.
9. Kramlich, W.E., Pearson, K.M. and Tauber, F.W. 1980. Processed meat. The AVI Publishing Comp. Inc., Westport- Connecticut: 61-67.
10. Moret, S. and Conte, L.S. 2000. Polycyclic aromatic hydrocarbon in edible fats and oils: Occurence and analytical methods. J. Chromatogr. A., 882: 245-253.
11. Ova, G. and Onaran, S. 1998. Polycyclic aromatic hydrocarbons contamination in salmon-trout and eel smoked by two different methods. Adv. Food Sci., (CMTL) 20(5/6): 168-172.
12. Potthast, K. 1979. Influence of smoking technology on the composition of polycyclic hydrocarbons in smoked meat products, smoke condensates and in waste gases from smoking plant. Fleischwirtschaft., 59(10): 1515-1523.
13. Reinik, M., Tamme, T., Roasto, M., Juhkam, K., Tenno, T. and Kus, A. 2007. Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia. Food Additives and Contaminants, 24(4): 429-437.
14. Simko, P. 2005. Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings. Mol. Nutr. Food Res., 49: 637-647.
15. Telli-Karakoç, F., Tolun, L., Henkelmann, B., Klimm, C., Okay, O. and Schramm, K.W. 2002. Polycyclic aromatic hydrocarbons (PAHs) and polychlorinated biphenyls (PCBs) distributions in the Bay of Marmara Sea: Izmit bay. Environmental Pollution, 119(3): 383-397.
16. Turkish Food Codex. 2008. Turkish food codex communiqué on determining the maximum levels of certain contaminants in foodstuffs. The official gazette: 17.05.2008/26879.
17. Varlet, V., Serot, T., Monteau, F., Le Bizec, B. and Prost, C. 2007. Determination of PAH profiles by GC-MS/MS in salmon processed by four cold-smoking techniques. Food Additives and Contaminants, 24(7): 744-757.
18. Wilson, N.R.P. 1981. Meat and Meat Products Factors Affecting Quality Control, Applied Science Bub., London: 150-152.