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dc.contributor.authorMalesa-Ciećwierz, Małgorzata
dc.contributor.authorSzulecka, Olga
dc.contributor.authorAdamczyk, Maria
dc.coverage.spatialPolanden_US
dc.date.accessioned2019-07-31T19:12:52Z
dc.date.available2019-07-31T19:12:52Z
dc.date.issued2019
dc.identifier.doi10.1111/jfpp.13962
dc.identifier.urihttp://hdl.handle.net/1834/15429
dc.description.abstractThe aim of the study was to determine if the smoked fish being produced in Poland complies with the new, stricter limits set for BaP and PAH4. The effect of sample position in the smoking chamber was also studied. The margin of exposure (MoE) approach was used for assessing the risk of dietary exposure to PAHs from smoked fish products. The study material comprised of sprat, herring, mackerel, and salmon from a fish processing plant equipped with smoking chambers with external smoke generators. None of the smoked fish products studied exceeded the new, stricter limits set for BaP and PAH4. The MoE indicators far exceed the limit of 10,000 (values lower than this indicate a potential risk to consumer health). The sensory analysis identified significant differences among the products studied that indicate the high quality of cold‐smoked salmon fillets and the statistically significant lower quality of a smoked salmon abdominal parts.en_US
dc.language.isoenen_US
dc.relation.urihttps://onlinelibrary.wiley.com/doi/full/10.1111/jfpp.13962en_US
dc.subject.otherBaPen_US
dc.subject.otherPAH4en_US
dc.subject.otherSmoked fishen_US
dc.subject.otherContaminationen_US
dc.titlePolycyclic aromatic hydrocarbon contamination of Polish smoked fish: Assessment of dietary exposure.en_US
dc.typeJournal Contributionen_US
dc.bibliographicCitation.issuee13962en_US
dc.bibliographicCitation.titleJournal of Food Processing and Preservationen_US
dc.description.statusPublisheden_US
dc.format.pagerange11pp.en_US
dc.subject.asfaASFA_2015::P::Processing fishery productsen_US
dc.type.refereedNot Knownen_US
refterms.dateFOA2021-01-30T18:48:42Z


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