Polycyclic aromatic hydrocarbons in smoked food products and commerical liquid smoke flavourings

Pork, chicken, beef and fish products were screened for the presence of carcinogenic and non‐carcinogenic polycyclic aromatic hydrocarbons

Enayat A. Gomaa

2011

Scholarcy highlights

  • Pork, chicken, beef and fish products were screened for the presence of carcinogenic and non‐carcinogenic polycyclic aromatic hydrocarbons
  • Total PAH concentrations in smoked meat products ranged from 2.6 μg/kg in a cooked ham sample to 29.8 μg/kg in grilled pork chops, while those in fish products ranged from 9.3 μg/kg in smoked shrimp to 86.6 μg/kg in smoked salmon
  • In liquid smoke flavourings and seasonings, total polycyclic aromatic hydrocarbons concentrations ranged from 6.3 to 43.7 μg/kg, with the carcinogenic PAHs ranging from 0.3 to 10.2 μg/kg

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