Review
BibTex RIS Cite

Tütsülenmiş Balıklarda Gıda Toksikantı Olarak Polisiklik Aromatik Hidrokarbonlar

Year 2020, Volume: 51 Issue: 1, 109 - 118, 25.01.2020
https://doi.org/10.17097/ataunizfd.583996

Abstract

Balık, sahip olduğu besin değeri nedeniyle insan beslenmesinde ve
sağlığında önemli rol oynamaktadır.
Diğer taraftan taze balık, yüksek su
içeriği nedeniyle kolay bozulabilir bir materyaldir. Bu nedenle, balığın raf
ömrünü korumak ve uzatmak amacıyla çeşitli metotlar kullanılmaktadır.
Tütsüleme, balık işlemede en yaygın kullanılan gıda muhafaza yöntemlerinden
biridir. Ancak tütsüleme prosesinde kullanılan odun dumanı, polisiklik aromatic
hidrokarbonlar (PAH) gibi bazı zararlı bileşikler içermektedir. PAH'lar iki
veya daha fazla kaynaşmış aromatik halkadan oluşan organik bileşiklerdir.
Epidemiyolojik çalışmalar, bazı PAH’ların mutajenik ve/veya karsinojenik olduğunu
göstermiştir. Bu nedenle, tütsülenmiş balıkta bulunan ve/veya oluşan PAH’lar
hakkında daha fazla bilgiye ihtiyaç vardır. Bu derlemede PAH’ların yapısı ve
toksisitesi, tütsülenmiş balıklarda PAH'ların oluşumunu etkileyen faktörler, bu
bağlamda yapılan çalışmalar ve tütsülenmiş balıklardaki PAH’ların yasal
sınırları derlenmiştir.

References

  • Afolabi, O.A., Adesula, E.A., Oke, O.L., 1983. Polynuclear aromatic hydrocarbons in some Nigerian preserved freshwater fish species. Journal of Agricultural and Food Chemistry, 31: 1083–1090.
  • Akpambang, V.O.E., Purcaro, G., Lajide, L., Amoo, I.A., Conte, L.S., Moret, S., 2009. Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat. Food Additives and Contaminants, 7: 1096–1103.
  • Basak, S., Sengör, G.F., Karakoç, F.T., 2010. The Detection of potential carcinogenic PAH using HPLC procedure in two different smoked fish, case study: Istanbul/Turkey. Turkish Journal of Fisheries and Aquatic Sciences, 10: 351-355.
  • Carabias-Martinez, R., Rodriguez-Gonzalo, E., Moreno-Cordero, B., Perez-Pavon, J.L., Garcia-Pinto, C., Fernandez Laespada, E., 2000. Surfactant cloud point extraction and preconcentration of organic compounds prior to chromatography and capillary electrophoresis. Journal of Chromatography A, 902: 251–265.
  • Chen, B.H, Chen, Y.C., 2001. Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids. Journal of Agricultural and Food Chemistry, 49: 5238−5243.
  • Chen, J., Chen, S., 2005. Removal of polycyclic aromatic hydrocarbons by low density polyethylene from liquid model and roasted meat. Food Chemistry, 90: 461–469.
  • Cho, H.K., Shin, H.S., 2012. Analysis of Benzo[a]pyrene Content from Smoked Food Products in Korea. Food Science and Biotechnology, 21: 1095-1100.
  • Comission Regulation (EU). 2011. No: 835/2011 of 19 August 2011 amending Regulation (EC) No: 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuff.
  • Domingo, J.L., 2016. Nutrients and chemical pollutants in fish and shellfish. Balancing health benefits and risks of regular fish consumption. Critical Reviews in Food Science and Nutrition, 56: 979–988.
  • Duedahl-Olesen, L., Aaslyng, M., Meinert, L., Christensen, T., Jensen, A.H., Binderup, M.L., 2015. Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat. Food Control, 57: 169-176.
  • EFSA (European Food Safety Authority), 2008. Scientific opinion of the panel on contaminants in the food chain on a request from the European Commission on polycyclic aromatic hydrocarbons in food. The EFSA J. 724: 1-114.
  • Falco, G., Domingo, J.L., Llobet, J.M., Teixido, A., Casas, C., Muller, L., 2003. Polycyclic aromatic hydrocarbons in foods: human exposure through the diet in Catalonia, Spain. Journal of Food Protection, 66: 2325–2331.
  • Ferguson, L.R., 2002a. Meat consumption, cancer risk and population groups within New Zealand. Mutation Research, 506–507: 215-224.
  • Ferguson, L.R., 2002b. Natural and human-made mutagens and carcinogens in the human diet. Toxicology, 181-182: 79-82.
  • García-Falcon, M.S, Cancho-Grande, B., Simal-Gandara, J., 2005. Minimal cleanup and rapid determination of polycyclic aromatic hydrocarbons in instant coffee. Food Chemistry, 90: 643-647.
  • Gokoglu, N., 2019. Novel natural food preservatives and applications in seafood preservation: a review. Journal of the Science of Food and Agriculture, 99: 2068-2077.
  • Hokkanen, M., Luhtasela, U., Kostamo, P., Ritvanen, T., Peltonen, K., Jestoi, M., 2018. Critical effects of smoking parameters on the levels of polycyclic aromatic hydrocarbons in traditionally smoked fish and meat products in Finland. Journal of Chemistry, 2018: 1-14.
  • IARC (International Agency for Research on Cancer), 2010. Some non-heterocyclic polycyclic aromatic hydrocarbons and some related exposures. IARC Monogr. Eval. Carcinog. Risks Hum.
  • Karl, H., Leinemann, M., 1996. Determination of polycyclic aromatic hydrocarbons in smoked fishery products from different smoking kilns. Z lebensm Unters Forschung, 202: 458-464.
  • Kpoclou, E.Y., Anihouvi, V.B., Azokpota, P., Soumanou, M.M., Douny, C., Brose, F., ... Scippo, M.L., 2014. Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment. Food Additives & Contaminants: Part A, 31: 1212–1218.
  • Ledesma, E., Rendueles, M., Díaz, M., 2016. Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention. Food Control, 60: 64-87.
  • Malarut, J.-A., Vangnai, K. 2018. Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages. Food Control, 85: 98-106.
  • Miculis, J., Valdovska, A., Sterna, V., Zutis, J., 2011. Polycyclic aromatic hydrocarbons in smoked fish and meat. Agronomy Research, 9: 439-442.
  • Mohammadi, A., Ghasemzadeh-Mohammadi, V., Haratian, P., Khaksar, R., Chaichi, M., 2013. Determination of polycyclic aromatic hydrocarbons in smoked fish samples by a new microextraction technique and method optimisation using response surface methodology. Food Chemistry, 141: 2459-2465.
  • Moret, S., Conte, L., Dean, D., 1999. Assessment of polycyclic aromatic hydrocarbon content of smoked fish by means of a fast HPLC/HPLC method. Journal of Agricultural and Food Chemistry, 47: 1367–1371.
  • Moret, S., Conte, L.S., 2000. Polycyclic aromatic hydrocarbons in edible fats and oils: occurrence and analytical methods. Journal of Chromatography A, 882: 245-253.
  • Mottier, P., Parisod, V., Turesky, R.J., 2000. Quantitative determination of polycyclic aromatic hydrocarbons in barbecued meat sausages by gas chromatography coupled to mass spectrometry. Journal of Agricultural and Food Chemistry, 48: 1160-1166.
  • Öz, F., Yüzer, M.O., 2016. The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak. Food Chemistry, 203: 59-66.
  • Paris, A., Ledauphin, J., Poinot, P., Gaillard, J.L., 2018. Polycyclic aromatic hydrocarbons in fruits and vegetables: Origin, analysis, and occurrence. Environmental Pollution, 234: 96-106.
  • Phillips, D.H., 1999. Polycyclic aromatic hydrocarbons in the diet. Mutation Research, 443: 139-147.
  • Plaza-Bolanos, P., Garrido Frenich, A., Martínez Vidal, J.L., 2010. Polycyclic aromatic hydrocarbons in food and beverages. Analytical methods and trends. Journal of Chromatography A, 1217: 6303-6326.
  • Purcaro, G., Moret, S., Conte, L.S., 2013. Overview on polycyclic aromatic hydrocarbons: Occurrence, legislation and innovative determination in foods. Talanta, 105: 292-305.
  • Scientific Committee on Food, 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. Brussels: European Commission, Health and Consumer Protection Directorate-General.
  • Simko, P., 2002. Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives. Journal of Chromatography B, 770: 3-18.
  • Slamova, T., Frankova, A., Hubackova, A., Banout, J., 2017. Polycyclic aromatic hydrocarbons in Cambodian smoked fish. Food Additives & Contaminants Part B, 10: 248-255.
  • Stolyhwo, A., Sikorski, Z.E., 2005. Polycyclic aromatic hydrocarbons in smoked fish. Food Chemistry, 91: 303-311.
  • Storelli, M.M., Giacominelli Stuffler, R., Marcotrigiano, G.O., 2003. Polycyclic aromatic hydrocarbons, polychlorinated biphenyls, chlorinated pesticides (DDTs), hexachlorocyclohexane, and hexachlorobenzene residues in smoked seafood. Journal of Food Protection, 66: 1095-1099.
  • Stumpe-Viksna, I., Bartkevics, V., Kukare, A., Morozovs, A., 2008. Polycyclic aromatic hydrocarbons in meat smoked with different types of wood. Food Chemistry, 110: 794-797.
  • Sun, Y.; Wu, S.; Gong, G., 2019. Trends of research on polycyclic aromatic hydrocarbons in food: A 20-year perspective from 1997 to 2017. Trends in Food Science and Technology, 83: 86-98.
  • Turhan, S., Sarıcaoglu, F.T., Oz, F., 2013. The effect of ultrasonic marinating on the transport of acetic acid and salt in anchovy marinades. Food Science and Technology Research, 19: 849-853.
  • Turkish Food Codex Regulation on Contaminants, 2014. Republic of Turkey Ministry of Food, Agriculture and Livestock. Ankara, Turkey.
  • Visciano, P., Perugini, M., Amorena, M., Ianieri, A., 2006. Polycyclic aromatic hydrocarbons in fresh and cold-smoked Atlantic salmon fillets. Journal of Food Protection, 69: 1134-1138.
  • Visciano, P., Perugini, M., Manera, M., Amorena, M., 2009. Selected polycyclic aromatic hydrocarbons in smoked tuna, swordfish and Atlantic salmon fillets. Int. J. Food Sci. Tech. 44: 2028-2032.
  • Wang, G.D., Lee, A.S., Lewis, M., Archer, R.K., 1999. Accelerated solvent extraction and gas chromatography mass spectrometry for determination of polycyclic aromatic hydrocarbons in smoked food samples. Journal of Agricultural and Food Chemistry, 47: 1062-1066.
  • Warzecha, L., Stróżyk, M., Janoszka, B., Błaszczyk, U., Bodzek, D., 2002. Determination of polycyclic aromatic hydrocarbons, azaarenes, and aminoazaarenes in meat samples by solid-phase extraction (SPE) and HPLC. Acta Chromatographica, 12: 104-121.
  • Wretling, S., Eriksson, A., Eskhult, G.A., Larsson, B., 2010. Polycyclic aromatic hydrocarbons (PAHs) in Swedish smoked meat and fish. Journal of Food Composition and Analysis, 23: 264–272.
  • Yurchenko, S., Mölder, U., 2005. The determination of polycyclic aromatic hydrocarbons in smoked fish by gas chromatography mass spectrometry with positive-ion chemical ionization. Journal of Food Composition and Analysis, 18: 857- 869.
  • Zabik, M.E., Booren, A., Zabik, M.J., Welch, R., Humphrey, H., 1996. Pesticide residues, PCBs and PAHs in baked, charbroiled, salt boiled and smoked Great Lakes lake trout. Food Chemistry, 55: 231–239.
  • Zachara, A., Gałkowska, D., Juszczak, L., 2017. Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons. Food Control, 80: 45-51.

Polycyclic Aromatic Hydrocarbons as Food Toxicant in Smoked Fishes

Year 2020, Volume: 51 Issue: 1, 109 - 118, 25.01.2020
https://doi.org/10.17097/ataunizfd.583996

Abstract

Fish plays important role in human nutrition
and health due to its nutritional value. On the other hand, fresh fish is
perishable material because of its high moisture content. Therefore,
various methods are
used to maintain and extend the shelf life of fish.
Smoking is one of the most common food
preservation methods in fish processing. However, wood smoke used in the
smoking process contains hazardous chemical compounds like polycyclic aromatic
hydrocarbons. Polycyclic aromatic hydrocarbons (PAHs) are organic compounds
consisting of two or more fused aromatic rings. Epidemiological studies have
shown that a number of PAHs are mutagenic and/or carcinogenic. Therefore, it is
needed more information about PAHs found and/or formed in smoked fishes. In the
present review, the structure and toxicity of PAHs, the factors that affect PAH
concentration and the studies conducted in this context,
and legal limits about PAHs in smoked fishes were reviewed.

References

  • Afolabi, O.A., Adesula, E.A., Oke, O.L., 1983. Polynuclear aromatic hydrocarbons in some Nigerian preserved freshwater fish species. Journal of Agricultural and Food Chemistry, 31: 1083–1090.
  • Akpambang, V.O.E., Purcaro, G., Lajide, L., Amoo, I.A., Conte, L.S., Moret, S., 2009. Determination of polycyclic aromatic hydrocarbons (PAHs) in commonly consumed Nigerian smoked/grilled fish and meat. Food Additives and Contaminants, 7: 1096–1103.
  • Basak, S., Sengör, G.F., Karakoç, F.T., 2010. The Detection of potential carcinogenic PAH using HPLC procedure in two different smoked fish, case study: Istanbul/Turkey. Turkish Journal of Fisheries and Aquatic Sciences, 10: 351-355.
  • Carabias-Martinez, R., Rodriguez-Gonzalo, E., Moreno-Cordero, B., Perez-Pavon, J.L., Garcia-Pinto, C., Fernandez Laespada, E., 2000. Surfactant cloud point extraction and preconcentration of organic compounds prior to chromatography and capillary electrophoresis. Journal of Chromatography A, 902: 251–265.
  • Chen, B.H, Chen, Y.C., 2001. Formation of polycyclic aromatic hydrocarbons in the smoke from heated model lipids and food lipids. Journal of Agricultural and Food Chemistry, 49: 5238−5243.
  • Chen, J., Chen, S., 2005. Removal of polycyclic aromatic hydrocarbons by low density polyethylene from liquid model and roasted meat. Food Chemistry, 90: 461–469.
  • Cho, H.K., Shin, H.S., 2012. Analysis of Benzo[a]pyrene Content from Smoked Food Products in Korea. Food Science and Biotechnology, 21: 1095-1100.
  • Comission Regulation (EU). 2011. No: 835/2011 of 19 August 2011 amending Regulation (EC) No: 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuff.
  • Domingo, J.L., 2016. Nutrients and chemical pollutants in fish and shellfish. Balancing health benefits and risks of regular fish consumption. Critical Reviews in Food Science and Nutrition, 56: 979–988.
  • Duedahl-Olesen, L., Aaslyng, M., Meinert, L., Christensen, T., Jensen, A.H., Binderup, M.L., 2015. Polycyclic aromatic hydrocarbons (PAH) in Danish barbecued meat. Food Control, 57: 169-176.
  • EFSA (European Food Safety Authority), 2008. Scientific opinion of the panel on contaminants in the food chain on a request from the European Commission on polycyclic aromatic hydrocarbons in food. The EFSA J. 724: 1-114.
  • Falco, G., Domingo, J.L., Llobet, J.M., Teixido, A., Casas, C., Muller, L., 2003. Polycyclic aromatic hydrocarbons in foods: human exposure through the diet in Catalonia, Spain. Journal of Food Protection, 66: 2325–2331.
  • Ferguson, L.R., 2002a. Meat consumption, cancer risk and population groups within New Zealand. Mutation Research, 506–507: 215-224.
  • Ferguson, L.R., 2002b. Natural and human-made mutagens and carcinogens in the human diet. Toxicology, 181-182: 79-82.
  • García-Falcon, M.S, Cancho-Grande, B., Simal-Gandara, J., 2005. Minimal cleanup and rapid determination of polycyclic aromatic hydrocarbons in instant coffee. Food Chemistry, 90: 643-647.
  • Gokoglu, N., 2019. Novel natural food preservatives and applications in seafood preservation: a review. Journal of the Science of Food and Agriculture, 99: 2068-2077.
  • Hokkanen, M., Luhtasela, U., Kostamo, P., Ritvanen, T., Peltonen, K., Jestoi, M., 2018. Critical effects of smoking parameters on the levels of polycyclic aromatic hydrocarbons in traditionally smoked fish and meat products in Finland. Journal of Chemistry, 2018: 1-14.
  • IARC (International Agency for Research on Cancer), 2010. Some non-heterocyclic polycyclic aromatic hydrocarbons and some related exposures. IARC Monogr. Eval. Carcinog. Risks Hum.
  • Karl, H., Leinemann, M., 1996. Determination of polycyclic aromatic hydrocarbons in smoked fishery products from different smoking kilns. Z lebensm Unters Forschung, 202: 458-464.
  • Kpoclou, E.Y., Anihouvi, V.B., Azokpota, P., Soumanou, M.M., Douny, C., Brose, F., ... Scippo, M.L., 2014. Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment. Food Additives & Contaminants: Part A, 31: 1212–1218.
  • Ledesma, E., Rendueles, M., Díaz, M., 2016. Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention. Food Control, 60: 64-87.
  • Malarut, J.-A., Vangnai, K. 2018. Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages. Food Control, 85: 98-106.
  • Miculis, J., Valdovska, A., Sterna, V., Zutis, J., 2011. Polycyclic aromatic hydrocarbons in smoked fish and meat. Agronomy Research, 9: 439-442.
  • Mohammadi, A., Ghasemzadeh-Mohammadi, V., Haratian, P., Khaksar, R., Chaichi, M., 2013. Determination of polycyclic aromatic hydrocarbons in smoked fish samples by a new microextraction technique and method optimisation using response surface methodology. Food Chemistry, 141: 2459-2465.
  • Moret, S., Conte, L., Dean, D., 1999. Assessment of polycyclic aromatic hydrocarbon content of smoked fish by means of a fast HPLC/HPLC method. Journal of Agricultural and Food Chemistry, 47: 1367–1371.
  • Moret, S., Conte, L.S., 2000. Polycyclic aromatic hydrocarbons in edible fats and oils: occurrence and analytical methods. Journal of Chromatography A, 882: 245-253.
  • Mottier, P., Parisod, V., Turesky, R.J., 2000. Quantitative determination of polycyclic aromatic hydrocarbons in barbecued meat sausages by gas chromatography coupled to mass spectrometry. Journal of Agricultural and Food Chemistry, 48: 1160-1166.
  • Öz, F., Yüzer, M.O., 2016. The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef steak. Food Chemistry, 203: 59-66.
  • Paris, A., Ledauphin, J., Poinot, P., Gaillard, J.L., 2018. Polycyclic aromatic hydrocarbons in fruits and vegetables: Origin, analysis, and occurrence. Environmental Pollution, 234: 96-106.
  • Phillips, D.H., 1999. Polycyclic aromatic hydrocarbons in the diet. Mutation Research, 443: 139-147.
  • Plaza-Bolanos, P., Garrido Frenich, A., Martínez Vidal, J.L., 2010. Polycyclic aromatic hydrocarbons in food and beverages. Analytical methods and trends. Journal of Chromatography A, 1217: 6303-6326.
  • Purcaro, G., Moret, S., Conte, L.S., 2013. Overview on polycyclic aromatic hydrocarbons: Occurrence, legislation and innovative determination in foods. Talanta, 105: 292-305.
  • Scientific Committee on Food, 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. Brussels: European Commission, Health and Consumer Protection Directorate-General.
  • Simko, P., 2002. Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives. Journal of Chromatography B, 770: 3-18.
  • Slamova, T., Frankova, A., Hubackova, A., Banout, J., 2017. Polycyclic aromatic hydrocarbons in Cambodian smoked fish. Food Additives & Contaminants Part B, 10: 248-255.
  • Stolyhwo, A., Sikorski, Z.E., 2005. Polycyclic aromatic hydrocarbons in smoked fish. Food Chemistry, 91: 303-311.
  • Storelli, M.M., Giacominelli Stuffler, R., Marcotrigiano, G.O., 2003. Polycyclic aromatic hydrocarbons, polychlorinated biphenyls, chlorinated pesticides (DDTs), hexachlorocyclohexane, and hexachlorobenzene residues in smoked seafood. Journal of Food Protection, 66: 1095-1099.
  • Stumpe-Viksna, I., Bartkevics, V., Kukare, A., Morozovs, A., 2008. Polycyclic aromatic hydrocarbons in meat smoked with different types of wood. Food Chemistry, 110: 794-797.
  • Sun, Y.; Wu, S.; Gong, G., 2019. Trends of research on polycyclic aromatic hydrocarbons in food: A 20-year perspective from 1997 to 2017. Trends in Food Science and Technology, 83: 86-98.
  • Turhan, S., Sarıcaoglu, F.T., Oz, F., 2013. The effect of ultrasonic marinating on the transport of acetic acid and salt in anchovy marinades. Food Science and Technology Research, 19: 849-853.
  • Turkish Food Codex Regulation on Contaminants, 2014. Republic of Turkey Ministry of Food, Agriculture and Livestock. Ankara, Turkey.
  • Visciano, P., Perugini, M., Amorena, M., Ianieri, A., 2006. Polycyclic aromatic hydrocarbons in fresh and cold-smoked Atlantic salmon fillets. Journal of Food Protection, 69: 1134-1138.
  • Visciano, P., Perugini, M., Manera, M., Amorena, M., 2009. Selected polycyclic aromatic hydrocarbons in smoked tuna, swordfish and Atlantic salmon fillets. Int. J. Food Sci. Tech. 44: 2028-2032.
  • Wang, G.D., Lee, A.S., Lewis, M., Archer, R.K., 1999. Accelerated solvent extraction and gas chromatography mass spectrometry for determination of polycyclic aromatic hydrocarbons in smoked food samples. Journal of Agricultural and Food Chemistry, 47: 1062-1066.
  • Warzecha, L., Stróżyk, M., Janoszka, B., Błaszczyk, U., Bodzek, D., 2002. Determination of polycyclic aromatic hydrocarbons, azaarenes, and aminoazaarenes in meat samples by solid-phase extraction (SPE) and HPLC. Acta Chromatographica, 12: 104-121.
  • Wretling, S., Eriksson, A., Eskhult, G.A., Larsson, B., 2010. Polycyclic aromatic hydrocarbons (PAHs) in Swedish smoked meat and fish. Journal of Food Composition and Analysis, 23: 264–272.
  • Yurchenko, S., Mölder, U., 2005. The determination of polycyclic aromatic hydrocarbons in smoked fish by gas chromatography mass spectrometry with positive-ion chemical ionization. Journal of Food Composition and Analysis, 18: 857- 869.
  • Zabik, M.E., Booren, A., Zabik, M.J., Welch, R., Humphrey, H., 1996. Pesticide residues, PCBs and PAHs in baked, charbroiled, salt boiled and smoked Great Lakes lake trout. Food Chemistry, 55: 231–239.
  • Zachara, A., Gałkowska, D., Juszczak, L., 2017. Contamination of smoked meat and fish products from Polish market with polycyclic aromatic hydrocarbons. Food Control, 80: 45-51.
There are 49 citations in total.

Details

Primary Language English
Journal Section DERLEMELER
Authors

Emel Oz 0000-0003-3766-2713

Publication Date January 25, 2020
Published in Issue Year 2020 Volume: 51 Issue: 1

Cite

APA Oz, E. (2020). Polycyclic Aromatic Hydrocarbons as Food Toxicant in Smoked Fishes. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 51(1), 109-118. https://doi.org/10.17097/ataunizfd.583996
AMA Oz E. Polycyclic Aromatic Hydrocarbons as Food Toxicant in Smoked Fishes. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. January 2020;51(1):109-118. doi:10.17097/ataunizfd.583996
Chicago Oz, Emel. “Polycyclic Aromatic Hydrocarbons As Food Toxicant in Smoked Fishes”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 51, no. 1 (January 2020): 109-18. https://doi.org/10.17097/ataunizfd.583996.
EndNote Oz E (January 1, 2020) Polycyclic Aromatic Hydrocarbons as Food Toxicant in Smoked Fishes. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 51 1 109–118.
IEEE E. Oz, “Polycyclic Aromatic Hydrocarbons as Food Toxicant in Smoked Fishes”, Atatürk Üniversitesi Ziraat Fakültesi Dergisi, vol. 51, no. 1, pp. 109–118, 2020, doi: 10.17097/ataunizfd.583996.
ISNAD Oz, Emel. “Polycyclic Aromatic Hydrocarbons As Food Toxicant in Smoked Fishes”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 51/1 (January 2020), 109-118. https://doi.org/10.17097/ataunizfd.583996.
JAMA Oz E. Polycyclic Aromatic Hydrocarbons as Food Toxicant in Smoked Fishes. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 2020;51:109–118.
MLA Oz, Emel. “Polycyclic Aromatic Hydrocarbons As Food Toxicant in Smoked Fishes”. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, vol. 51, no. 1, 2020, pp. 109-18, doi:10.17097/ataunizfd.583996.
Vancouver Oz E. Polycyclic Aromatic Hydrocarbons as Food Toxicant in Smoked Fishes. Atatürk Üniversitesi Ziraat Fakültesi Dergisi. 2020;51(1):109-18.

Articles published in this journal are published under the Creative Commons International License (https://creativecommons.org/licenses/by-nc/4.0/). This allows the work to be copied and distributed in any medium or format provided that the original article is appropriately cited. However, the articles work cannot be used for commercial purposes.

https://creativecommons.org/licenses/by-nc/4.0/