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Fernandes CM, Sveinsdóttir HI, Tómasson T, Arason S, Gudjónsdóttir M. Influence of hot-smoking on the stability of fresh and frozen-thawed deep-skinned Atlantic mackerel fillets during cold storage. Food Sci Nutr 2024; 12:4849-4864. [PMID: 39055232 PMCID: PMC11266935 DOI: 10.1002/fsn3.4132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 02/22/2024] [Accepted: 03/14/2024] [Indexed: 07/27/2024] Open
Abstract
Atlantic mackerel (Scomber scombrus) caught during the summer months in Icelandic waters after intensive feeding is rich in lipids and, thus, sensitive to lipid degradation. Recent studies have led to improved cooling and handling on board, ensuring high-quality raw material. However, studies on the development of high-quality products for human consumption are lacking. The study aimed to investigate the effects of hot-smoking on the physicochemical, microbial, and sensory quality of deep-skinned Atlantic mackerel fillets during chilled storage (1 ± 0.6°C). In addition, the quality of smoked mackerel from frozen-thawed fillets (9 months at -25 ± 1.8°C) was compared to that of fresh-smoked fillets to evaluate the possibility of the industry being able to provide smoked fillets throughout the year, despite the short fishing season. Brining and hot-smoking reduced total viable counts and inactivated Listeria monocytogenes. Hot-smoking positively affected the sensory attributes of the fillets and sensory quality was largely maintained for at least 21 days of chilled storage. Although slightly lower sensory and texture scores were obtained for frozen-thawed smoked fillets, they remained within acceptable limits throughout the period of cold storage. The shelf-life of smoked Atlantic mackerel deep-skinned fillets stored at 1°C is, therefore, assessed to be at least 21 days. Well-fed Atlantic mackerel is suitable for developing high-quality and stable smoked fillet products from both fresh and frozen-thawed raw materials.
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Affiliation(s)
- Carina Mascarenhas Fernandes
- Faculty of Food Science and NutritionUniversity of IcelandReykjavíkIceland
- Faculty of Sciences and TechnologyUniversity of Cape VerdePraia, SantiagoCape Verde
| | - Hildur Inga Sveinsdóttir
- Faculty of Food Science and NutritionUniversity of IcelandReykjavíkIceland
- Matís Ohf./Icelandic Food and Biotech R&DReykjavíkIceland
| | - Tumi Tómasson
- UNESCO GRÓ—Fisheries Training ProgrammeHafnarfjorðurIceland
| | - Sigurjón Arason
- Faculty of Food Science and NutritionUniversity of IcelandReykjavíkIceland
- Matís Ohf./Icelandic Food and Biotech R&DReykjavíkIceland
| | - María Gudjónsdóttir
- Faculty of Food Science and NutritionUniversity of IcelandReykjavíkIceland
- Matís Ohf./Icelandic Food and Biotech R&DReykjavíkIceland
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Savin RL, Ladoși D, Ladoși I, Păpuc T, Becze A, Cadar O, Torök I, Simedru D, Mariș ȘC, Coroian A. Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat. Foods 2024; 13:1790. [PMID: 38928732 PMCID: PMC11202992 DOI: 10.3390/foods13121790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 06/04/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024] Open
Abstract
Despite the numerous sensory, organoleptic and nutritional qualities, fish meat may also contain some toxic compounds with negative effects on human health. Polycyclic aromatic hydrocarbons (PAHs) are a class of chemicals resulting from incomplete combustion, found at high levels in thermally processed foods, especially in smoked fish. This research studied the influence of wood type (beech, plum and oak) and fish species (rainbow trout, carp and Siberian sturgeon) on PAH contamination in hot smoked fish. Benzo(a)Piren, Σ4PAHs and Σ15PAHs were considered as main indicators of PAH contamination. All-PAHs was quantified in all samples, indicating a specific dynamic of values due to the influence of variables. Generally, BaP (benzo(a)pyrene) content in the samples ranged from 0.11 µg/kg to 8.63 µg/kg, Σ4PAHs from 0.70 µg/kg to 45.24 µg/kg and Σ15PAHs from 17.54 µg/kg to 450.47 µg/kg. Thus, plum wood promoted the highest levels of PAHs, followed by oak and beech. Carp and Siberian sturgeon presented the highest concentrations of PAHs. Some of these parameters had levels that exceeded the limits allowed by legislation via Commission Regulation (EU) No 835/2011. Results revealed BaP levels > 2 µg/kg when plum wood was used in rainbow trout (4.04 µg/kg), carp (4.47 µg/kg) and Siberian sturgeon (8.63 µg/kg). Moreover, the same trend was found for Σ4PAHs, which exceeded 12 µg/kg in rainbow trout (17.57 µg/kg), carp (45.24 µg/kg) and Siberian sturgeon (44.97 µg/kg).
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Affiliation(s)
- Raul-Lucian Savin
- Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (R.-L.S.)
| | - Daniela Ladoși
- Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (R.-L.S.)
| | - Ioan Ladoși
- Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (R.-L.S.)
| | - Tudor Păpuc
- Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (R.-L.S.)
| | - Anca Becze
- INCDO-INOE2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania (O.C.); (I.T.)
| | - Oana Cadar
- INCDO-INOE2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania (O.C.); (I.T.)
| | - Iulia Torök
- INCDO-INOE2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania (O.C.); (I.T.)
| | - Dorina Simedru
- INCDO-INOE2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania (O.C.); (I.T.)
| | - Ștefania Codruța Mariș
- Department of Environment and Soil Sciences, University of Lleida, UDL, Av. Rovira Roure, 191, 25198 Leida, Spain
| | - Aurelia Coroian
- Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania; (R.-L.S.)
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Emoyoma UO, Ezejiofor AN, Frazzoli C, Bocca B, Ekhator OC, Onyena AP, Udom GJ, Orisakwe OE. Polycyclic aromatic hydrocarbons in fish (fresh and dried) and public health in Nigeria: a systematic review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024; 34:2197-2212. [PMID: 37417444 DOI: 10.1080/09603123.2023.2230915] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Accepted: 06/26/2023] [Indexed: 07/08/2023]
Abstract
In Nigeria, environmental pollution linked with PAHs has been increasing, and PAHs in fish pose a threat to all, especially those that rely upon fish. This systematic review aimed at evaluating human health effect of PAHs concentration in dried and fresh fish in Nigeria. A systematic literature search was carried out on PubMed, MedLine, Web of Science and Science Direct, etc. From the total of 31 articles reviewed, 19 studies reported on fresh fish and 9 on dried fish. 54.8% of the selected research reported on high-level PAH accumulation in fresh fish. PAH contamination was mainly from petrogenic and pyrogenic sources. The major health outcomes from this study were cancer and non-carcinogenic risks, skin irritations, gastrointestinal, child deformities, respiratory disorders, emotional distresses, neurological and haematological effects. It is recommended that regulations be made to abate and monitor the environmental exposure of humans to PAHs to ameliorate the public health effects.
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Affiliation(s)
- Udi Ogheneovoh Emoyoma
- African Centre of Excellence for Public Health and Toxicological Research (ACE-PUTOR), University of Port Harcourt, Port Harcourt, Nigeria
| | - Anthoneth Ndidi Ezejiofor
- African Centre of Excellence for Public Health and Toxicological Research (ACE-PUTOR), University of Port Harcourt, Port Harcourt, Nigeria
| | - Chiara Frazzoli
- Department for Cardiovascular, Endocrine-Metabolic Diseases, and Aging, Istituto Superiore di Sanità, Rome, Italy
| | - Beatrice Bocca
- Department of Environment and Health, Istituto Superiore di Sanità, Rome, Italy
| | - Osazuwa Clinton Ekhator
- Department of Science Laboratory Technology, Faculty of Science, University of Benin, Benin, Edo, Benin
| | - Amarachi Pascaline Onyena
- Department of Marine Environment and Pollution Control, Nigeria Maritime University Okerenkoko, Warri, Nigeria
| | - Godswill J Udom
- Department of Pharmacology and Toxicology, Federal University, Oye-Ekiti Nigeria
| | - Orish Ebere Orisakwe
- African Centre of Excellence for Public Health and Toxicological Research (ACE-PUTOR), University of Port Harcourt, Port Harcourt, Nigeria
- Provictorie Research Center, Port Harcourt, Rivers State, Nigeria
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Arisekar U, Shalini R, Shakila RJ, Sundhar S, Afrin Banu AM, Iburahim SA, Umamaheshwari T. Trace metals in commercial seafood products (canned, pickled and smoked): Comparison, exposure and health risk assessment. Food Res Int 2024; 178:113969. [PMID: 38309917 DOI: 10.1016/j.foodres.2024.113969] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 12/27/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
This study used inductively coupled plasma and mass spectrometry, followed by microwave digestion, to assess the concentration of six trace metals (Cr, Ni, As, Cd, Hg, and Pb) in three canned products (tuna in oil [TIO], sardine in oil [SIO], and mackerel in oil [MIO]), two pickled products (prawn pickle [PP] and fish pickle [FP]), and one smoked product (masmin) collected from Tuticorin market, southern India. Trace metal (TM) levels in canned, pickled, and smoked fish varied from 0.01 to 1.48, 0.009 to 0.94, and 0.08 to 4.13 mg/kg, respectively. The concentration of TMs in the seafood was observed in the following order: As > Cr > Pb > Ni > Cd > Hg. Regarding their accumulation in the seafood products, masmin showed the highest levels followed by SIO, MIO, TIO, FP, and PP. The results revealed that smoked products showed higher TM concentrations, followed by canned and pickled products. The level of TMs in seafood products was below the maximum residue limit set by the European Commission (EC/1881/2006) and the Food Safety and Standards Authority of India (FSSAI). Risk assessment for consumer health implied that the evaluated target hazard quotient (THQ < 1), hazard index (HI < 1), and target cancer risk (TCR < 1.E-04) values did not exceed their guideline values and did not cause non-carcinogenic and carcinogenic health impacts through seafood product consumption. The pollution index (Pi) values of TMs in seafood products ranged from 0.01 to 0.7, with As and Cd showing the lowest and highest values, which were below 0.7, indicating their safety for consumption. The metal pollution index (MPI) for TMs in seafood ranged from 9.E-05 to 0.007, with the lowest and highest values associated with PP and TIO products. The MPI value for seafood products was below 1, signifying low TMs accumulation, suggesting the safety of seafood for consumption. The maximum seafood meal consumption limit (CRmm) was calculated, showing that adults can safely consume > 16 meals/month without chronic or acute toxicity. The results of this study suggest that the accumulation of TMs in the analyzed seafood product was below the health guidelines and pollution index values, making it suitable for smooth domestic and international export as well as safe consumption.
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Affiliation(s)
- Ulaganathan Arisekar
- Department of Fish Quality Assurance and Management, Fisheries College and Research Institute (FC&RI), Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Tuticorin 628 008, Tamil Nadu, India.
| | - Rajendran Shalini
- Department of Fish Quality Assurance and Management, Fisheries College and Research Institute (FC&RI), Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Tuticorin 628 008, Tamil Nadu, India.
| | - Robinson Jeya Shakila
- Department of Fish Quality Assurance and Management, Fisheries College and Research Institute (FC&RI), Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Tuticorin 628 008, Tamil Nadu, India
| | - Shanmugam Sundhar
- Department of Fish Quality Assurance and Management, Fisheries College and Research Institute (FC&RI), Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Tuticorin 628 008, Tamil Nadu, India
| | - Abdul Mujeeb Afrin Banu
- Department of Fish Quality Assurance and Management, Fisheries College and Research Institute (FC&RI), Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Tuticorin 628 008, Tamil Nadu, India
| | | | - Thiravidalingam Umamaheshwari
- Department of Fish Quality Assurance and Management, Fisheries College and Research Institute (FC&RI), Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), Tuticorin 628 008, Tamil Nadu, India
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