Abstract
Background.Wood, a common fueling material for fish smoking in Nigeria, contains polycyclic aromatic hydrocarbons (PAHs) which have been found to be carcinogenic and pose a human health hazard.Objectives. The present study investigated the interactions and effects of kiln types on levels of PAHs in smoked fish.Methods.Twenty fresh samples of Clarias gariepinus with an average size of 800 g were eviscerated, washed and salted for smoking. Sixteen (16) of the fish were randomly and equally allotted to each of the two kilns (treatments) and replicated three times in a completely randomized design. Each kiln was loaded and heated up with hard wood charcoal and the effects were evaluated on the resulting smoked fish. The remaining four fish samples were kept under refrigeration (controls). Samples of the smoke-dried fish from each kiln were homogenized using a porcelain mortar and pestle, sieved through a 250-μm2 sieve, and packaged in labeled airtight containers prior to extraction. Pure extracts from the samples were subjected to gas chromatography.Results. The results showed that the PAH concentration in non-smoked catfish was 1.0 mg/kg, the PAH concentration in fish samples smoked with a traditional kiln was 2.0 mg/kg, and no PAHs were detected in samples smoked with a mechanical kiln.Conclusions.The level of PAH contamination of smoked fish is dependent on the type of kiln used, as demonstrated by the differences between fished smoked with traditional and mechanical kilns in the present study.Competing Interests.The authors declare no competing financial interests
Highlights
Nigeria’s high ambient temperature, relative humidity and inadequate facilities for processing and storage encourage fish damage and spoilage, leading to enormous waste
The present study aimed to evaluate the quantities of polycyclic aromatic hydrocarbons (PAHs) deposited by charcoal on smoked fish compared with wood, and compared the effect of different kilns on PAH concentrations in smoked fish
The PAH concentrations observed in fish samples smoked with a traditional kiln were low compared with higher values of 17.0±4.6 mg/kg reported by Hokkanen et al where wood was used.[20]
Summary
Nigeria’s high ambient temperature, relative humidity and inadequate facilities for processing and storage encourage fish damage and spoilage, leading to enormous waste. The present study investigated the interactions and effects of kiln types on levels of PAHs in smoked fish. Each kiln was loaded and heated up with hard wood charcoal and the effects were evaluated on the resulting smoked fish. Fish are preserved using such methods as smoking, freezing, heat treatment (sterilization, pasteurization, etc.) and drying, in order to extend its shelf life.[3] According to the Food and Agriculture Organization (FAO) 2001, fish and fish products can be preserved by a number of methods, including temperature control via freezing, refrigerating or icing; control of water activity (aw) through the processes of salting, drying, freeze-drying or smoking; withdrawal of oxygen by vacuum packing; using microwave heating or ionizing radiation to physically control the levels of microorganisms; and the addition of acids to chemically control microbial loads.[4]
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