Abstract
The effect of different smoking processes on the nutritional value and polycyclic aromatic hydrocarbon (PAHs) content of Clarias gariepinus and Cyprinus carpio has been assessed in this study. After smoking processes, the finish products were analyzed to determine the nutritional quality and the PAHs content. Different smoking processes significantly decreased (p < 0.05) lipids content of fish. The smoked fish with unfiltered Psidium guajava has revealed higher lipid contents of 14.17 ± 0.15% and 14.96 ± 0.05%, respectively, for SNE GSF and SE GSF. A significant reduction (p < 0.05) in protein content (% DM) has been observed in the two fish's species submitted to smoking processes. We found that evisceration of fish before smoking leads to increase the level of naphthalene, acenaphthene, and benzo (a) pyrene in smoked C. gariepinus and C. carpio. The use of metallic filter in the smoking of noneviscerated fish leads to the significant reduction (p < 0.05) of the PAHs content in smoked fishes. Higher levels of PAH such as naphthalene and acenaphthene with values of 1,451.54 ± 49.58 and 709.91 ± 8.12 ng/kg were found in smoked C. carpio and 1,841.1 ± 11.41 and 809.91 ± 1.10 ng/kg were found in smoked C. gariepinus obtained in the case of traditional smoking. The PAHs content was higher in fish smoked using traditional ovens. Therefore, the quality of smoked fish was improved using a metallic filter during different smoking processes.
Highlights
Smoking is one of the fish preservation methods that combine drying and decomposition of wood during combustion that lead to component such as phenol, formaldehyde, organic acids, and polycyclic aromatic hydrocarbons (PAHs); (Ekomy, Bruneau, Mbega, & Aregba, 2013)
Based on the nature of PAHs, the objective of this work was to study the effect of different smoking processes using metallic filter on the nutritional and PAHs composition of smoked Clarias gariepinus and Cyprinus carpio
We found that all the parameters such as the use of the filter, evisceration, and the type of smoking oven used impact on naphthalene and acenaphthene content, with a higher value of 1,451.54 ± 49.58 and 709.91 ± 8.12 ng/kg for traditional smoked C. carpio; and 1,841.12 ± 11.41 and 809.91 ± 1.10 ng/kg of traditional smoked C. gariepinus
Summary
Smoking is one of the fish preservation methods that combine drying and decomposition of wood during combustion that lead to component such as phenol, formaldehyde, organic acids, and polycyclic aromatic hydrocarbons (PAHs); (Ekomy, Bruneau, Mbega, & Aregba, 2013). Benzo (α) pyrene has the highest carcinogenic value than other PAHs compounds. It contributes from 1% to 20% of total carcinogenic effects found in smoked products (European Commission, 2002; Swastawati, Winarni, Darmanto, & Nurcahya, 2007). Kafeelah et al (2015) in their work on the influence of fish smoking methods on the polycyclic aromatic hydrocarbon content and possible risks to humans noted that high PAH in traditional smoking methods could lead to cancer development. Based on the nature of PAHs, the objective of this work was to study the effect of different smoking processes using metallic filter on the nutritional and PAHs composition of smoked Clarias gariepinus and Cyprinus carpio
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