Abstract
The aim of this work was to simulate selected ways of handling with raw fish after its purchase. The experiment was designed as three partial simulations: (a) trend in the biogenic amines formation in raw fish caused by breakage of cold chain during the transport after purchase, (b) the use of a handheld gastronomic unit as an alternative method of smoking fish with cold smoke in the household with regard to a possible increase in polycyclic aromatic hydrocarbon content, and (c) whether the cold smoked fish affects selected sensory parameters of nigiri sushi meal prepared by consumers. The material used in the research consisted of: yellowfin tuna (Thunnus albacares) sashimi fillets and the Atlantic salmon (Salmo salar) fillets with skin. The control (fresh/thawed tuna; without interrupting the cold chain) and experimental (fresh/thawed tuna; cold chain was interrupted by incubation at 35 °C/6 h) samples were stored at 2 ± 2 °C for 8 days and analyzed after 1st, 4th and 8th day of the cold storage. Histamine content was very low throughout the experiment, though one exception was found (thawed tuna without interrupting the cold chain: 272.05 ± 217.83 mg·kg−1/8th day). Tuna samples contained more PAH (4.22 µg·kg−1) than salmon samples (1.74 µg·kg−1). Alarming increases of benzo(a)anthracene (1.84 μg·k−1) and chrysene (1.10 μg·kg−1) contents in smoked tuna were detected.
Highlights
Sushi meals are becoming popular worldwide [1]
(−18 ◦ C), the samples were thawed in the refrigerator (+2 ± 2 ◦ C/12 h) and subsequently cold stored at +2 ± 2 ◦ C; D: experimental sample, thawed tuna, after buying the fish in a store, the sample was experimentally frozen (−35 ◦ C) and stored two weeks in a frozen state (−18 ◦ C), the cold chain of thawed sample was interrupted by incubation the sample (35 ◦ C/6 h) to simulate the possible consumer behavior in the summer after buying the fish in a store, the samples were subsequently cold stored at
Fresh fishery products are among the most perishable food commodities Their quality is influenced by a number of factors which can vary in time and the quality can vary significantly from batch to batch [15]
Summary
Sushi meals are becoming popular worldwide [1]. Sushi meals have developed from a simple street food to sophisticated cuisine. Many studies have dealt with the health benefits and health hazards associated with the sushi cuisine [2]. High attention has been devoted to studies of microbiological [3], chemical [4,5] or parasitic [6] hazards in fishery products, like the toxicological risks of diseases after consumption of raw fish or foodstuffs that include raw fish flesh [1]. Recorded cases of acute gastric anisakiasis are a serious warning to consumers [7]. Sushi belongs to ready to eat foods and is predisposed to contamination with food pathogens, such as Listeria monocytogenes [8,9]
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