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.
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