Raw and cooked innovative seafood obtained by Thunnus thynnus smoked either traditionally and with smoke flavors were analyzed to evaluate the polycyclic aromatic hydrocarbon (PAH) levels. The lowest PAH concentrations were detected in cooked seafood smoked with flavours, and a benzo(a)pyrene level higher than the EU Regulation 1881/06 for smoked fish was found in one sample of cooked tuna products. Data suggest that a standardization of the smoking technologies is needed to assure food safety to innovative tuna products.
"Contaminazione da Idrocarburi policiclici aromatici in prodotti crudi e cotti a base di tonno" / Mercogliano, Raffaelina. - (2007). (Intervento presentato al convegno Applicazione di tecnologie di affumicamento innovative per lo sviluppo di prodotti a base di Thunnus thynnus -PROGETTO POR 2000-2006 tenutosi a Università degli Studi Federico II, Facoltà di Medicina Veterinaria ,via Delpino, Napoli nel febbraio 2007).
"Contaminazione da Idrocarburi policiclici aromatici in prodotti crudi e cotti a base di tonno"
MERCOGLIANO, RAFFAELINAConceptualization
2007
Abstract
Raw and cooked innovative seafood obtained by Thunnus thynnus smoked either traditionally and with smoke flavors were analyzed to evaluate the polycyclic aromatic hydrocarbon (PAH) levels. The lowest PAH concentrations were detected in cooked seafood smoked with flavours, and a benzo(a)pyrene level higher than the EU Regulation 1881/06 for smoked fish was found in one sample of cooked tuna products. Data suggest that a standardization of the smoking technologies is needed to assure food safety to innovative tuna products.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
