PAHs, Physicochemical and Microbiological Analyses of Trout Processed by Traditional Smoking, in Different Types of Packaging
Alexandru Sava,
Paul Uiuiu,
Călin Lațiu,
Daniel Cocan,
George-Cătălin Muntean,
Tudor Papuc,
Andrada Ihuț,
Camelia Răducu,
Anca Becze,
Cristina Craioveanu,
Camelia Munteanu,
Radu Constantinescu,
Vioara Mireșan
Affiliations
Alexandru Sava
Department of Fundamental Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania
Paul Uiuiu
Department of Fundamental Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania
Călin Lațiu
Department of Fundamental Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania
Daniel Cocan
Department of Fundamental Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania
George-Cătălin Muntean
Department of Fundamental Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania
Tudor Papuc
Department of Technological Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania
Andrada Ihuț
Department of Technological Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania
Camelia Răducu
Department of Technological Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania
Anca Becze
National Institute for Research and Development of Optoelectronics INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Str., RO-400293 Cluj-Napoca, Romania
Cristina Craioveanu
Sociobiology and Insect Ecology Laboratory, Department of Taxonomy and Ecology, Faculty of Biology and Geology, Babes-Bolyai University, 44 Gheorghe Bilaşcu Street, RO-400015 Cluj-Napoca, Romania
Camelia Munteanu
Department of Plant Culture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania
Radu Constantinescu
Department of Fundamental Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania
Vioara Mireșan
Department of Fundamental Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania
Smoking represents one of the oldest thermic processing methods of fish, and it was originally used to preserve fish for later meals, delaying spoiling. The objective of this study was to analyze the physicochemical and microbiological safety and quality of two traditionally smoked trout species (Oncorhynchus mykiss and Salvelinus fontinalis). We analyzed the effect of trout processed by traditional smoking, characterizing the samples according to the relationships existing between classical microbial analysis, physicochemical parameters, and the content of polycyclic aromatic hydrocarbons (PAHs). The microbial activity of the smoked fish was very low. Although traditional smoking implies high temperatures and direct exposure to the smoke, Benzo[a]pyrene, Benzo[b]fluoranthene, Benzo[k]fluoranthene, Dibenzo[a,h]anthracene, Benzo[g,h,i]perylene, and Indeno [1,2,3-cd]pyrene compounds had undetectable levels in the samples. The products obtained in this study did not exceed the maximum values imposed by EU legislation regarding the TVB-N values during the 30 days of the experiment. We conclude that traditionally smoked trout has many advantages in terms of quality and safety of the products. Thus, the obtained products are safe for consumption for at least 30 days after processing.
