Potential hazards in smoke-flavored fish

Abstract

Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons (PAHs) residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[a]pyrene, as well as biological hazards such as Listeria monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards.

Research Progress on Detection of Crystal Violet in Aquatic Products

“…Liquid-liquid extraction-SPE column purification.Liquid-liquid extraction is a further extraction of the component that wanted to detect after being extracted. SPE is a purification process, usually, the two methods hang together, liquid-liquid extraction followed by SPE column purification, concentrated, then analyzing on the machine .This method is widely used in the detection of CV in aquatic products [6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23][24][25] .…”

“…(3) Changed LCV into CV, detecting and calculating the content of CV, it is the content of CV in samples which wanted to be detected. Harold C. Thompson Jr. [7] , Larry G. Rushing [8~10] , Yan Jin [15] , Baokun Ge [18] , Hong Lin [20] , Zhigang Zhang [36] , they all changed LCV into CV by online PbO 2 post-column oxidation, and then detected and analyzed CV. However, the conversion efficiency of lead oxide column affected by the ratio of column packing, pH of mobile phase and ionic strength, and the life of lead oxide column also has uncertain effects to the test results [37~38] .…”

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS

“…Traditional smoking is a combination of salting, drying, hot or cold smoking processes; this process can extend the storage period of fish while also giving it a distinctive smoky flavor that will appeal to more consumers. However, the direct contact between fish and smoke in the traditional smoking process brings potential hazards and safety issues [ 1 ], so smoke flavorings have been developed as a successful alternative to traditional smoking to obtain a smoky effect [ 2 ]. According to the survey by Alçiçek et al [ 3 ], the United States (75% of the market) and Europe (30% of the market) are the largest consumers of liquid smoke.…”

Preparation and in vitro characterization of valsartan-loaded ethyl cellulose and poly(methyl methacrylate) nanoparticles

“…14 The drug is mostly absorbed in the small and large intestine. 15 Oral administration of such lipophilic active ingredients is impeded by the barriers of the gastrointestinal tract (GIT) because of the poor solubility and permeability through the mucus membrane. 16 This fact leads to relatively low bioavailability which is only 23-25% for valsartan.…”