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[Benzo(a)pyrene contents in smoked fish in dependence of smoking procedure (author's transl)]. 1976

J Steining

A survey of benzo(a)pyrene contents in 32 samples of smoked fish is given, which had been hot or cold smoked in two different types of kilns. Benzo(a)pyrene contents in 14 smoked fish samples from cans also were determined. The analytical method includes extraction, column and thin layer chromatography and measuring of the fluorescence of the eluated benzo(a)-pyrene in solution. Smoked fishes from kilns with external smoke generation contained less than 1 ppb benzo(a)pyrene in their edible parts, whereas much more than 1 ppb has often been found in products from tradional kilns.

UI MeSH Term Description Entries
D005396 Fish Products Food products manufactured from fish (e.g., FISH FLOUR, fish meal). Fish Product,Product, Fish,Products, Fish
D005524 Food Technology The application of knowledge to the food industry. Technology, Food,Food Sciences,Food Science,Science, Food,Sciences, Food
D001580 Benzopyrenes A class of chemicals that contain an anthracene ring with a naphthalene ring attached to it. Benzpyrene

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