Study of Accumulation of Polycyclic Aromatic Hydrocarbons (Pahs) in Smoked Fish (Thunnus Albacares) Under Different Storage Conditions

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dc.contributor.authorUYANGODA, D.N.M.
dc.date.accessioned2021-10-12T08:39:01Z
dc.date.available2021-10-12T08:39:01Z
dc.date.issued2014
dc.description.abstractFish smoking is the most extensively used simplest preservation technique. Although, accumulation of carcinogenic Polycyclic Aromatic Hydrocarbons (PAHs) from wood burning is a major problem associated with the smoked fish. Hence, this research was focused to study the penetration of PAHs in to center of the smoked fish (Thunnus albacares) and effect of accumulated PAHs content with the time under different storage conditions. Fish chunks which having equal thickness were smoked using smoke of coconut husk and stored under refrigerated (4°C) and frozen (-18°C) conditions. PAHs content of surface and center part of stored smoked fish chunks were analyzed by Infinity Quaternary Gradient HPLC system with FLD and UV detectors at predetermined time intervals. Moisture content, water activity, pH, texture, and color of smoked fish samples were analyzed. PAHs content (Anthracene) of the surface of the smoked fish at the beginning of storage was 298.25 pig/kg and it was declined during both refrigerated (after 6 day 130.09 µg/kg) and frozen storage (after 14 day 212.97 µg/kg). But PAHs content (Anthracene) of the center of the smoked fish at the beginning of storage was 0.00 µg/kg and it was increased during both refrigerated (after 6 day 19.88 µg/kg) and frozen storage (after 14 day 11.448 lig/kg). There were significant changes in the moisture content, water activity, pH (p<0..05). And there were no significant changes in the firmness (0.909±0.162kg) of the smoked fish during the storage (p>0.05). Therefore, results revealed that PAHs penetrate in to the center part of the smoked fish during the storage. By using different storage conditions and storage days can minimized the accumulated PAHs in smoked fish. Keywords: Polycyclic Aromatic Hydrocarbons, Smoking, Storage Conditions, Physiochemical parametersen_US
dc.identifier.otherUWU/ANS/14/0041
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/7253/ANS%2014%20041-17022021134052.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;UWU/ANS/14/0041
dc.subjectAnimal Science Degree Programme (ANS)en_US
dc.titleStudy of Accumulation of Polycyclic Aromatic Hydrocarbons (Pahs) in Smoked Fish (Thunnus Albacares) Under Different Storage Conditionsen_US
dc.title.alternativeResearch Article – ANS 2014en_US
dc.typeThesisen_US
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