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Title: | Effect of different smoking processes on the nutritional and PAHs composition of smoked Clarias gariepinus and Cyprinus carpio. |
Other Titles: | Not Available |
Authors: | Cristelle T, François NE, Kumar P, Nayak BB |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR: Central Institute of Fisheries Education |
Published/ Complete Date: | 2019-05-21 |
Project Code: | Not Available |
Keywords: | Clarias gariepinus, Cyprinus carpio, improved smoking, nutritional quality, polycyclic aromatic hydrocarbons, traditional smoking |
Publisher: | WILEY |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | The effect of different smoking processes on the nutritional value and polycyclic aromatic hydrocarbon (PAHs) content of Clarias gariepinus and Cyprinus carpio has been assessed in this study. After smoking processes, the finish products were ana-lyzed to determine the nutritional quality and the PAHs content. Different smoking processes significantly decreased (p < 0.05) lipids content of fish. The smoked fish with unfiltered Psidium guajava has revealed higher lipid contents of 14.17 ± 0.15% and 14.96 ± 0.05%, respectively, for SNE GSF and SE GSF. A significant reduction (p < 0.05) in protein content (% DM) has been observed in the two fish's species submitted to smoking processes. We found that evisceration of fish before smok-ing leads to increase the level of naphthalene, acenaphthene, and benzo (a) pyrene in smoked C. gariepinus and C. carpio. The use of metallic filter in the smoking of noneviscerated fish leads to the significant reduction (p < 0.05) of the PAHs content in smoked fishes. Higher levels of PAH such as naphthalene and acenaphthene with values of 1,451.54 ± 49.58 and 709.91 ± 8.12 ng/kg were found in smoked C. carpioand 1,841.1 ± 11.41 and 809.91 ± 1.10 ng/kg were found in smoked C. gariepinus ob-tained in the case of traditional smoking. The PAHs content was higher in fish smoked using traditional ovens. Therefore, the quality of smoked fish was improved using a metallic filter during different smoking processes. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Food Science and Nutrition |
Journal Type: | International |
Impact Factor: | 2.863 |
Volume No.: | 7 (7) |
Page Number: | 2412-2418. |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/72731 |
Appears in Collections: | FS-CIFE-Publication |
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