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Food Addit Contam. 2007 Jul;24(7):744-57.

Determination of PAH profiles by GC-MS/MS in salmon processed by four cold-smoking techniques.

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Laboratoire d'Etude des Résidus et Contaminants dans les Aliments (LABERCA), Ecole Nationale Vétérinaire de Nantes,atlanpôle La Chantrerie, route de Gachet, BP 50707, 44307 Nantes Cedex 3, France.


An analytical method based on gas chromatography/tandem mass spectrometry (GC-MS/MS) (triple quadrupole device) has been developed for quantification of polycyclic aromatic hydrocarbons (PAHs) in smoked salmon. This method was applied to determine PAH concentrations in smoked fish and assess the impact of four industrial smoking processes on their profiles. Two smokehouse temperatures and three smoke-exposure times were applied. All the smoking techniques used lead to acceptable PAH levels: the quantities recovered are 100 times lower than the legal limit (5 microg kg(-1)) concerning the principal PAH, i.e. benzo[a]pyrene. To compare different smoking processes, the toxic equivalent quantity (TEQ) approach was chosen. Smouldering leads to the highest TEQ, while liquid smoke leads to the lowest TEQ.

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