Analysis of pah residues and amounts of phenols in fish smoked with woods traditionally used in French Guiana
| Autor: | Michel Rivier, Jacques Beauchêne, Cécile C. Remy, Thierry Goli, Marie Fleury |
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| Rok vydání: | 2016 |
| Předmět: |
Fumage
polycyclic aromatic hydrocarbons Résidu Plant Science phenols 010501 environmental sciences 01 natural sciences Toxicology Tropical wood Analyse du risque Petite entreprise biology Composé aromatique 04 agricultural and veterinary sciences 040401 food science French Guiana Smoked salmon Geography smoked fish Q03 - Contamination et toxicologie alimentaires Fish Technologie traditionnelle hydrocarbure aromatique polycyclique Cynoscion acoupa Analyse quantitative 0404 agricultural biotechnology food Q02 - Traitement et conservation des produits alimentaires Contamination chimique Q04 - Composition des produits alimentaires Laetia procera 0105 earth and related environmental sciences biology.organism_classification food.food Smoked fish Poisson fumé Composé phénolique Anthropology Animal Science and Zoology traditional knowledge Danger pour la santé |
| Zdroj: | Journal of Ethnobiology |
| Popis: | Fish smoking with local wood species is a traditional practice in French Guiana. We evaluated the carcinogenic risk and the smoky taste in acoupa weakfish (Cynoscion acoupa) smoked by a small Guianese company specializing in fish smoking using local wood species. The goal of this study is to promote regional economic development by encouraging the establishment of small companies offering fish smoked with local wood species in agreement with the European health norms in terms of polycyclic aromatic hydrocarbon (PAH) content in smoked fish. The fish smoked with three species of wood traditionally used in French Guiana, Parinari campestris, Caesaria grandiflora, and Laetia procera, conformed to European standards for PAH content. Their phenol contents (correlated with the smoky taste) were close to smoked salmon, the reference in Europe. Given the low rate of extractable compounds in these woods, other flavors had little chance of predominating on the smoky taste. These three tropical wood species might be used for the production of cold smoked fish in compliance with European standards for PAH residues. The flavor and consumer's acceptance of the smoked fish should now be investigated to characterize the added typicity of local woods in comparison to the commonly used European woods. |
| Databáze: | OpenAIRE |
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