Volume 5, Issue 3 (2016)                   JFST 2016, 5(3): 73-93 | Back to browse issues page

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Hedayatifard M, Hedayatifard M, Hassani-Moghadam E. Effect of Cold-Smoking on The Production of Polycyclic Aromatic Hydrocarbons (PAHs), QualityIndexes, Microbal Community and Omega-3 Fatty acid Profile of Common Carp Cyprinuscarpio. JFST 2016; 5 (3) :73-93
URL: http://jfst.modares.ac.ir/article-6-4352-en.html
1- Associate Prof., Fisheries Department, College of Agriculture and Natural Resources, Qaemshahr branch, Islamic Azad University, PO Box: 163, Qaemshahr, Iran.
2- Assistant Prof., Department of Food Science and Technology, College of Agriculture and Food Sciences, Ayatollah Amoli branch, Islamic Azad University, Amol, Iran.
3- MSc Graduate, Department of Food Science and Technology, College of Agriculture and Food Sciences, Ayatollah Amoli branch, Islamic Azad University, Amol, Iran.
Abstract:   (6541 Views)
The effect of cold-smoking was studied on the production of polycyclic aromatic hydrocarbons (PAHs), quality indexes, microbial community and omega-3 fatty acid profile of common carp. Thus, the fresh fish was smoked and stored for 30 days at 4°C. The nutritional values of both fresh and smoked products (protein, lipid, moisture and ash), pH and TVB-N indexes, microbial count including TC, molds and yeasts, were determined and polycyclic aromatic hydrocarbons PAHs, carcinogenic PAH4 compounds and also fatty acids composition were determined using HPLC and GC, respectively. The results showed that microbial community was well controlled and moisture content decreased during smoking, thus protein and lipid content were increased (P<0.05). TVB-N index for fresh fish was 10.87 and increased to 14.01 and 18.10 mg/100 in smoked and 30th days of production, respectively (P<0.05). High molecular weight of PAH4 were evaluated at 0.20, 1.70 and 1.30 µg/kg, respectively (P<0.05). No benzo[a]pyrene as a carcinogenic hydrocarbon in fresh fish was found, while it was found during smoking process (0.40 µg/kg) and after 30 days of storing (0.30 µg/kg) (P<0.05). The ω-3 fatty acids were determined in a range of 5.38 and raised to 5.53 g/100g in smoked fish and 5.47 g/100g after 30 days, which was insignificant (P>0.05).The results also showed that cold-smoking and one month storing at 4°C didn't change the composition of carp fatty acid, and useful series such as ω-3, ω-6, EPA and DHA were well preserved.
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Article Type: Research Article | Subject: Sea food processing
Received: 2014/10/31 | Published: 2016/11/21

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