Effect of processing smoked salmon on contaminant contents
Abstract
The influence of the type of smoking process (natural/liquid; hot/cold) and salt (NaCl or KCl) on the levels of polybrominated diphenyl ethers (PBDEs) and polycyclic aromatic hydrocarbons (PAHs) in smoked salmon was evaluated. One parent compound - BDE 47 - and two methoxylated forms - 2′-MeO-BDE-68 and 6-MeO-BDE-47 - were detected in all the samples. Among the 14 PAHs analysed, naphthalene was the most abundant followed by phenanthrene and...
Paper Details
Title
Effect of processing smoked salmon on contaminant contents
Published Date
Jul 1, 2021
Journal
Volume
153
Pages
112276 - 112276
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Notes
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