Ispitivanje uticaja odabranih filtera na koncentraciju policikličnih aromatičnih ugljovodonika kod proizvodnjetoplo dimljenog šarana

Abstract

Smoked fish, both cold and hot, is one of the fish product whose consumption significantly increased over the past few decades in all European countries, including Serbia, due to their desirable sensory properties, high nutritional value, reflected in the richness of polyunsaturated fatty acids, vitamins, minerals and proteins. In spite of all qualities of smoked fish, there is a risk of carcinogenic properties in this type of fish product due to the presence of polycyclic aromatic hydrocarbons (PAHs) from smoke. Fact that smoked fish may contain carcinogenic PAHs could have a significant impact on the acceptance of these products by consumers. In order to decrease the carcinogenic effects of smoke components on the health of consumers, experiments of smoked fish production were done by using zeolite filters, activated carbon and gravel. Smoking processes were done in the chambers for hot smoking – TDK and "ATMOS" and in traditional kiln at different temperatures. Our experiments have shown that the concentration of PAH compounds in hot smoked common carp meat is significantly lower than in hot smoked common carp meat under the same conditions, but without filters. Zeolite filters and activated carbon have been shown to be more effective in reducing the concentration of PAHs in relation to the gravel filter. The advantage was given to zeolite since the final products using this filter showed a significantly lower value of the sum of all 16 PAHs examinated, as well as fluorene, anthracene and pyrene. Using different temperatures it was found that in the process of hot smoke it is not needed to use a temperature higher than 63 ° C from the aspect of microbiological correctness and sensory properties. As part of this scientific paper, the sustainability of the products of hot smoked carp, packed in a modified atmosphere with argon and in a vacuum was monitored during storage at a temperature of 4 ° C. Packages did not show a different effect on the shelf life, but packaging in a modified atmosphere with argon was statistically better in terms of the sensory properties and microbiological status of the product.One of the most significant results in these studies is that smoked carp smoked in a traditional way, as well as in industrial conditions, using filters, is safe for consumers in terms of the content of PAH compounds, because all tested samples fulfilled the conditions prescribed by domestic and European regulations.