Potential Hazards in Smoke-Flavored Fish

Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alter- native to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons (PAHs) residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[a]pyrene, as well as biological hazards such as Listeria monocyto- genes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are dis- cussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards.

作 者： LIN Hong JIANG Jie LI Donghua   作者單位： Seafood Safety Lab, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, P. R. China  刊 名： 中國海洋大學學報（英文版）  ISTIC 英文刊名： JOURNAL OF OCEAN UNIVERSITY OF CHINA  年，卷(期)： 2008 7(3)  分類號： P7  關(guān)鍵詞： smoke-flavored fish   hazards   smoke flavoring   PAHs  

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