Potential Hazards in Smoke-Flavored Fish

作     者：LIN Hong JIANG Jie LI Donghua 

作者机构：Seafood Safety Lab College of Food Science and Engineering Ocean University of China Qingdao 266003 P. R. China 

出 版 物：《Journal of Ocean University of China》 (中国海洋大学学报（英文版）)

年 卷 期：2008年第7卷第3期

页      面：294-298页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学] 

基　　金：China National Research Institute of Food & Fermentation Industry Chinese Academy of Fishery Sciences, CAFS 

主　　题：smoke-flavored fish hazards smoke flavoring PAHs 

摘      要：Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative 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-[α]pyrene, as well as biological hazards such as Listeria monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. 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.