Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (<i>Mugil cephalus</i>)

Nabil El-Sayed Hafiz; Awad Abd-El-Tawab Mahmoud; Sayed Mekawy Ibrahim; Hassan Rabea Mohamed; Adel Ammar El-Lahamy

doi:doi:10.11648/j.wjfst.20190301.11

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Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus)

Nabil El-Sayed Hafiz, Awad Abd-El-Tawab Mahmoud, Sayed Mekawy Ibrahim, Hassan Rabea Mohamed, Adel Ammar El-Lahamy

Published in World Journal of Food Science and Technology (Volume 3, Issue 1)

Received: 19 January 2019 Accepted: 27 February 2019 Published: 22 April 2019

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Abstract

The purpose of this work was to determine the concentration and risk assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in cold-smoked mullet fish samples which were pre-frozen at -18°C for 6 months. Fish samples were obtained from two fish farms; A (Al-Batts drain) and B (El-Wadi drain), El-Fayoum governorate, Egypt. 16 components of PAHs concentration were determined by GC-MS. Results showed that the total concentration of PAHs recorded16.2 and 7.4 ppb sample of A- and B-smoked mullet fish products, respectively. Also, levels of Benzo [a] Pyrene (B {a} P) equivalent were 0.0378 and 0.029 ppb in A and B-products, respectively. Besides, content of Low molecular weight (LMW) components was higher in A-smoked mullet product than medium MW and vice versa in case B-smoked product however, high MW was not detected in products. In conclusion, PAHs concentration in smoked products processed from pre-frozen mullet samples for 6 months at -18°C are considered a minimally contaminated (16.2 ppb) for A-smoked product and not contaminated (7.4 ppb) for B-smoked product compared with recommended levels. In addition to the component of Benzo [a] Pyrene (B {a} P) was not detectable in all smoked fish products.

Published in	World Journal of Food Science and Technology (Volume 3, Issue 1)
DOI	10.11648/j.wjfst.20190301.11
Page(s)	1-5
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

PAHs, Frozen Mullet Fish, Smoking, GC-MS

References

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Nabil El-Sayed Hafiz, Awad Abd-El-Tawab Mahmoud, Sayed Mekawy Ibrahim, Hassan Rabea Mohamed, Adel Ammar El-Lahamy. (2019). Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus). World Journal of Food Science and Technology, 3(1), 1-5. https://doi.org/10.11648/j.wjfst.20190301.11

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ACS Style

Nabil El-Sayed Hafiz; Awad Abd-El-Tawab Mahmoud; Sayed Mekawy Ibrahim; Hassan Rabea Mohamed; Adel Ammar El-Lahamy. Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus). World J. Food Sci. Technol. 2019, 3(1), 1-5. doi: 10.11648/j.wjfst.20190301.11

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AMA Style

Nabil El-Sayed Hafiz, Awad Abd-El-Tawab Mahmoud, Sayed Mekawy Ibrahim, Hassan Rabea Mohamed, Adel Ammar El-Lahamy. Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus). World J Food Sci Technol. 2019;3(1):1-5. doi: 10.11648/j.wjfst.20190301.11

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@article{10.11648/j.wjfst.20190301.11,
  author = {Nabil El-Sayed Hafiz and Awad Abd-El-Tawab Mahmoud and Sayed Mekawy Ibrahim and Hassan Rabea Mohamed and Adel Ammar El-Lahamy},
  title = {Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus)},
  journal = {World Journal of Food Science and Technology},
  volume = {3},
  number = {1},
  pages = {1-5},
  doi = {10.11648/j.wjfst.20190301.11},
  url = {https://doi.org/10.11648/j.wjfst.20190301.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20190301.11},
  abstract = {The purpose of this work was to determine the concentration and risk assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in cold-smoked mullet fish samples which were pre-frozen at -18°C for 6 months. Fish samples were obtained from two fish farms; A (Al-Batts drain) and B (El-Wadi drain), El-Fayoum governorate, Egypt. 16 components of PAHs concentration were determined by GC-MS. Results showed that the total concentration of PAHs recorded16.2 and 7.4 ppb sample of A- and B-smoked mullet fish products, respectively. Also, levels of Benzo [a] Pyrene (B {a} P) equivalent were 0.0378 and 0.029 ppb in A and B-products, respectively. Besides, content of Low molecular weight (LMW) components was higher in A-smoked mullet product than medium MW and vice versa in case B-smoked product however, high MW was not detected in products. In conclusion, PAHs concentration in smoked products processed from pre-frozen mullet samples for 6 months at -18°C are considered a minimally contaminated (16.2 ppb) for A-smoked product and not contaminated (7.4 ppb) for B-smoked product compared with recommended levels. In addition to the component of Benzo [a] Pyrene (B {a} P) was not detectable in all smoked fish products.},
 year = {2019}
}

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TY  - JOUR
T1  - Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus)
AU  - Nabil El-Sayed Hafiz
AU  - Awad Abd-El-Tawab Mahmoud
AU  - Sayed Mekawy Ibrahim
AU  - Hassan Rabea Mohamed
AU  - Adel Ammar El-Lahamy
Y1  - 2019/04/22
PY  - 2019
N1  - https://doi.org/10.11648/j.wjfst.20190301.11
DO  - 10.11648/j.wjfst.20190301.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20190301.11
AB  - The purpose of this work was to determine the concentration and risk assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in cold-smoked mullet fish samples which were pre-frozen at -18°C for 6 months. Fish samples were obtained from two fish farms; A (Al-Batts drain) and B (El-Wadi drain), El-Fayoum governorate, Egypt. 16 components of PAHs concentration were determined by GC-MS. Results showed that the total concentration of PAHs recorded16.2 and 7.4 ppb sample of A- and B-smoked mullet fish products, respectively. Also, levels of Benzo [a] Pyrene (B {a} P) equivalent were 0.0378 and 0.029 ppb in A and B-products, respectively. Besides, content of Low molecular weight (LMW) components was higher in A-smoked mullet product than medium MW and vice versa in case B-smoked product however, high MW was not detected in products. In conclusion, PAHs concentration in smoked products processed from pre-frozen mullet samples for 6 months at -18°C are considered a minimally contaminated (16.2 ppb) for A-smoked product and not contaminated (7.4 ppb) for B-smoked product compared with recommended levels. In addition to the component of Benzo [a] Pyrene (B {a} P) was not detectable in all smoked fish products.
VL  - 3
IS  - 1
ER  -

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Author Information

Nabil El-Sayed Hafiz

Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Faiyum, Egypt
Awad Abd-El-Tawab Mahmoud

Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Faiyum, Egypt
Sayed Mekawy Ibrahim

Fish Processing and Technology Laboratory, Fisheries Division, National Institute of Oceanography and Fisheries, Cairo, Egypt
Hassan Rabea Mohamed

Fish Processing and Technology Laboratory, Fisheries Division, National Institute of Oceanography and Fisheries, Cairo, Egypt
Adel Ammar El-Lahamy

Fish Processing and Technology Laboratory, Fisheries Division, National Institute of Oceanography and Fisheries, Cairo, Egypt

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Nabil El-Sayed Hafiz, Awad Abd-El-Tawab Mahmoud, Sayed Mekawy Ibrahim, Hassan Rabea Mohamed, Adel Ammar El-Lahamy. (2019). Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus). World Journal of Food Science and Technology, 3(1), 1-5. https://doi.org/10.11648/j.wjfst.20190301.11

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ACS Style

Nabil El-Sayed Hafiz; Awad Abd-El-Tawab Mahmoud; Sayed Mekawy Ibrahim; Hassan Rabea Mohamed; Adel Ammar El-Lahamy. Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus). World J. Food Sci. Technol. 2019, 3(1), 1-5. doi: 10.11648/j.wjfst.20190301.11

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AMA Style

Nabil El-Sayed Hafiz, Awad Abd-El-Tawab Mahmoud, Sayed Mekawy Ibrahim, Hassan Rabea Mohamed, Adel Ammar El-Lahamy. Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus). World J Food Sci Technol. 2019;3(1):1-5. doi: 10.11648/j.wjfst.20190301.11

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@article{10.11648/j.wjfst.20190301.11,
  author = {Nabil El-Sayed Hafiz and Awad Abd-El-Tawab Mahmoud and Sayed Mekawy Ibrahim and Hassan Rabea Mohamed and Adel Ammar El-Lahamy},
  title = {Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus)},
  journal = {World Journal of Food Science and Technology},
  volume = {3},
  number = {1},
  pages = {1-5},
  doi = {10.11648/j.wjfst.20190301.11},
  url = {https://doi.org/10.11648/j.wjfst.20190301.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20190301.11},
  abstract = {The purpose of this work was to determine the concentration and risk assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in cold-smoked mullet fish samples which were pre-frozen at -18°C for 6 months. Fish samples were obtained from two fish farms; A (Al-Batts drain) and B (El-Wadi drain), El-Fayoum governorate, Egypt. 16 components of PAHs concentration were determined by GC-MS. Results showed that the total concentration of PAHs recorded16.2 and 7.4 ppb sample of A- and B-smoked mullet fish products, respectively. Also, levels of Benzo [a] Pyrene (B {a} P) equivalent were 0.0378 and 0.029 ppb in A and B-products, respectively. Besides, content of Low molecular weight (LMW) components was higher in A-smoked mullet product than medium MW and vice versa in case B-smoked product however, high MW was not detected in products. In conclusion, PAHs concentration in smoked products processed from pre-frozen mullet samples for 6 months at -18°C are considered a minimally contaminated (16.2 ppb) for A-smoked product and not contaminated (7.4 ppb) for B-smoked product compared with recommended levels. In addition to the component of Benzo [a] Pyrene (B {a} P) was not detectable in all smoked fish products.},
 year = {2019}
}

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TY  - JOUR
T1  - Risk Assessment of Polycyclic Aromatic Hydrocarbons Concentration in Cold Smoked Mullet Fish (Mugil cephalus)
AU  - Nabil El-Sayed Hafiz
AU  - Awad Abd-El-Tawab Mahmoud
AU  - Sayed Mekawy Ibrahim
AU  - Hassan Rabea Mohamed
AU  - Adel Ammar El-Lahamy
Y1  - 2019/04/22
PY  - 2019
N1  - https://doi.org/10.11648/j.wjfst.20190301.11
DO  - 10.11648/j.wjfst.20190301.11
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 1
EP  - 5
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20190301.11
AB  - The purpose of this work was to determine the concentration and risk assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in cold-smoked mullet fish samples which were pre-frozen at -18°C for 6 months. Fish samples were obtained from two fish farms; A (Al-Batts drain) and B (El-Wadi drain), El-Fayoum governorate, Egypt. 16 components of PAHs concentration were determined by GC-MS. Results showed that the total concentration of PAHs recorded16.2 and 7.4 ppb sample of A- and B-smoked mullet fish products, respectively. Also, levels of Benzo [a] Pyrene (B {a} P) equivalent were 0.0378 and 0.029 ppb in A and B-products, respectively. Besides, content of Low molecular weight (LMW) components was higher in A-smoked mullet product than medium MW and vice versa in case B-smoked product however, high MW was not detected in products. In conclusion, PAHs concentration in smoked products processed from pre-frozen mullet samples for 6 months at -18°C are considered a minimally contaminated (16.2 ppb) for A-smoked product and not contaminated (7.4 ppb) for B-smoked product compared with recommended levels. In addition to the component of Benzo [a] Pyrene (B {a} P) was not detectable in all smoked fish products.
VL  - 3
IS  - 1
ER  -

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