Determination of PAH profiles by GC-MS/MS in salmon muscle meat processed with four cold smoking techniques - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Additives and Contaminants Année : 2007

Determination of PAH profiles by GC-MS/MS in salmon muscle meat processed with four cold smoking techniques

Vincent Varlet
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Thierry Serot
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Carole Prost

Résumé

ABSTRACT: A suitable analytical method based on gas chromatography / tandem mass spectrometry (GC-MS/MS) (triple quadrupole device) has been developed for further quantification of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked salmon. This method was applied to determine PAH concentration in smoked fishes and to assess the impact of four industrial smoking processes on their profiles. Two smokehouse temperatures and three times of smoke exposure were applied. All the smoking techniques used lead to acceptable PAH levels: the quantities recovered are one hundred times lower than the legal limit (5 µg.kg-1) concerning the leading substance for PAH, i.e. benzo(a)pyrene. In order to compare different smoking processes, the TEQ (Toxic Equivalent Quantity) approach was chosen. Smouldering leads to the highest TEQ while liquid smoke leads to the lowest TEQ. KEYWORDS: PAH, smoked salmon, smoking process, TEQ, purification, tandem mass spectrometry

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hal-00577534 , version 1 (17-03-2011)

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Vincent Varlet, Thierry Serot, Fabrice Monteau, Bruno Le Bizec, Carole Prost. Determination of PAH profiles by GC-MS/MS in salmon muscle meat processed with four cold smoking techniques. Food Additives and Contaminants, 2007, 24 (07), pp.744-757. ⟨10.1080/02652030601139946⟩. ⟨hal-00577534⟩
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