Effect of different smoking processes on the nutritional and polycyclic aromatic hydrocarbons composition of smoked and .

The effect of different smoking processes on the nutritional value and polycyclic aromatic hydrocarbon (PAHs) content of and has been assessed in this study. After smoking processes, the finish products were analyzed to determine the nutritional quality and the PAHs content. Different smoking processes significantly decreased ( < 0.05) lipids content of fish. The smoked fish with unfiltered has revealed higher lipid contents of 14.17 ± 0.15% and 14.96 ± 0.05%, respectively, for SNE GSF and SE GSF. A significant reduction ( < 0.05) in protein content (% DM) has been observed in the two fish's species submitted to smoking processes. We found that evisceration of fish before smoking leads to increase the level of naphthalene, acenaphthene, and benzo (a) pyrene in smoked and . The use of metallic filter in the smoking of noneviscerated fish leads to the significant reduction ( < 0.05) of the PAHs content in smoked fishes. Higher levels of PAH such as naphthalene and acenaphthene with values of 1,451.54 ± 49.58 and 709.91 ± 8.12 ng/kg were found in smoked and 1,841.1 ± 11.41 and 809.91 ± 1.10 ng/kg were found in smoked obtained in the case of traditional smoking. The PAHs content was higher in fish smoked using traditional ovens. Therefore, the quality of smoked fish was improved using a metallic filter during different smoking processes.