Influence of the smoking technology on the quality of smoked fish regarding undesirable compounds

摘要

The present study compares the content of nitrite, formaldehyde and polycyclic aromatic hydrocarbons (PAH) in commercially smoked fishery products form different modern kilns and from traditional kilns. The amount of nitrite depended on the smoking process applied. It was regularly detected in samples from traditional kilns but not in products from modern kilns.