Liquid smoking as a method for addressing polycyclic aromatic hydrocarbons (PAH) in traditional masmin
Liquid smoking as a method for addressing polycyclic aromatic hydrocarbons (PAH) in traditional masmin
Date
2018
Authors
Nithin, C.T.
Joshy, C.G.
Chatterjee, N.S.
Panda, S.K.
Yathavamoorthi, R.
Ananthanarayanan, T.R.
Mathew, S.
Bindu, J.
Gopal, T.K.S.
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Abstract
Masmin is a traditional smoked and dried product from Lakshadweep Islands, Union territory of India. Intensive smoking
practiced during production of masmin leads to chances of accumulation of carcinogenic compounds like polycyclic aromatic
hydrocarbons (PAH) in the product. The aim of this study was to develop liquid smoked masmin which has matching flavour
with traditional masmin and lower content of PAH. Response surface methodology was used for standardisation of the
products. It was observed that spraying cooked tuna loins with a commercial liquid smoke “SMOKEZ ENVIRO 24PB”
(diluted in 1:6 proportion with distilled water and added with 3.5% (w/v) salt for 150 min at a flow rate of 1 l h-1 in a multifunctional
smoke kiln at a chamber temperature of 60°C was effective in giving desirable flavour for the product. Analysis
of PAH content in traditional masmin showed values exceeding the national and international standards. However, liquid
smoked masmin had a PAH content which is well within the recommended level. Shelf life evaluation of the products
revealed that they have shelf life of more than 12 months at ambient temperature.
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Citation
Indian J. Fish 65(3):84-94