Benzo (a) pyrene in traditional smoked shrimp from kakinada coastal area
Benzo (a) pyrene in traditional smoked shrimp from kakinada coastal area
Date
1995
Authors
Chakrabarty, P.
Journal Title
Journal ISSN
Volume Title
Publisher
Association of Food Scientists and Technologists of India
Abstract
Benzo(a)pyrene content in pre-cooked edible portion of traditionally smoked small shrimps from Kakinada coastal area ranged from 0.021 to 0.048 ppm. The losses of smoke aroma and benzo(a)pyrene content on storage (30 plus or minus 8 degree C; RH-70 plus or minus 25%; One year) were noticed in all samples, the losses being highly rapid in samples containing high moisture contents. Low moisture samples had longer storage life up to nine months at ambient temperatures (30 plus or minus 28 degree C) than those stored with high moisture content.
Description
Keywords
Natantia, Seafood, Cured products, human food
Citation
Journal of food Science 1995:32(4), 339-341