Levels of polyaromatic hydrocarbons (PAH) in smoked dry catfish (Clarias gariepinus) using GC-MS

Abstract

Polycyclic aromatic hydrocarbons (PAH) are widespread environmental contaminants representing an important group of carcinogens that have been detected in smoked fish. A research work was carried out to determine the levels of polyaromatic hydrocarbon (PAH) in smoked, dry catfish (Clariasgariepinus) using a combination of hot wet smoking and drying at 110 o C for 2 hours 45 minutes and drying at 60 o C for 18 hours respectively. The PAH in the smoked dry catfish were extracted, cleaned and quantified using gas chromatography/ mass spectrometer (GC-MS). The result showed that the total PAH content in the smoked dry catfish was 1.70 μg/kg. The value was well below the safe limit of 5μg/kg recommended by the European Union for smoked fish. The combination of hot wet smoking and drying is hereby recommended for processing of catfish, other fisheries and livestock products due to the low PAH content obtained. This would further reduce
the risk associated with the consumption of smoked products containing PAH which has hitherto lead to rejection of smoked products from Nigeria in international markets. This in turn would enhance value addition, improve the marketability of the product for both local and international markets and reduce the incidence of cancer among consumers of smoked foods.