EFFECTS OF SMOKING PROCESS ON PRODUCING POLYCYCLIC AROMATIC HYDROCARBONS (PAH), NUTRITIONAL VALUE VARIATIONS, FATTY ACIDS COMPOUNDS, AND MICROBIAL LOAD OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX)'S TEXTURE

In this study, effects of smoking process on production of polycyclic aromatic hydrocarbons (PAH) and nutritional value changes, microbial load, and fatty acids profile of silver carp’s texture was investigated. Fresh silver carp was obtained from a local store and was smoked using cold-smoking method. Then it was conserved for 30 days. Nutritional value evaluation of the fish was done by measuring protein, moisture, fat, and ash during smoking and conservation. Carcinogenic PAH production was also done via liquid chromatography with high efficiency. Also variations in fatty acids profile were done using gas chromatography with the purpose of determining the effect of smoking process and fish conservation. Microbial counting was done before, after smoking and after 30 days of conservation. Results revealed that during smoking, moisture reduced significantly and hence protein and fat increased, but ash amount did not change significantly. PAHs with high molecular weight for fresh fish, smoked fish, and fish conserved over 30 days were 0.25, 2.14, and 1.67 micrograms per kg, which were much less than allowed limitations set by the European Union. In terms of total Omega-3fat acids, fresh fish, smoked fish, and the fish conserved for 30 days had significant differences with values of 6.48, 4.66, and 4.77 grams per 100 grams, respectively (P<0.05). Cold smoking process significantly affected composition amount of most fat acid groups for silver carp. It also resulted in reduced microbial load and considerably extended duration of fish preservation.