Tütsülenmiş Balıklarda Gıda Toksikantı Olarak Polisiklik Aromatik Hidrokarbonlar

Yıl 2020, Cilt: 51 Sayı: 1, 109 - 118, 25.01.2020

Emel Oz

https://doi.org/10.17097/ataunizfd.583996

Öz

Balık, sahip olduğu besin değeri nedeniyle insan beslenmesinde ve
sağlığında önemli rol oynamaktadır. Diğer taraftan taze balık, yüksek su
içeriği nedeniyle kolay bozulabilir bir materyaldir. Bu nedenle, balığın raf
ömrünü korumak ve uzatmak amacıyla çeşitli metotlar kullanılmaktadır.
Tütsüleme, balık işlemede en yaygın kullanılan gıda muhafaza yöntemlerinden
biridir. Ancak tütsüleme prosesinde kullanılan odun dumanı, polisiklik aromatic
hidrokarbonlar (PAH) gibi bazı zararlı bileşikler içermektedir. PAH'lar iki
veya daha fazla kaynaşmış aromatik halkadan oluşan organik bileşiklerdir.
Epidemiyolojik çalışmalar, bazı PAH’ların mutajenik ve/veya karsinojenik olduğunu
göstermiştir. Bu nedenle, tütsülenmiş balıkta bulunan ve/veya oluşan PAH’lar
hakkında daha fazla bilgiye ihtiyaç vardır. Bu derlemede PAH’ların yapısı ve
toksisitesi, tütsülenmiş balıklarda PAH'ların oluşumunu etkileyen faktörler, bu
bağlamda yapılan çalışmalar ve tütsülenmiş balıklardaki PAH’ların yasal
sınırları derlenmiştir.

Anahtar Kelimeler

Gıda toksikantı, Tütsüleme, Balık, Karsinojenlik, Mutajenlik

Polycyclic Aromatic Hydrocarbons as Food Toxicant in Smoked Fishes

Öz

Fish plays important role in human nutrition
and health due to its nutritional value. On the other hand, fresh fish is
perishable material because of its high moisture content. Therefore, various methods are
used to maintain and extend the shelf life of fish. Smoking is one of the most common food
preservation methods in fish processing. However, wood smoke used in the
smoking process contains hazardous chemical compounds like polycyclic aromatic
hydrocarbons. Polycyclic aromatic hydrocarbons (PAHs) are organic compounds
consisting of two or more fused aromatic rings. Epidemiological studies have
shown that a number of PAHs are mutagenic and/or carcinogenic. Therefore, it is
needed more information about PAHs found and/or formed in smoked fishes. In the
present review, the structure and toxicity of PAHs, the factors that affect PAH
concentration and the studies conducted in this context, and legal limits about PAHs in smoked fishes were reviewed.

Anahtar Kelimeler

Food toxicant, Smoking, Fish, Carcinogenicity, Mutagenicity

Kaynakça

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