Tütsülenmiş Balıklarda Gıda Toksikantı Olarak Polisiklik Aromatik Hidrokarbonlar

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

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.

Keywords:

Food toxicant, Smoking, Fish, Carcinogenicity, Mutagenicity,

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