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A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing

First Nations (FN) communities have traditionally used smoke to preserve fish for food security purposes. In this study, an assessment of chemical and microbiological food safety, together with nutritional quality, was conducted on fish preserved using traditional smoke processing. High-molecular-we...

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Autores principales: Kitts, David D., Pratap-Singh, Anubhav, Singh, Anika, Chen, Xiumin, Wang, Siyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818569/
https://www.ncbi.nlm.nih.gov/pubmed/36613327
http://dx.doi.org/10.3390/foods12010111
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author Kitts, David D.
Pratap-Singh, Anubhav
Singh, Anika
Chen, Xiumin
Wang, Siyun
author_facet Kitts, David D.
Pratap-Singh, Anubhav
Singh, Anika
Chen, Xiumin
Wang, Siyun
author_sort Kitts, David D.
collection PubMed
description First Nations (FN) communities have traditionally used smoke to preserve fish for food security purposes. In this study, an assessment of chemical and microbiological food safety, together with nutritional quality, was conducted on fish preserved using traditional smoke processing. High-molecular-weight polycyclic aromatic hydrocarbons (PAH) residues accounted for only 0.6% of the total PAH in traditionally fully smoked salmon, and Benzo(a)pyrene (B(a)P) was not detected in the FN smoked or commercial smoked fish, respectively. The antimicrobial activity of the solvent extracts derived from smoked fish towards Listeria innocua was very low but detectable. The practice of using full and half-smoked processing for fish reduced all of the fatty acid concentrations and also minimized the further loss of essential omega-3 fatty acids to a greater extent than non-smoked fish during storage (p < 0.05). This finding corresponded to lower (p < 0.05) lipid oxidation in smoked fish. We conclude that the benefits of reducing lipid oxidation and retaining essential fatty acids during storage, together with a potentially significant reduction in Listeria contamination, are notable benefits of traditional smoke processing. Although B(a)P was not detected in FN smoked fish, attention should be given to controlling the temperature and smoking period applied during this processing to minimize potential long-term risks associated with PAH exposure.
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spelling pubmed-98185692023-01-07 A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing Kitts, David D. Pratap-Singh, Anubhav Singh, Anika Chen, Xiumin Wang, Siyun Foods Article First Nations (FN) communities have traditionally used smoke to preserve fish for food security purposes. In this study, an assessment of chemical and microbiological food safety, together with nutritional quality, was conducted on fish preserved using traditional smoke processing. High-molecular-weight polycyclic aromatic hydrocarbons (PAH) residues accounted for only 0.6% of the total PAH in traditionally fully smoked salmon, and Benzo(a)pyrene (B(a)P) was not detected in the FN smoked or commercial smoked fish, respectively. The antimicrobial activity of the solvent extracts derived from smoked fish towards Listeria innocua was very low but detectable. The practice of using full and half-smoked processing for fish reduced all of the fatty acid concentrations and also minimized the further loss of essential omega-3 fatty acids to a greater extent than non-smoked fish during storage (p < 0.05). This finding corresponded to lower (p < 0.05) lipid oxidation in smoked fish. We conclude that the benefits of reducing lipid oxidation and retaining essential fatty acids during storage, together with a potentially significant reduction in Listeria contamination, are notable benefits of traditional smoke processing. Although B(a)P was not detected in FN smoked fish, attention should be given to controlling the temperature and smoking period applied during this processing to minimize potential long-term risks associated with PAH exposure. MDPI 2022-12-26 /pmc/articles/PMC9818569/ /pubmed/36613327 http://dx.doi.org/10.3390/foods12010111 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kitts, David D.
Pratap-Singh, Anubhav
Singh, Anika
Chen, Xiumin
Wang, Siyun
A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing
title A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing
title_full A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing
title_fullStr A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing
title_full_unstemmed A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing
title_short A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing
title_sort risk–benefit analysis of first nation’s traditional smoked fish processing
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818569/
https://www.ncbi.nlm.nih.gov/pubmed/36613327
http://dx.doi.org/10.3390/foods12010111
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