International Journal of Food Science and Nutrition

Authors
HMAS Malika, I Wickramasinghe, DAN Premakeerthi

Abstract
Concentration of residual Polycyclic Aromatic Hydrocarbons (PAHs) in fish samples processed by traditional cooking methods specially using wood smoking, in rural areas of Sri Lanka were investigated with the aim of comparing these levels with European Union standard maximum level. Furthermore, Moisture content, Water activity and Fat contents were also determined to evaluatequality of smoked fish. The methodology involved PAHs extraction using Soxhlet extraction, clean up on silica gel column and determination by high performance liquid chromatography. The sum of Benzo(a)pyrene, Benz(a)anthracene, Benzo(b)fluoranthene and Chrysene obtained for smoked fish samples were higher than the standard levels (12.0 µgKg^-1). Smoked fish obtained from the traditional smoking methods in Sri Lanka were of good organoleptic and keeping qualities (moisture content < 65% and water activity <0.97) smoking as practiced in the study areas resulted in higher levels of PAHs contamination and poses a health risk to consumers.