Smoke contributes to fish preservation by acting as an effective antioxidant and bactericidal agent as well as by providing a protective film on the surface of smoked fish. However, evidence suggests that smoked foods may contain carcinogens. The smoking process contaminates fish with polycyclic aromatic hydrocarbons (PAHs) and nitrosamines, which are known carcinogens that increase the risk of gastrointestinal cancer at frequent intake of smoked fish. This paper describes smoking process, composition of wood, preservation effect of smoke, effect of smoking on nutritive value of fish, health implication of wood smoke. It also describes possible ways to combat adverse effect of smoking as to obtain a good quality fish safe for human consumption.
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Author Name: Kwaghvihi, O. B., Akombo, P. M. & Omeji, S.
URL: View PDF
Keywords: Smoke, Smoking, Smoked Fish, Polycyclic Aromatic Hydrocarbons (PAHs).
ISSN: 2581-5059
EISSN: 2581-5059
EOI/DOI: 10.46382/MJBAS.2020.4207
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