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Open AccessArticle

Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation

1
Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, 61242 Brno, Czech Republic
2
Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Technology, University of Veterinary and Pharmaceutical Sciences Brno, 61242 Brno, Czech Republic
3
Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, 454080 Chelyabinsk, Russia
4
Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, 31-120 Krakow, Poland
5
Department of Chemistry, State Veterinary Institute Jihlava, 58601, Jihlava, Czech Republic
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 459; https://doi.org/10.3390/foods8100459
Received: 14 August 2019 / Revised: 27 September 2019 / Accepted: 4 October 2019 / Published: 8 October 2019
(This article belongs to the Special Issue Biogenic Amines and Food Safety)
The aim of this work was to simulate selected ways of handling with raw fish after its purchase. The experiment was designed as three partial simulations: a) trend in the biogenic amines formation in raw fish caused by breakage of cold chain during the transport after purchase, b) the use of a handheld gastronomic unit as an alternative method of smoking fish with cold smoke in the household with regard to a possible increase in polycyclic aromatic hydrocarbon content, and c) whether the cold smoked fish affects selected sensory parameters of nigiri sushi meal prepared by consumers. The material used in the research consisted of: yellowfin tuna (Thunnus albacares) sashimi fillets and the Atlantic salmon (Salmo salar) fillets with skin. The control (fresh/thawed tuna; without interrupting the cold chain) and experimental (fresh/thawed tuna; cold chain was interrupted by incubation at 35 °C/6 h) samples were stored at 2 ± 2 °C for 8 days and analyzed after 1st, 4th and 8th day of the cold storage. Histamine content was very low throughout the experiment, though one exception was found (thawed tuna without interrupting the cold chain: 272.05 ± 217.83 mg·kg−1/8th day). Tuna samples contained more PAH (4.22 µg·kg−1) than salmon samples (1.74 µg·kg−1). Alarming increases of benzo(a)anthracene (1.84 μg·k−1) and chrysene (1.10 μg·kg−1) contents in smoked tuna were detected. View Full-Text
Keywords: nigiri sushi; polycyclic aromatic hydrocarbons; histamine; household smoker unit nigiri sushi; polycyclic aromatic hydrocarbons; histamine; household smoker unit
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Buchtova, H.; Dordevic, D.; Duda, I.; Honzlova, A.; Kulawik, P. Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation. Foods 2019, 8, 459.

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