EFFECT OF PROCESSING SMOKED SALMON ON CONTAMINANT CONTENTS: PAHs and PBDEs

In the framework of Seafood^Tomorrow project, smoked salmon with a reduced sodium content was developed, by replacing NaCl by KCl (25% and 50%) and combining different smoking procedures (natural-wood or liquid; cold or hot smoking).). А successfully healthy smoked salmon was obtained with replacement of sodium chloride by KCl 25%. The product obtained showed no significant differences compared to the control regarding microbiological and physicochemical parameters as well as their sensory properties (see more details in the publication of Muñoz et al., 2020). The aim of this work was to investigate the effect of sodium replacement (by 25% and 50% of KCl) and smoking techniques on the levels of PAHs and PBDEs, in order to guarantee chemical safety of the produced smoked salmon. Based on the obtained results a risk assessment assay was conducted.