Modeling some possible handling ways with fish raw material in home-made sushi meal preparation

Abstract

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.