Mineral oil hydrocarbons in marinated anchovy products
DOI:
https://doi.org/10.52292/j.laar.2025.3728Keywords:
Mineral oil hydrocarbons (MOH), Mineral oil saturated hydrocarbons (MOSH), Mineral oil aromatic hydrocarbons (MOAH), fish productsAbstract
Mineral oil hydrocarbons (MOH), including MOSH and MOAH, pose a contamination risk in food due to their presence in packaging, processing, and environmental sources. While regulatory limits in the EU are still evolving, this study analyzed MOSH and MOAH levels in marinated anchovy samples, a widely consumed fish in Turkey and Europe. Samples were assessed under different marination and packaging conditions.
Results showed MOSH contamination primarily in the C25–35 range, varying with the processing method. Notably, the oil-free, drained sample had no detectable MOSH or MOAH, indicating that sunflower oil and packaging significantly contribute to contamination. These findings highlight the need for stricter monitoring and regulatory measures to minimize hydrocarbon exposure in marinated fish products and ensure consumer safety.
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