@article{fdi:010094939,
  title = {{S}moked fish from {G}abon : nutritional benefits vs. contaminant risks},
  author = {{G}uillot, {A}. and {T}ona, {R}. {N}. and {C}onnan, {S}. and {R}ouget, {M}. {L}. and {R}eceveur, {J}. and {L}e {C}roizier, {G}ael and {L}e {L}oc'h, {F}ran{\c{c}}ois and {B}uscaglia, {M}. and {M}unaron, {J}ean-{M}arie and {A}ba'a, {N}. {N}. and {P}etek, {S}ylvain and {L}orrain, {A}nne and {S}chaal, {G}. and {S}ardenne, {F}any},
  editor = {},
  language = {{ENG}},
  abstract = {{S}moked fish is the most common form of fish consumption in many {A}frican countries. {S}moking is likely to cause changes in nutritional value and in the concentration of certain toxic elements. {W}e assessed these changes in the {B}onga shad ({E}thmalosa fimbriata, {B}owdich 1825). {F}atty acids (26), vitamin {A}, trace elements (14) and polycyclic aromatic hydrocarbons ({PAH}s, 24) were examined in {E}. fimbriata at different smoking durations (fresh, 24 h, 48 h and 72 h). {C}omposition of smoked fish revealed high inter-individual variability. {S}moking did not affect total fatty acid concentrations, but it led to a 4.5-fold decrease in vitamin {A} and a decrease in the concentrations of {C}a, {M}g, {M}n, {P}b and {S}r. {M}eanwhile, it increased the concentrations of {PAH}s (by a factor of 42), {C}d, {M}o and {N}a. {D}espite these changes, toxic metals ({A}s, {C}d and {P}b) and {PAH}s levels remained within safety limits, except for the {B}(a){P} {T}oxic {E}quivalent ({TEQ}) in 72 h-smoked fish. {H}igh inter-individual variability in toxic metals, {PAH}s and nutrients concentrations is suspected to originate from the heterogeneity of the smoking process, and to natural variation in fish. {O}verall, our results highlight the safety of artisanal smoked fish for human consumption when processed under certain conditions. {T}o further enhance consumer safety, dietary recommendations would advise ensuring fish skin integrity in order to reduce flesh contamination.},
  keywords = {{E}thmalosa fimbriata ; {A}rtisanal smoking process ; {F}atty acids ; {T}race elements ; {PAH}s ; {N}utritional composition ; {R}isk assessment ; {GABON}},
  booktitle = {},
  journal = {{F}ood {C}ontrol},
  volume = {180},
  numero = {},
  pages = {111643 [11 p.]},
  ISSN = {0956-7135},
  year = {2026},
  DOI = {10.1016/j.foodcont.2025.111643},
  URL = {https://www.documentation.ird.fr/hor/fdi:010094939},
}