Table 2. Polyhydroxy aromatic hydrocarbons (PAH) contents of liquid smoked skipjack with different treatments

No	Parameter	Samples (mg/kg)
No	Parameter	Control¹⁾	Pre-cooking²⁾
1	Naphtalene	0.03	0.03
2	Acenaphtilene	<0.01	<0.01
3	Acenaphtene	<0.01	<0.01
4	Fluorene	<0.01	<0.01
5	Phenanthene	<0.01	<0.01
6	Antrachene	<0.01	<0.01
7	Fluoranthene	<0.01	<0.01
8	Pyrene	<0.01	<0.01
9	Benz(a)Anthracene	<0.01	<0.01
10	Chrysene	<0.01	<0.01
11	Benzo[a]pyrene	<0.01	<0.01
12	Benzo[b]fluoranthene	<0.01	<0.01
13	Benzo[k]fluoranthene	<0.01	<0.01
14	Indeno[1,2,3-cd] pyrene	<0.01	<0.01
15	Dibenz [a,h] anthracene	<0.01	<0.01
16	Benzo[ghi]perylene	<0.01	<0.01
Total % PAH		0.03	0.03

Fish treated with liquid smoke without pre-cooking.
Fish treated with liquid smoke and pre-cooked for 30 min.