Critical Effects of Smoking Parameters on the Levels of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Fish and Meat Products in Finland

Figure 4

(a) Boxplot diagrams of BaP and PAH4 concentrations in µg·kg⁻¹ wet weight for fish products divided according to the smoking time. The line in the central box represents the median, the whiskers show the distribution outside the central quartiles, and the circles and stars are outliers. N is the number of samples. 72 samples contained the relevant information. (b) Boxplot diagrams of BaP and PAH4 concentrations in µg·kg⁻¹ wet weight for salmon fillet products divided according to the smoking time. The line in the central box represents the median, the whiskers show the distribution outside the central quartiles, and the circles and stars are outliers. N is the number of samples. 52 samples contained the relevant information. (c) Boxplot diagrams of BaP and PAH4 concentrations in µg·kg⁻¹ wet weight for cold smoked and warm or hot smoked salmon fillets divided according to the smoking time. The line in the central box represents the median, the whiskers show the distribution outside the central quartiles, and the circles and stars are outliers. N is the number of samples. 36 samples contained the relevant information. (d) Boxplot diagrams of BaP and PAH4 concentrations in µg·kg⁻¹ wet weight for large and small fish products smoked in less than five hours. The line in the central box represents the median, the whiskers show the distribution outside the central quartiles, and the circles and stars are outliers. N is the number of samples. 54 samples contained the relevant information. (e) Boxplot diagrams of BaP and PAH4 concentrations in µg·kg⁻¹ wet weight for meat products divided according to the smoking time. The line in the central box represents the median, the whiskers show the distribution outside the central quartiles, and the circles and stars are outliers. N is the number of samples. 44 samples contained the relevant information.

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