Assessment of micro-macro elements and fatty acid profiles in Turkish salmon fillets during traditional hot smoking: Implications for human health risks

Turkish salmon, a variant of rainbow trout farmed in Black Sea cages, is a key species in Türkiye’s aquaculture. This study examines the effects of hot smoking on Turkish salmon’s fatty acids, elemental content, and safety indicators. Twelve large rainbow trout samples were randomly collected from an international hypermarket in Adana, Türkiye, in February 2024 for analysis post-hot smoking. Hot smoking increased total saturated fatty acids (SFA), particularly C16:0 and C18:0, as well as Zn, K, and Fe (p < 0.05), while significantly decreasing C20:2 (n-6) among polyunsaturated fatty acids (PUFAs) (p < 0.05). Provisional tolerable weekly intake (PTWI) assessments indicated that the estimated weekly intake (EWI) for Cu, Fe, and Zn remained below the PTWI, suggesting no immediate health risks. Total target hazard quotient (∑THQ) values for heavy metals were below 1, indicating no significant risk to adults or children, despite a post-smoking increase. Low levels of As, Pb, Cr, Ni, and Cd (below detection limits) prevented reliable target carcinogenic risk (TR) assessment, highlighting limitations in evaluating trace elements.