Journal
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
Volume 5, Issue 1, Pages 75-81Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/19393210.2012.658582
Keywords
canned fish; fish and fish products; environmental contaminants; heavy metals; cadmium; lead
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The current study encompassed a survey on the levels of toxic trace elements in two highly consumed fish species in commercial fishing centres of western, central and eastern Mediterranean Sea. A Zeeman GTA-AAS graphite furnace atomic absorption spectrometry system was used throughout the study. Toxicological evaluation of the samples revealed a low Cd content in the raw samples, ranging between 0.003 and 0.027mg kg(-1). Pb presented significantly higher values, from 0.037 to 0.297 mg kg(-1), occasionally reaching the limit of 0.3 mg kg(-1). Heavy metal levels were particularly higher in bones, thus raising queries about the safe consumption of fish intended to be eaten as a whole, a very common practice for small fish and canned products. The influence of industrial-scale canning showed that canning enhanced heavy metal levels by 35%-80%. The effect of canning depended on metal type and reduction of moisture loss after the steam-roasting step of the canning procedure.
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