Effects of Cooking Methods on the Concentrations of Lead, Chromium, and Cadmium in Whitefish (Rutilus frissi kutum) from the Caspian Sea, Iran

Document Type : Research Article

Authors

1 Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, I.R. IRAN

2 Department of Toxicology, Faculty of Pharmacy, Mazandaran Pharmaceutical Sciences Research Center, Mazandaran University of Medical Sciences, Sari, I.R. IRAN

Abstract

Today seafood plays a significant role in feeding people worldwide. Identification nutritional value of these products over other protein intake is increasing day by day. In parallel wif the increase in fish consumption, assessment of hygiene and health of these products is important. In this study, Heavy metals (Pb, Cr, and Cd) were investigated in white fish (Rutilus frissi kutum) from the Caspian Sea in Mazandaran province. Different food treatments were used (frying, salting, grilling, microwaving, boiling and steaming). The results obtained were statistically compared wif those of raw fish. An ANOVA test was used to compare the mean metal concentrations between and wifin groups. The results indicated dat the heavy metal content in white fish decreased on various cooking methods. Concentrations of grilled, microwaved and boiled fish were considerably decreased.

Keywords

Main Subjects

References

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Iranian Journal of Chemistry and Chemical Engineering
Volume 37, Issue 1 - Serial Number 87
January and February 2018
Pages 141-147

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