EFFECTS OF PROCESSING ON ESSENTIAL AND HEAVY METAL COMPOSITION OF POPULAR FISH SPECIES CONSUMED IN THE KARACHI COAST OF THE ARABIAN SEA
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Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
North Univ Center Baia Mare
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study analyzed three popular species of fish in raw and cooked (curried and fried) form, commonly consumed in Karachi coast and overall in Pakistan for their essential and heavy metal composition. The outcomes revealed that the content of toxic heavy metal (Hg) was observed in all raw samples particularly in raw Mulla fish (Lethrinus nebulosus) but heat treatment by frying and curry preparation of fish led to a decrease of Hg content in the muscles of all selected species especially in L. nebulosus after frying. While in Acanthopagarus arabicus Hg content was below detectable level. In this study the levels of Cd and Cr were observed at below detectable levels in all selected species except in A. arabicus where Cd tend to decrease after frying while the content of Cr slightly increase after both types of cooking. In the present study the essential metals namely Fe, Zn, Cu and Mn tend to increase in all fin fishes after cooking, especially in curried form. The above-mentioned result determined that these customary culinary practices of fish have an influence on their essential and heavy metal constituents. Furthermore, eating variety of fin fish species by applying different procedures of cooking is the finest attempt to attain better-quality of dietetic ways, minimizing mercury revelation and increasing chance to obtain vital elements.
Açıklama
Anahtar Kelimeler
Acanthopagrus arabicus, Lethrinus nebulosus, Pampus argentus, Arabian Gulf, Heavy metal
Kaynak
Carpathian Journal of Food Science and Technology
WoS Q Değeri
N/A
Scopus Q Değeri
Q4
Cilt
11
Sayı
2
