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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dc.authoridBat, Levent/0000-0002-2289-6691
dc.contributor.authorZafar, Fatima Hayat Shaheen
dc.contributor.authorZahid, Mohammad
dc.contributor.authorBat, Levent
dc.date.accessioned2025-03-23T19:26:14Z
dc.date.available2025-03-23T19:26:14Z
dc.date.issued2019
dc.departmentSinop Üniversitesi
dc.description.abstractThis 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.
dc.description.sponsorshipHigher Education Commission, Government of Pakistan [21-475/SRGP/RD/HEC/2 014]
dc.description.sponsorshipThe researchers wish to acknowledge the Higher Education Commission, Government of Pakistan (Grant No. Project # 21-475/SRGP/R&D/HEC/2 014) which supported by financially and also to acknowledge the PCSIR Laboratories of Pakistan, Karachi and Federal Urdu University of Arts, Science and Technology Gulshan.e.Iqbal Campus for providing laboratory facilities during the study.
dc.identifier.doi10.34302/crpjfst/2019.11.2.11
dc.identifier.endpage151
dc.identifier.issn2066-6845
dc.identifier.issn2344-5459
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85069628605
dc.identifier.scopusqualityQ4
dc.identifier.startpage141
dc.identifier.urihttps://doi.org/10.34302/crpjfst/2019.11.2.11
dc.identifier.urihttps://hdl.handle.net/11486/4664
dc.identifier.volume11
dc.identifier.wosWOS:000474388100011
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherNorth Univ Center Baia Mare
dc.relation.ispartofCarpathian Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectAcanthopagrus arabicus
dc.subjectLethrinus nebulosus
dc.subjectPampus argentus
dc.subjectArabian Gulf
dc.subjectHeavy metal
dc.titleEFFECTS OF PROCESSING ON ESSENTIAL AND HEAVY METAL COMPOSITION OF POPULAR FISH SPECIES CONSUMED IN THE KARACHI COAST OF THE ARABIAN SEA
dc.typeArticle

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