Open AccessEffects of processing on the proximate and metal contents in three fish species from N igerian coastal waters
Author(s) -
Bassey Francisca I.,
Oguntunde Fehintola C.,
Iwegbue Chukwujindu M. A.,
Osabor Vincent N.,
Edem Christopher A.
Publication year - 2014
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.102
Subject(s) - hazard quotient , proximate , fish <actinopterygii> , chemistry , environmental chemistry , moisture , metal , food science , fresh water fish , heavy metals , biology , fishery , organic chemistry
The effects of culinary practices such as boiling, frying, and grilling on the proximate compositions and concentrations of metals (Cd, Pb, Cr, Zn, Fe, Cu, Mn, Ni, and Hg) in commonly consumed fish species from the N igerian coastal waters were investigated. The selected fish species were P olydactylus quadratifilis , C hrysicthys nigrodigitatus and C ynoglossus senegalensis . The culinary practices lead to increased protein, fat, and ash contents and decreased moisture contents of these fish species. The culinary practices resulted significant increase in the concentrations of most of the studied metals and decrease in the concentrations of Fe, Cr, and Pb in some fish types. The concentrations and estimated dietary intakes of Cd, Pb, Cr, Zn, Fe, Cu, Mn, Ni, and Hg from consumption of the processed fish were within their statutory safe limits. The individual metal target hazard quotient ( THQ ) values and the total THQ s were less than 1 which indicates that no health risks would arise from the long‐term consumption of these fish species.