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Activation analysis of trace elements in fishmeal
Author(s) -
Lunde G.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190802
Subject(s) - scomber , fish meal , mackerel , capelin , clupea , selenium , mercury (programming language) , chemistry , arsenic , neutron activation analysis , zinc , gadus , food science , fishery , herring , fish <actinopterygii> , biology , radiochemistry , organic chemistry , computer science , programming language
Abstract Fishmeals produced from herring ( Clupea harengus ), mackerel ( Scomber scomber ), capelin ( Mallotus villosus ) and Norway pout ( Gadus esmarki ) were analysed by neutron activation. The elements tested were mercury, bromine, arsenic, selenium, antimony, copper, cobalt, iron, zinc, molybdenum and tungsten. The distribution of these elements in the solid and aqueous phases in boiled fish used as raw material for fishmeal was also studied.