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A proposed industrial method for the removal of mercury from fish
Author(s) -
Schab Rivka,
Sachs Kenneth,
Yannai Shmuel
Publication year - 1978
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.2740290313
Subject(s) - mercury (programming language) , organoleptic , tuna , chemistry , sodium bicarbonate , fish <actinopterygii> , extraction (chemistry) , food science , fishery , pulp and paper industry , chromatography , biology , computer science , organic chemistry , programming language , engineering
Abstract An economically‐feasible technique for the substantial reduction of the total mercury content of slices of tuna fish is described. Extraction at room temperature of the fish slices with 0.5 % cysteine hydrochloride solution is followed by rinsing and washing with sodium bicarbonate solution. The optimal conditions and recycling of the extraction solution are described. The organoleptic properties, protein quality and shelf life of the canned treated fish were satisfactory.