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EFFECTS OF COOKING METHODS ON THE HEAVY METAL CONCENTRATIONS OF THE AFRICAN CATFISH ( CLARIAS GARIEPINUS )
Author(s) -
ERSOY BEYZA
Publication year - 2011
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2010.00386.x
Subject(s) - clarias gariepinus , catfish , chemistry , cadmium , food science , fish <actinopterygii> , cooking methods , arsenic , heavy metals , chromium , raw material , environmental chemistry , fishery , biology , organic chemistry
Arsenic (As), cadmium, Chromium (Cr), cobalt, nickel (Ni) and lead (Pb) were analyzed in cooked African catfish. Various cooking methods were used such as grilling, frying, microwaving and baking. The Pb and As concentrations of the samples varied between 0.09 and 0.15 mg/kg and 0.01–0.02 mg/kg, respectively. There were no significant differences ( P > 0.05) in Pb and As concentrations between the raw, grilled, fried, baked and microwave‐cooked fish. Ni contents decreased in grilled fish. Cr concentrations in grilled and microwave‐cooked fish decreased significantly ( P < 0.05). The results show that the grilling, microwave cooking and baking are suitable methods.PRACTICAL APPLICATIONS Heavy metals can be hazardous to consumers' health. Therefore, it is important to determine the concentrations of heavy metals in raw and cooked fish. The present study has shown that the heavy metal concentration of fish can be affected by processing or cooking methods. Consequently, it can be recommended that the baking, microwave cooking and grilling are suitable methods.