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THE EFFECTS OF SEVERAL METHODS OF FISH PREPARATION ON RESIDUES OF POLYCHLORINATED BIPHENYLS AND SENSORY CHARACTERISTICS IN STRIPED BASS
Author(s) -
ARMBRUSTER GERTRUDE,
GEROW KENNETH G.,
GUTENMANN WALTER H.,
LITTMAN CHERYL B.,
LISK DONALD J.
Publication year - 1987
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1987.tb00572.x
Subject(s) - bass (fish) , food science , cooking methods , chemistry , fish <actinopterygii> , fishery , biology
Fifty striped bass were captured in Long Island Sound. The concentration of polychlorinated biphenyls (PCBs) was determined in the fish fillets before and after baking, boiling, frying, microwaving or poaching to study possible reduction of PCB residues by these cooking procedures. The cooked portions were evaluated for sensory characteristics. PCB content was significantly reduced by cooking, but there were no significant differences in that reduction among the six cooking methods. Tasters preferred fish prepared by “oil‐based” cooking methods (bake, broil, fry) as compared to “water‐based” methods (microwave, poach, boil).