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HIGHER AVERAGE MERCURY CONCENTRATION IN FISH FILLETS AFTER SKINNING AND FAT REMOVAL
Author(s) -
GUTENMANN WALTER H.,
LISK DONALD J.
Publication year - 1990
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.1745-4565.1990.tb00043.x
Subject(s) - salmo , mercury (programming language) , fish fillet , fishery , fish <actinopterygii> , chemistry , rainbow trout , food science , trout , zoology , wet weight , biology , computer science , programming language , endocrinology
Ten male and ten female brown trout (Salmo trutta L.) ranging in weight from about 500 to 3500 grams were caught in Lake Ontario. Opposite sides of each individual fish were randomly processed and trimmed to yield skinned or unskinned fillets. Skinning resulted in an increase in the average concentration of total mercury in the fillets of fish of either sex but the increases were not significant . With the exception of the unskinned fillets of the male fish, the concentration of mercury in the fillets increased significantly as the weight of the fish of either sex increased. The fillets of the male fish appeared to be higher in mercury than that in the corresponding fillets of female fish of comparable weight. In all instances, the concentrations of mercury in skinned and unskinned fillets were well below the 1 ppm fresh weight action level of the U.S. Environmental Protection Agency.