Title of article :
Effects of Cooking Methods on the Concentrations of Lead, Chromium and Cadmium in Whitefish (Rutilus frissi kutum) from the Caspian Sea, Iran
Author/Authors :
Khanzadi, Saeid Department of Food Hygiene and Aquaculture - Faculty of Veterinary Medicine - Ferdowsi University of Mashhad , Shahsavani, Davar Department of Food Hygiene and Aquaculture - Faculty of Veterinary Medicine - Ferdowsi University of Mashhad , Mehdipour, Seyedeh Zahra Department of Food Hygiene and Aquaculture - Faculty of Veterinary Medicine - Ferdowsi University of Mashhad , Shokrzadeh, Mohammad Department of Toxicology, Faculty of Pharmacy - Mazandaran Pharmaceutical Sciences Research Center - Mazandaran University of Medical Sciences - Sari
Abstract :
Today seafood plays a significant role in feeding people worldwide. Identification
nutritional value of these products over other protein intake is increasing day by day. In parallel
with the increase in fish consumption, assessment of hygiene and health of these products
is important. In this study, Heavy metals (Pb, Cr, and Cd) were investigated in white fish (Rutilus frissi
kutum) from the Caspian Sea in Mazandaran province. Different food treatments were used (frying,
salting, grilling, microwaving, boiling and steaming). The results obtained were statistically
compared with those of raw fish. An ANOVA test was used to compare the mean metal
concentrations between and within groups. The results indicated that the heavy metal content
in white fish decreased on various cooking methods. Concentrations of grilled, microwaved and boiled
fish were considerably decreased
Keywords :
Cooking methods , Heavy metals , Whitefish
Journal title :
Astroparticle Physics
