EFFECTS OF COOKING METHODS ON THE HEAVY METAL CONCENTRATIONS OF THE AFRICAN CATFISH (CLARIAS GARIEPINUS)
Yükleniyor...
Dosyalar
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Sea
Kaynak
Journal of Food Biochemistry
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
35
Sayı
2
