Ersoy, Beyza2024-09-182024-09-1820110145-88841745-4514https://doi.org/10.1111/j.1745-4514.2010.00386.xhttps://hdl.handle.net/20.500.12483/13523Arsenic (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.eninfo:eu-repo/semantics/openAccessSeaArticle35235135610.1111/j.1745-4514.2010.00386.x2-s2.0-79953280340Q1WOS:000297472600002Q3