Please use this identifier to cite or link to this item:
Title: Cooking process evaluation on mercury content in fish
Other Titles: Influência do processo de cocção no teor de mercúrio em peixes
Authors: Farias, Luciana Aparecida
Fávaro, Déborah Inês Teixeira
Santos, José Osman dos
Vasconcellos, Marina Beatriz Agostini
Pessoa, Artemiza
Aguiar, Jaime Paiva Lopes
Yuyama, Lucia Kiyoko Ozaki
Issue Date: 2010
metadata.dc.publisher.journal: Acta Amazonica
metadata.dc.relation.ispartof: Volume 40, Número 4, Pags. 741-748
Abstract: This study evaluated different cooking processes (roasted, cooked and fried) on total mercury (Hg) content in fish species most consumed by Manaus residents and surrounding communities, Amazon region. The results obtained for total Hg in natura and after the three types of preparation (roasted, cooked and fried) for 12 fish species showed a significant Hg concentration variation. In the present study the cooked and frying processes resulted in higher Hg losses for Pacu, Pescada, Jaraqui, Curimatã, Surubin and Aruanã fish species, most of them presenting detritivorous and carnivorous feeding habits. The higher Hg losses in the roasting process occurred for Sardinha, Aracu, Tucunaré, Pirapitinga, Branquinha and Tambaqui fish species, most of them being omnivorous and herbivorous fish species. Some micronutrients (Ca, Fe, K, Na, Se and Zn) in fish species in natura were also determined in order to perform a nutritional evaluation regarding these micronutrients.
metadata.dc.identifier.doi: 10.1590/S0044-59672010000400015
Appears in Collections:Artigos

Files in This Item:
File Description SizeFormat 
artigo-inpa.pdf1,37 MBAdobe PDFThumbnail

This item is licensed under a Creative Commons License Creative Commons