Study of elements concentrations of European seabass (Dicentrarchus labrax) fillets after cooking on steel, cast iron, teflon, aluminum and ceramic pots

详细信息    查看全文

• 作者：Giovanna Lomolino ; ^{Giovanna.lomolino@unipd.it} ; Antonella Crapisi ; Massimo Cagnin
• 关键词：Seabass ; Seafood ; Inductively coupled plasma optical emission spectrometry (ICP-OES) ; Metals ; Cooking materials
• 刊名：International Journal of Gastronomy and Food Science
• 出版年：2016
• 出版时间：October-December 2016
• 年：2016
• 卷：5-6
• 期：Complete
• 页码：1-9
• 全文大小：330 K
• 卷排序：5

文摘

Some elements and metals (Al, Ca, Cr, Cu, Fe, Mn, Ni, Pb, Se, Sr, Zn, P) were analyzed in European seabass (Dicentrarchus labrax), by comparing the concentration in raw and in the cooked fish. In particular, the cooking of European seabass was carried out on pots made of five different materials (cast iron, aluminum, steel, teflon and ceramic), commonly used in gastronomy.By measuring mineral elements and metals content of the fish before and after cooking on the 5 materials, there is an increase in elements which is due not only to water loss but also by the release of the materials upon contact with the surface of the pots. Among the analyzed elements the exception is represented by Cr, Se and Fe which decrease with cooking, while Pb remains unvaried.The use of 2 model solutions, made of water and water and vinegar, demonstrates that the used cooking materials are not inert to the leaching/release of elements that could be found in the processed fish.