Heavy metals in raw, fried and grilled Mediterranean finfish and shellfish

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• 作者：Nick Kalogeropoulos ; Sotirios Karavoltsos ; Aikaterini Sakellari ; Stella Avramidou ; Manos Dassenakis ; Michael Scoullos
• 关键词：Seafood ; Heavy metals ; Cooking ; Cd ; Hg ; Pb
• 刊名：Food and Chemical Toxicology
• 出版年：2012
• 出版时间：October, 2012
• 年：2012
• 卷：50
• 期：10
• 页码：3702-3708
• 全文大小：324 K

文摘

The effect of domestic pan-frying and grilling on Cd, Cr, Cu, Fe, Hg, Ni, Pb and Zn content of popular small Mediterranean finfish and shellfish was studied. The species selected -namely anchovy, bogue, hake, picarel, sardine, sand smelt, stripped mullet, Mediterranean mussel, shrimp and squid- are among the most commonly marketed and consumed in Greece and most of the Mediterranean countries. Both culinary practices examined resulted in increased metals concentrations compared to those of raw samples, the increment being inversely related to fish size and -in most cases- being more extended in pan-frying. The consumption of cooked seafood is expected to provide significant amounts of Fe and Zn followed, in decreasing order, by Cr, Cu and Ni. In addition, the estimation of (a) weekly intakes and (b) target hazard quotients for the toxic elements Cd, Hg and Pb revealed that the cooked fish and shellfish do not pose any health risk for the consumers.