RESEARCH ON THE FISH CONTAMINANTS AND CHEMICAL COMPOSITION VARIATION
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
Food quality and safety are the major problems of the food industry. Currently the focus is on investigating the presence of contaminants that can be transferred from the environment, particularly heavy metals in fish and other marine products, with serious implications for public health. Nowadays, a significant contribution to the diet is brought by the fish products coming from the sweet or salty water. The aim of this study was to follow the heavy metal contamination of four species of fish, two predators (zander and tuna) and two freshwater fish (crucian and trout). The research goal was to detect the possible presence of lead and cadmium, near other metallic elements. For experimental analyses it was used a mass spectrometer with inductively coupled plasma, ICP-MS AGILENT SERIA 7500ce, witch could measure trace elements up to parts per trillion (ppt) or quickly scan for more than 70 elements to determine the composition of unknown samples. The experimental results showed that of the four species evaluated, zander contains the highest amount of Pb and crucian contains an insignificant amount of Pb. Zander not contain Zn while tuna has a significant amount (7.85 mg / kg) which is recommended for consumers with zinc deficiency. Sample crucian was the only uncontaminated with Cd.
Authors and Affiliations
Amelia Buculei
Keywords
Related Articles
- EP ID EP203809
- DOI -
- Views 111
- Downloads 0
PRODUCTION AND QUALITY EVALUATION OF ENRICHED COOKIES FROM WHEAT, AFRICAN YAM BEAN AND CARROT COMPOSITE FLOURS
was formulated from the blends of wheat, African yam bean and carrot in the ratios of 100:0:0, 60:20:20, 60:30:10 and 60:10:30 designated as WAoC0, WA2oC20, WA3oC10 and WA1oC30 respectively used to produce the cookies. S...
STATISTICAL ANALYSIS ON THE CLIMATE – ORGANOLEPTIC PROFILE – CONTENT OF TRANS-RESVERATROL RELATION IN RED WINES FROM THE REGION OF NORTHERN BULGARIA
The study was carried out at the Institute of Viticulture and Enology (IVE) – Pleven, during the period 2015 - 2017. The object of the study was the red wines from Storgozia, Kaylashki Rubin, Trapezitsa, Rubin and Bouque...
PROXIMATE COMPOSITION FOR ASSAY OF QUALITY OF SOME FISHES MEALS
Fish meal is the major source of protein in fish and livestock feeds. Protein represents the major component of fish feeds. It is a source of energy for the fish. Protein can be easily denatured leading to deterioration....
EVALUATING ANTIOXIDANT CAPACITY AND BIOLOGICALLY ACTIVE CAPACITY FROM THYME
The study is to determine the content of flavonoids, polyphenolcarboxylic acids, total polyphenols and antioxidant capacity of dried thyme used in food. Investigations were performed on extracts obtained from hot and col...
CONSUMER ACCEPTABILITY AND QUALITY CHARACTERISTICS OF COOKIES PRODUCED FROM COMPOSITE FLOURS OF WHEAT AND BANANA/AVOCADO PEELS
This study evaluated consumer acceptability and quality characteristics of cookies produced from composite flours of wheat and banana/avocado peels. Banana peel flour (BPF) and avocado peel flour (APF) were substituted i...