Akademik Veri Yönetim Sistemi
Journal of Food Biochemistry, cilt.35, sa.2, ss.351-356, 2011 (SCI-Expanded)
Arsenic (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 0.15mg/kg and 0.01-0.02mg/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. PRACTICAL APPLICATIONS: Heavy metals can be hazardous to consumers' health. Therefore, it is important to determine the concentrations of heavy metals in raw and cooked fish. The present study has shown that the heavy metal concentration of fish can be affected by processing or cooking methods. Consequently, it can be recommended that the baking, microwave cooking and grilling are suitable methods. © 2011 Wiley Periodicals, Inc.