PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2009 | 59 | 2 |
Tytuł artykułu

Effect of frying on polychlorinated biphenyls content in muscle meat of selected fish species

Autorzy
Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Polychlorinated biphenyls (PCBs) are xenobiotics of particular toxicological significance. Regarding their high persistence and lipophilicity, the compounds can pose a threat to human and animal health. High PCB bioaccumulation factors were found in the aquatic environment, especially in predatory fish, crustaceans, aquatic birds and their eggs. The compounds are chemical pollutants of biosphere and undesirable substances in food, which is the main source of PCB intake for humans (above 90%). The aim of the study was to determine concentrations of indicator PCBs (IUPAC numbers: 28, 52, 101, 118, 153, 138, 180) in the raw meat of selected fish species, and to estimate the effect of frying on the compounds concentrations. Chemical analysis was conducted using a GC/MS technique. In the raw fish meat, the mean sum of PCBs ranged from 0.63 μg/kg wet weight in carp to 6.58 μg/kg wet weight in flounder. In the fried fish meat, lower PCB levels in lipids were observed. Mean losses of PCB congeners, on the lipid weight basis, ranged from 32.1% in flounder to 81.1% in cod. The sum of PCBs in the fried fish meat was the highest in flounder, and the lowest in carp. PCB 153 and PCB 138 were the dominant congeners in most of the examined samples, whereas PCB 28 and PCB 52 occurred usually in the smallest amounts. Carp meat, both raw and fried, contained significantly lower levels of congeners PCB 101, PCB 118, PCB 153, PCB 138, than the other fish species examined.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
59
Numer
2
Opis fizyczny
p.157-161,fig.,ref.
Twórcy
autor
  • Department of Toxicology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Papieza Pawla VI 3, 71-459 Szczecin, Poland
Bibliografia
  • 1. Allsopp M., Erry B., Stringer R., Johnston P., Santillo D., Recipe for disaster, A review of persistant organic pollutants in food. Greenpeace Research Laboratories. United Kingdom 2000 [http://www.greenpeace.to/publications.asp#2000].
  • 2. Armbruster G., Gerow K.G., Gutenmann W.H., Littman C.B., Lisk D.J., The effects of several methods of fish preparation on residues of polychlorinated biphenyls and sensory characteristics in striped bass. J. Food Saf., 1987, 8, 4, 235–243.
  • 3. Armbruster G., Gall K.L., Gutenmann W.H., Lisk D.J., Effects of trimming and cooking by several methods on polychlorinated biphenyls (PCB) residues in bluefish. J. Food Saf., 1988, 9, 4, 235–244.
  • 4. Ciereszko W., Witczak A., Concentration of PCBs and selected pesticides in bottom sediments, Zebra mussel and in some more important fish species of the Szczecin Lagoon. Acta Ichthyol. Piscat., 2002, 32, 1, 35–40.
  • 5. Ciereszko W., Witczak A., Changes in concentrations of selected PCB congeners in carp meat as a result of cooking. Acta Sci. Pol. Technol. Aliment., 2003, 1, 155–164 (in Polish).
  • 6. Falandysz J., The effect of processing on polychlorinated biphenyl levels in foodstuffs, Roczn. Panstw. Zakl. Hig., 1982, 33, 27–33 (in Polish).
  • 7. Falandysz J., Determination of polychlorinated biphenyl (PCB) residues in seafood products and an attempt to assessing daily intake of the compounds in Poland in years 1970–1982. Studia i Materiały, Seria D, 16, 1987, Wyd. Morskiego Instytutu Rybackiego, Gdynia (in Polish).
  • 8. Falandysz J., Polychlorinated biphenyls (PCBs) in the environment: chemistry, analysis, toxicity, concentrations and risk assessment. 1999, Fundacja Rozwoju Uniwersytetu Gdańskiego, Gdańsk (in Polish).
  • 9. Falandysz J., Wyrzykowska B., Puzyn T., Strandberg L., Rappe C., Polychlorinated biphenyls (PCBs) and their congener – specific accumulation in edible fish from the Gulf of Gdańsk, Baltic Sea. Food Addit. Contam., 2002, 8, 779–795.
  • 10. Flegal A.R., Conaway C.H., Davis J.A., Connor M.S., Introduction. Sources, transport, fate, and toxicity of pollutants in the San Francisco Bay estuary. Environ. Res., 2007, 105, 1–4.
  • 11. Mackay D., Shiu W.Y., Ma K.C., Lee S. C., Halogenated Hydrocarbons. 2006, in:, Handbook of Physical-Chemical Properties and Environmental Fate for Organic Chemicals., 2nd edition, vol. 2, (eds. Mackay D., Shiu W.Y., Ma K.C., Lee S. C.). CRC Press, pp. 1570–1931.
  • 12. Moya J., Garrahan K.G., Poston T.M., Durell G.S., Effects of cooking on levels of PCBs in the fillets of winter flounder. Bull. Environ. Contam. Toxicol., 1998, 60, 845–851.
  • 13. Polish Standard PN-EN 1528–1. Fatty food – Determination of pesticides and polychlorinated biphenyls (PCBs) – Part 1: General.
  • 14. Polish Standard PN-EN 1528–2. Fatty food – Determination of pesticides and polychlorinated biphenyls (PCBs) – Part 2: Extraction of fat, pesticides and PCBs, and determination of fat content.
  • 15. Polish Standard PN-EN 1528–3. Fatty food – Determination of pesticides and polychlorinated biphenyls (PCB) – Part 3: Clean-up methods.
  • 16. Polish Standard PN-EN 1528–4. Fatty food – Determination of pesticides and polychlorinated biphenyls (PCBs) – Part 4: Determination, confirmatory test, miscellaneous.
  • 17. Smith W.E., Funk K., Zabik M.E., Effect of cooking on concentrations of PCB and DDT compounds in chinook (Oncorhynchus tshawytscha) and coho (o. kisutch) salmon from Lake Michigan. J. Fish Res. Board Can., 1973, 30, 702.
  • 18. Witczak A., Ciereszko A., Changes in total PCB content in selected fish products during hot- and cold smoking. Acta Ichthyol. Pisc., 2006a, 36, 11–16.
  • 19. Witczak A., Ciereszko A., The effect of smoking process on changes in the content of selected non-ortho and mono-ortho PCB congeners in mackerel slices. J. Agric. Food Chem., 2006 b, 54, 5664–5671.
  • 20. Zabik M.E., Merrill C., Zabik M.J., PCBs and other xenobiotics in raw and cooked carp. Bull. Environ. Contam. Toxicol., 1982, 28, 710–715.
  • 21. Zabik M.E., Zabik M.J., Booren A.M., Nettles M., Song J.-H., Welch R., Humphrey H., Pesticides and total polychlorinated biphenyls in Chinook Salmon and Carp harvested from the Great Lakes: Effects of skin-on and skin-off processing and selected cooking methods. J. Agric. Food Chem., 1995, 43, 993–1001.
  • 22. Zabik M.E., Booren A., Zabik M.J., Welch R., Humphrey H., Pesticide residues, PCBs and PAHs in baked, charbroiled, salt boiled and smoked Great Lakes lake trout. Food Chem., 1996, 55, 231–237.
Uwagi
PL
Rekord w opracowaniu
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-289b3970-cad5-4b89-9c4d-1cad804c8576
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.