Assessment of mercury in muscles, liver and gills of marine and freshwater fish

• Autorzy: Luczynska J. , Luczynski M.J. , Paszczyk B.
• Języki publikacji: EN

Abstrakty

EN

In this study, the total mercury concentration was determined in the muscles, liver and gills of six fish species (rainbow trout Oncorhynchus mykiss Walb., carp Cyprinus carpio L., bream Abramis brama L., perch Perca fluviatilis L., ide Leuciscus idus L. and flounder Platichthys flesus L.). The fish were acquired from October to November 2012. Mercury was analyzed by atomic absorption spectrometry using thermal decomposition, compounds of mercury and amalgamation. The mercury content in fish organs reached 0.006-0.168 (in mg kgˉ¹ wet weight) in muscles, 0.001-0.027 in gills and 0.003-0.045 in the liver. The muscles of perch and ide had significantly more Hg compared to the other fish’s muscles (P≤0.05). The liver and gills of perch, ide and flounder contained more Hg than the same tissues of the other fish (P≤0.05). Generally, the highest Hg content was determined in muscles (except rainbow trout) (P≤0.05), whereas the lowest Hg content was found in gills (except perch) (P≤0.05). The content of Hg in gills of perch did not differ from the one in the liver (P>0.05). There was a positive correlation between the weight or length of a fish and the Hg concentration in its tissues, except for the length and Hg in the gills of carp. However, a statistically significant positive correlation between the body weight and the Hg levels in fish appeared only in the case of the organs of ide (P≤0.004) and muscles of carp (P≤0.038). The correlation between the factor condition and the content of Hg, albeit positive (0.106 < r < 0.811) except for the organs of flounder, was not statistically significant (P>0.05).

Słowa kluczowe

EN

fish; total mercury; mercury; muscle; liver; gill; marine fish; freshwater fish; body weight; total length; biotic factor; condition factor

• Wydawca: -
• Czasopismo: Journal of Elementology
• Rocznik: 2016
• Tom: 21
• Numer: 1
• Opis fizyczny: p.113-129,fig.,ref.

Twórcy

autor

Luczynska J.

• Chair of Commodity and Food Analysis, University of Warmia and Mazury in Olsztyn, Heweliusza 6, 10-756 Olsztyn, Poland

autor

Luczynski M.J.

• Inland Fisheries Institute in Olsztyn, Olsztyn, Poland

autor

Paszczyk B.

• Chair of Commodity and Food Analysis, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

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Identyfikatory

DOI

10.5601/jelem.2015.20.2.879