Effects of four cooking methods on the heavy metal concentrations of sea bass fillets ( Dicentrarchus labrax Linne, 1785)

Heavy metals (Pb, Cd, Cr, Co, As, Ni) were analysed in cooked sea bass ( Dicentrachus labrax). Different cooking treatments were used (baking, grilling, microwaving and frying). The results obtained were statistically compared with those of raw fish. The Co concentrations were below limits of detect...

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Veröffentlicht in:	Food chemistry 2006, Vol.99 (4), p.748-751
Hauptverfasser:	Ersoy, Beyza, Yanar, Yasemen, Küçükgülmez, Aygül, Çelik, Mehmet
Format:	Artikel
Sprache:	eng
Schlagworte:	bioaccumulation Biological and medical sciences cooking Cooking methods Dicentrarchus labrax Fish and seafood industries fish fillets Food industries Fundamental and applied biological sciences. Psychology Heavy metals Marine methodology Minerals Seafood
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Beschreibung
Zusammenfassung:	Heavy metals (Pb, Cd, Cr, Co, As, Ni) were analysed in cooked sea bass ( Dicentrachus labrax). Different cooking treatments were used (baking, grilling, microwaving and frying). The results obtained were statistically compared with those of raw fish. The Co concentrations were below limits of detection in all samples (
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2005.08.055