Chloroorganic insecticides in the fat of different assortment of rainbow trout (Oncorhynchus mykiss) meat

Abstract

The aim of the study was to determine the content of chlorinated hydrocarbon residues in fat of different assortment of rainbow trout (Oncorhynchus mykiss). The research material consisted of 108 fish from six different producers. Thirty-six fish were analysed as fresh, 36 fish as frozen after six months storage, and 36 fish as traditionally smoked. Chromatographic determination of γ-HCH, DDT, DDD, and DDE was performed with an Agilent Technologies 6890N. The presence of the compounds was detected in all tested fat samples. The content of γ-HCH was five-fold higher in frozen fish (average 2.11 ng/g of fat) than in fresh and smoked fish (0.42 ng/g of fat and 0.43 ng/g of fat, respectively). Total DDT (ΣDDT) content was found higher after refrigerated storage but did not exceed acceptable levels, indicating that the fat in the meat of rainbow trout is an attractive nutritional compound with a low concentration of tested chemical pollutants.

Assessment of Fish Quality Based on the Content of Heavy Metals

“…However, fish also have the ability to accumulate trace elements, heavy metals, pesticide residues and persistent organic pollutants in their tissues, including polychlorinated biphenyls (PCBs) [ 11 , 12 , 13 ]. The organic pollutants, next to heavy metals, can be harmful to the aquatic ecosystem and humans by the consumption of fish.…”