Effects of cooking and canning on the mineral content of selected seafoods

Dudek, J. A.; Elkins, Edgar R; Behl, Barbara A.; Berman, Susan C.; Egelhofer, David; Hagen, R. E.

doi:10.1016/0889-1575(89)90024-0

Cited by 7 publications

(8 citation statements)

References 5 publications

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“…In a study carried out in US (Dudek, 1989), the levels of Fe and Zn in canned salmon were found to be 6.0 ± 0.9 μg-g −1 and 11.0 ± 5.8 μg-g −1 , respectively. They have also reported that Zn and Fe were contributed by the enamel of the cans in which salmon was processed.…”

Section: Resultsmentioning

confidence: 97%

“…Similar behavior was shown by Zn and Cu (Table III). Levels of Fe showed a wide variation world over, ranging (Voegborlo, 1999), 0.022 Iran (Khansari, 2004), 0.28 Denmark (Larson, 2002), 1.03 Pakistan (Tariq, 1993), 0.25 Nigeria (Onianwa, 2000), 0.07-0.14 Malaysia (Zahari, 1987), (0.006-0.088) US (FDA, 2000), (0.06-0.16) Spain (Olga Marta, 1991) Ni 0.41-1.33 0.20 Denmark (Larson, 2002), 1.33 Pakistan (Tariq, 1993), 3.11 Nigeria (Onianwa, 2000) Zn 10.38-16.15 11.0 US (Dudek, 1989), 2.10 Pakistan (Tariq, 1993), 19.9 Nigeria (Onianwa, 2001) Cu 1.02-2.26 1.10 Pakistan (Tariq, 1993), 2.46 Canada (Dick, 1950), 2.25 Nigeria (Onianwa, 2001) Cr 0.18-0.31 0.102 Pakistan (Tariq, 1993), 1.14 ± 0.73 US (Aucoin, 1999) Fe 2.94-6.80 6.0 US (Dudek, 1989), 2.95 Pakistan (Tariq, 1993), 64.1 Canada (Dick, 1950) from 2.95 to 64.1 μg-g −1 . Our results also lie within the limits laid down by United States Environmental Protection Agency (US EPA) in fish, i.e., for Cr (8.0 μg-g −1 ), Cu (120 μg-g −1 ), Pb (4.0 μg-g −1 ) and Zn (480 μg-g −1 ) (Aucoin et al, 1999).…”

Section: Resultsmentioning

confidence: 98%

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Levels of Selected Metals in Canned Fish Consumed in Kingdom of Saudi Arabia

Ashraf

Seddigi

Abulkibash

et al. 2006

Environ Monit Assess

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In the present paper, seven heavy metals (Pb, Cd, Ni, Cu, Zn, Cr and Fe) in canned salmon, sardine and tuna fish were determined by using atomic absorption spectroscopy. Cadmium and lead levels were determined by graphite tube AAS whereas Ni, Cu, Cr and Fe were determined by flame AAS. Analytical results were validated by spiking the samples with various concentrations of these metals for recovery. The metal contents, expressed in microg/g, wet weight, varied depending upon the specie studied. The levels of Pb ranged from 0.03-1.20 microg-g(-1) with an average of 0.313 microg-g(-1) for salmon; 0.03-0.51 microg-g(-1) with an average of 0.233 microg-g(-1) for tuna and 0.13-1.97 microg-g(-1) with an average of 0.835 microg-g(-1) for sardines. The levels of Cd ranged from 0.02-0.38 microg-g(-1) with an average of 0.161 microg-g(-1) for salmon; 0.07-0.64 microg-g(-1) with an average of 0.227 microg-g(-1) for tuna and 0.010-0.690 microg-g(-1) with an average of 0.183 microg-g(-1) for sardines. Comparative evaluation of these metals in three varieties of fish showed that average concentration of lead in sardines is about 4 times and Ni about 3 times higher as compared to tuna. Generally, the levels of these metals follow the order sardine > salmon > tuna. The data generated in the present study compared well with the similar studies carried out in different parts of the world. The results indicate that canned fish, in general and tuna in particular, have concentrations within permissible limits of WHO/FAO levels for these heavy metals. Therefore, their contribution to the total body burden of these metals can be considered as negligibly small.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 98%

Levels of Selected Metals in Canned Fish Consumed in Kingdom of Saudi Arabia

Ashraf

Seddigi

Abulkibash

et al. 2006

Environ Monit Assess

View full text Add to dashboard Cite

show abstract

“…These values will be compared with those issued for a large selection of foods by the German Federal Research Centre for Nutrition (Bognár, 2002), as well as with figures published outside the domain of nutritional databases about nutrient retention in finfish, i.e. those by Dudek et al (1989) on the mineral content of Table 3 Fatty acid profile (mg/100 mg of lipid) of raw and cooked flesh from European sea bass (n ¼ 10 composite samples analysed in duplicate for each state, RW, OB, BF, MW). MW ¼ microwaving.…”

Section: Nutrient Retentions In the Flesh From European Sea Bassmentioning

confidence: 99%

“…A deeper insight into what cooking could have generated in finfish and shellfish, provided that cooking yields are made available, may be gained from true retention values, or TRVs Dudek et al, 1989;Pirini, Testi, Ventrella, Pagliarani, & Badiani, 2010;Rosa, Bandarra, & Nunes, 2007).…”

Section: Introductionmentioning

confidence: 99%

True retention of nutrients upon household cooking of farmed portion-size European sea bass (Dicentrarchus labrax L.)

Badiani

Stipa

Bitossi

et al. 2013

LWT - Food Science and Technology

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“…The effect of cooking has been studied for tuna and no significant difference (P \ 0.05) in total selenium concentration was found before and after cooking [35]. In an investigation dealing with the effects of cooking on the mineral content of seafood, only losses of sodium and potassium were observed, whereas the other minerals (iron, zinc, selenium and arsenic) were found to be almost stable [37].…”

Section: Selenium and Faamentioning

confidence: 99%

Retention of health-related beneficial components during household preparation of selenium-enriched African catfish (Clarias gariepinus) fillets

Mierke-Klemeyer¹,

Larsen

Oehlenschläger³

et al. 2007

Eur Food Res Technol

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Industrial processing and heat treatment of fish muscle generally lead to losses of water-soluble components, some of which may have beneficial health effects. The aim of this work was to determine the retention of taurine, selenium and n-3 polyunsaturated fatty acids when preparing African catfish by three traditional household techniques: boiling in pouches, deep-frying and baking. Cooking did not significantly reduce the content of selenium, having retention between 91and 104%. Deepfrying resulted in a taurine loss of 40%, which was significantly higher than in baking where losses were 25% The fatty acid profiles were similar for baked and boiled fillets, but were significantly different from deep-fried fillets, due to absorption of vegetable frying oil. Baking was the best preparation technique with regard to retention of 20:5n-3 (eicosapentaenoic acid; EPA) and 22:6n-3 (docosahexaenoic acid, DHA), retaining above 80% for both fatty acids, whereas boiling and deep-frying were able to retain only approximately 54 and 65% of each, respectively.

show abstract

Effects of cooking and canning on the mineral content of selected seafoods

Cited by 7 publications

References 5 publications

Levels of Selected Metals in Canned Fish Consumed in Kingdom of Saudi Arabia

Levels of Selected Metals in Canned Fish Consumed in Kingdom of Saudi Arabia

True retention of nutrients upon household cooking of farmed portion-size European sea bass (Dicentrarchus labrax L.)

Retention of health-related beneficial components during household preparation of selenium-enriched African catfish (Clarias gariepinus) fillets

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