Mercury, Fatty Acids Content and Lipid Quality Indexes in Muscles of Freshwater and Marine Fish on the Polish Market. Risk Assessment of Fish Consumption

Abstract

Mercury content and fatty acids in muscles of Perca fluviatilis L. (European perch), Leuciscus idus L. (ide), Cyprinus carpio L. (European or common carp), Oncorhynchus mykiss Walb. (rainbow trout), Platichthys flesus L. (European flounder). and Clupea harengus L. (bream) from the Polish market were investigated. The total mercury was processed with AAS. The fatty acids were analyzed by gas chromatography. The concentration of mercury in muscles varied from 0.006 to 0.138 mg/kg and decreased as follows: perch ≈ ide > flounder > herring ≈ bream ≈ rainbow trout > carp (p ≤ 0.05). There were only significant positive correlations between body weight and mercury content in muscle tissue of carp (r = 0.878), flounder (r = 0.925) and herring (r = 0.982) (p ≤ 0.05). The atherogenic index (AI), thrombogenicity index (TI) and flesh-lipid quality index (FLQ) were calculated as follows 0.33–0.70 (IA), 0.16–0.31 (IT) and 13.01–33.22 (FLQ). Hypocholesterolemic (OFA) and hypercholesterolemic fatty acids (DFA) in muscles of fish ranged from 18.26 to 23.01 and from 73.91 to 78.46, respectively. In most cases, there were not significant correlations between size (body weight and total length) and fatty acids in the muscles of the examined fish (p > 0.05). The Target Hazard Quotient (THQ) values were below 1, which shows that there is no non-carcinogenic health risk to the consumer by consuming the examined fish.

Determination of growth performance, meat quality and colour attributes of large rainbow trout ( Oncorhynchus mykiss ) in the southern Black Sea coasts of Turkey

“…Different studies reported that values of IA and IT, the meat‐lipid quality parameters, should not be more than 1.00 for human health (Chávez‐Mendoza et al ; Łuczynska, Paszczyk, Nowosad, & Łuczynski, ) and high H/H ratio in fish meat is considered to be more beneficial for human health (Fernandes et al, ). In this study, fish meat IA and IT values were lower than 1.00 and H/H ratios were high in both the beginning and end of the study and these values were sufficient for human health according to the literature.…”

Using Rutilus rutilus (L.) and Perca fluviatilis (L.) as Bioindicators of the Environmental Condition and Human Health: Lake Łańskie, Poland

“…LOD is the lowest value that can be detected with the given analytical procedure and based on statistical significance. The parameters of the method are described in the previous publications [ 37 , 42 ]. The quality of the method was tested using the reference material: BCR CRM 422 (muscles of cod Gadus morhua (L.)) with a certified value of mercury.…”

“…The atherogenicity index (AI) and the thrombogenicity index (TI) (AI and TI, respectively) were calculated as presented by Łuczyńska et al [ 37 ], Ulbricht and Southgate [ 50 ], Garaffo et al [ 51 ] and Telahigue et al [ 52 ]. The flesh-lipid quality (FLQ) indicating the percentage correlation between EPA + DHA and the total lipids was determined using the formulae by Łuczyńska et al [ 37 ], Abrami et al [ 53 ] and Senso et al [ 54 ]. The formulae used to calculate the hypercholesterolemic (OFA) and hypocholesterolemic (DFA) fatty acids are presented in the publication of Łuczyńska et al [ 37 ].…”

“…The flesh-lipid quality (FLQ) indicating the percentage correlation between EPA + DHA and the total lipids was determined using the formulae by Łuczyńska et al [ 37 ], Abrami et al [ 53 ] and Senso et al [ 54 ]. The formulae used to calculate the hypercholesterolemic (OFA) and hypocholesterolemic (DFA) fatty acids are presented in the publication of Łuczyńska et al [ 37 ].…”

“…Roach and perch are the indicator fish of Europe’s freshwater and brackish water. They live in many types of waters and can eat very diverse food, which makes them reflect the cleanliness of the environment they inhabit (e.g., [ 37 , 38 , 39 ]). The health benefits and risks are likely to vary according to the fish species and fish size, harvesting and cultivation practices, and the frequency and amount consumed and the way in which it is served [ 23 , 40 , 41 ].…”