Influência do processo de cocção no teor de mercúrio em peixes

Acta Amazonica

Luciana Aparecida Farias²  Déborah Inês Fávaro¹  José Osman Santos¹  Marina Beatriz Vasconsellos¹  Artemiza Pessôa¹  Jaime Paiva Lopes Aguiar¹  Lucia Yuyama¹ 

[1] ,Instituto de Pesquisas Energéticas e Nucleares

关键词: mercury;    cooking processes;    fish;    nutrition;    micronutrients;    mercúrio;    processo de cocção;    peixe;    nutrição;    micronutrientes;   

DOI  :  10.1590/S0044-59672010000400015

来源: SciELO

【 摘 要 】

This study evaluated different cooking processes (roasted, cooked and fried) on total mercury (Hg) content in fish species most consumed by Manaus residents and surrounding communities, Amazon region. The results obtained for total Hg in natura and after the three types of preparation (roasted, cooked and fried) for 12 fish species showed a significant Hg concentration variation. In the present study the cooked and frying processes resulted in higher Hg losses for Pacu, Pescada, Jaraqui, Curimatã, Surubin and Aruanã fish species, most of them presenting detritivorous and carnivorous feeding habits. The higher Hg losses in the roasting process occurred for Sardinha, Aracu, Tucunaré, Pirapitinga, Branquinha and Tambaqui fish species, most of them being omnivorous and herbivorous fish species. Some micronutrients (Ca, Fe, K, Na, Se and Zn) in fish species in natura were also determined in order to perform a nutritional evaluation regarding these micronutrients.

【 授权许可】

CC BY   
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