EFFECTS OF COOKING METHODS ON THE CONCENTRATIONS OF LEAD, CHROMIUM AND CADMIUM IN WHITEFISH (RUTILUS FRISSI KUTUM) FROM THE CASPIAN SEA, IRAN

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MEHDIPOUR SEYEDEH ZAHRA; SHOKRZADEH MOHAMMAD; KHANZADI SAEID; SHAHSAVANI DAVAR

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Journal Paper

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Journal: Iranian Journal of Chemistry and Chemical Engineering Year:2018 | Volume:37 | Issue:1 Page(s): 141-147

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Title

EFFECTS OF COOKING METHODS ON THE CONCENTRATIONS OF LEAD, CHROMIUM AND CADMIUM IN WHITEFISH (RUTILUS FRISSI KUTUM) FROM THE CASPIAN SEA, IRAN

Author(s)

MEHDIPOUR SEYEDEH ZAHRA | SHOKRZADEH MOHAMMAD | KHANZADI SAEID | SHAHSAVANI DAVAR | Issue Writer Certificate

Keywords

WHITEFISH

HEAVY METALS

COOKING METHODS

Abstract

Today seafood plays a significant role in feeding people worldwide. Identification nutritional value of these products over other protein intake is increasing day by day. In parallel with the increase in fish consumption, assessment of hygiene and health of these products is important. In this study, HEAVY METALS (Pb, Cr, and Cd) were investigated in white fish (Rutilus frissi kutum) from the Caspian Sea in Mazandaran province. Different food treatments were used (frying, salting, grilling, microwaving, boiling and steaming). The results obtained were statistically compared with those of raw fish. An ANOVA test was used to compare the mean metal concentrations between and within groups. The results indicated that the heavy metal content in white fish decreased on various COOKING METHODS. Concentrations of grilled, microwaved and boiled fish were considerably decreased.

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APA: Copy

MEHDIPOUR, SEYEDEH ZAHRA, SHOKRZADEH, MOHAMMAD, KHANZADI, SAEID, & SHAHSAVANI, DAVAR. (2018). EFFECTS OF COOKING METHODS ON THE CONCENTRATIONS OF LEAD, CHROMIUM AND CADMIUM IN WHITEFISH (RUTILUS FRISSI KUTUM) FROM THE CASPIAN SEA, IRAN. IRANIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING (IJCCE), 37(1), 141-147. SID. https://sid.ir/paper/708995/en

Vancouver: Copy

MEHDIPOUR SEYEDEH ZAHRA, SHOKRZADEH MOHAMMAD, KHANZADI SAEID, SHAHSAVANI DAVAR. EFFECTS OF COOKING METHODS ON THE CONCENTRATIONS OF LEAD, CHROMIUM AND CADMIUM IN WHITEFISH (RUTILUS FRISSI KUTUM) FROM THE CASPIAN SEA, IRAN. IRANIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING (IJCCE)[Internet]. 2018;37(1):141-147. Available from: https://sid.ir/paper/708995/en

IEEE: Copy

SEYEDEH ZAHRA MEHDIPOUR, MOHAMMAD SHOKRZADEH, SAEID KHANZADI, and DAVAR SHAHSAVANI, “EFFECTS OF COOKING METHODS ON THE CONCENTRATIONS OF LEAD, CHROMIUM AND CADMIUM IN WHITEFISH (RUTILUS FRISSI KUTUM) FROM THE CASPIAN SEA, IRAN,” IRANIAN JOURNAL OF CHEMISTRY AND CHEMICAL ENGINEERING (IJCCE), vol. 37, no. 1, pp. 141–147, 2018, [Online]. Available: https://sid.ir/paper/708995/en

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