Effect of thermal processing and canning on cadmium and lead levels in California market squid: the role of metallothioneins

被引：5
作者：
Galitsopoulou, A. [1 ]
Georgantelis, D. [2 ]
Kontominas, M. G. [1 ]
机构：
[1] Univ Ioannina, Dept Chem, Lab Food Chem, Ioannina, Greece
[2] Northern Aegean Canneries, Kilkis, Greece
来源：
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT | 2013年 / 30卷 / 11期
关键词：
squid; processing; heavy metals; cadmium; lead; metallothioneins; TOTAL MERCURY; PERSIAN-GULF; LOLIGO-OPALESCENS; TRACE-ELEMENTS; CEPHALOPODS; TISSUES; METALS; FISH; COOKING; CONSUMPTION;
D O I：
10.1080/19440049.2013.838324
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of two common seafood preparation practices (roasting and industrial canning) on the heavy metal content - cadmium (Cd) and lead (Pb) - of various tissues of California market squid were studied. Emphasis was placed on the role of metallothioneins (MT) in Cd and Pb behaviour during processing. Cd and Pb analysis was conducted by a Zeeman GTA-AAS atomic absorption spectrometry system; MT analysis was performed by a mercury saturation assay. Results showed that Cd levels in the mantle and whole squid were considerably affected by both processing practices, reaching a 240% increase in mantle and a 40% increase in whole squid. Interestingly, Cd behaviour was associated with MT changes during squid processing. On the other hand, Pb content was not affected from either processing or associated with MT content in the raw or processed squid. Therefore, processing operations may affect Cd and Pb content differently due to the specific metal bioaccumulation and chemical features of each heavy metal type.
引用
收藏
页码：1900 / 1908
页数：9
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