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Effects of washing pre-treatment on mercury concentration in fish tissue.


Citation

Hajeb, Parvaneh and Selamat, Jinap (2009) Effects of washing pre-treatment on mercury concentration in fish tissue. Food Additives & Contaminants: Part A, 26 (10). pp. 1354-1361. ISSN 1944-0049; ESSN: 1944-0057

Abstract / Synopsis

The objective of this study was to examine the effect of washing pre-treatment on mercury concentration in fish fillet. Response surface methodology was used to investigate the influence of three variables, pH (1-6.5), NaCl (0-1% w/v) and exposure time (5-30 min) by using a three-factor central composite design. The aim was to obtain the best possible combination of these variables in order to reduce mercury in fish fillet. The experimental data were adequately fitted into a second-order polynomial model with multiple regression coefficients (R(2)) of 0.961. The results indicated that the reduction of mercury in fish flesh significantly depends on the pH of the solution used. The overall optimal condition resulting in the maximum mercury reduction in fish fillet was obtained at a combined level pH of 2.79, NaCl of 0.5% and exposure time of 13.5 min. The optimized protocol produced a solution that can reduce mercury from raw fish fillet up to 81%.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1080/02652030903150567
Publisher: Taylor & Francis
Keywords: Atomic absorption spectrometry (AAS); Heavy metals–mercury; Fish.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 10 Feb 2014 15:13
Last Modified: 15 Sep 2015 14:21
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/02652030903150567
URI: http://psasir.upm.edu.my/id/eprint/14429
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