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|Title: ||Bioacessibilidade do mercúrio em peixe-espada preto (Aphanopus carbo Lowe, 1839) sujeito a diferentes tratamentos culinários|
|Authors: ||Machado, Raquel Quental Goyanes|
|Advisor: ||Sousa, Raul Bruno de|
Marques, António Manuel Barros
|Keywords: ||black scabbard fish|
|Issue Date: ||2011|
|Citation: ||Machado, Raquel Quental Goyanes - Bioacessibilidade do mercúrio em peixe-espada preto (Aphanopus carbo Lowe, 1839) sujeito a diferentes tratamentos culinários. Lisboa: ISA, 2011|
|Abstract: ||The black scabbard fish is greatly appreciated by the Portuguese population. However, it has generally high levels of mercury (Hg). The aim of this study was to determine the bioaccessibility of mercury in this species subjected to different culinary treatments (fried, grilled and steamed).
The content of Hg and the proximate chemical composition were quantified in raw and cooked samples and the samples were also subjected to simulated digestive tract.
The results revealed that the culinary treatments affected the chemical composition of black scabbard fish due to water loss and consequent concentration of other nutrients. All biometric parameters analyzed did not influence the Hg content. However, for culinary treatments, grilled fish showed higher levels of Hg, with 80% of samples above the limit set by the EU. The values of provisional tolerable weekly intake showed that fried, boiled and steamed black scabbard fish should be moderately eaten by pregnant women and children as they are particularly vulnerable to the toxic effects of Hg. A higher Hg bioaccessibility was observed in raw fish samples compared to cooked samples. Intestine was the digestion step where bioaccessible Hg reached the highest levels for absorption. The results indicate that frying cooking induce lower Hg bioacessibility, thus representing a lower risk for consumers.|
|Description: ||Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia|
|Appears in Collections:||BISA - Dissertações de Mestrado / Master Thesis|
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