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title Mercury content in the white and dark muscle of Skipjack tuna (Katsuwonus pelamis) along the canning process: Implications to the consumers
authors Vieira, HC; Bordalo, MD; Morgado, F; Soares, AMVM; Abreu, SN
author full name Vieira, H. C.; Bordalo, M. D.; Morgado, F.; Soares, A. M. V. M.; Abreu, S. N.
title Mercury content in the white and dark muscle of Skipjack tuna (Katsuwonus pelamis) along the canning process: Implications to the consumers
nationality internacional
language English
document type Article
author keywords Mercury; Skipjack tuna; Canning process; White and dark muscle; Mercury intake; Food analysis; Food composition
abstract Mercury (Hg) content behaviour was followed along the canning process in muscle samples of tuna fish to point out implications concerning canned tuna consumers. Hg was quantified in the same batch of the Skipjack tuna (Katsuwonus pelamis), considering three distinct stages (raw, cooked and canned tuna) independently in both white and dark muscle tissue. Hg concentration data was then used to estimate the weekly tolerable intake of Hg regarding the recommendations from the international agencies. A small but significant difference in Hg concentration between white and dark muscle was observed either in the raw samples (0.115 +/- 0.003 mu g g(-1) against 0.124 +/- 0.003 mu g g(-1)) as also in the canned samples (0.134 +/- 0.003 mu g g(-1) against 0.155 +/- 0.003 mu g g(-1)). Overall results indicate an increment in the Hg concentration in both types of muscle throughout the canning process (raw < cooked < canned), although being only statistically significant between raw and canned samples. However, regarding the limits imposed by international agencies, the consumption of the examined canned products, do not represent a risk in terms of human diet. (C) 2016 Elsevier Inc. All rights reserved.
author address [Vieira, H. C.; Bordalo, M. D.; Morgado, F.; Soares, A. M. V. M.; Abreu, S. N.] Univ Aveiro, Dept Biol, P-3810193 Aveiro, Portugal; [Bordalo, M. D.; Morgado, F.; Soares, A. M. V. M.; Abreu, S. N.] Univ Aveiro, CESAM, P-3810193 Aveiro, Portugal
reprint address Vieira, HC (reprint author), Univ Aveiro, Dept Biol, P-3810193 Aveiro, Portugal.
e-mail address hugovieira@ua.pt; maria.bordalo@ua.pt; fmorgado@ua.pt; asoares@ua.pt; siz@ua.pt
funding agency and grant number Portuguese Science Foundation (FCT) [CESAM: UID/AMB/50017/2013]; FCT [SFRH/BPD/94494/ 2013]
funding text This work was supported by the Portuguese Science Foundation (FCT) through CESAM: UID/AMB/50017/2013. FCT also financed a post-doctoral research grant to M. D. Bordalo (SFRH/BPD/94494/ 2013). The authors would like to thank the contribution of Empresa de Pesca de Aveiro (EPA) to this work by guidance along the tuna canning process and authorizing the sampling in its facilities.
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cited reference count 33
publisher city SAN DIEGO
publisher address 525 B ST, STE 1900, SAN DIEGO, CA 92101-4495 USA
issn 0889-1575
29-character source abbreviation J FOOD COMPOS ANAL
iso source abbreviation J. Food Compos. Anal.
publication date MAR
year published 2017
volume 56
beginning page 67
ending page 72
digital object identifier (doi) 10.1016/j.jfca.2016.11.011
page count 6
web of science category Chemistry, Applied; Food Science & Technology
subject category Chemistry; Food Science & Technology
document delivery number EJ9DK
unique article identifier WOS:000393526600009
link http://dx.doi.org/10.1016/j.jfca.2016.11.011