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  • 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.
  • Título Mercury content in the white and dark muscle of Skipjack tuna (Katsuwonus pelamis) along the canning process: Implications to the consumers
  • Nacionalidade internacional
  • Source JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Language English
  • Document Type Article
  • Author Keywords Mercury; Skipjack tuna; Canning process; White and dark muscle; Mercury intake; Food analysis; Food composition
  • Keywords Plus CANNED TUNA; HUMAN EXPOSURE; FISH; CONSUMPTION; METHYLMERCURY; ABSORPTION; SEA
  • 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 ACADEMIC PRESS INC ELSEVIER SCIENCE
  • Publisher City SAN DIEGO
  • Publisher Address 525 B ST, STE 1900, SAN DIEGO, CA 92101-4495 USA
  • ISSN 0889-1575
  • 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
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