Effect of heat treatment on organochlorine pesticide residues in selected fish species
2009
Witczak, A.,West Pomeranian University of Technology, Szczecin (Poland). Dept. of Toxicology
The research aimed at estimating the effect of frying on concentrations of selected organochlorine pesticides in the meat of fish species most commonly consumed in Poland. Analyses were conducted by gas chromatography method with GC/MS HP 6890 (5973) apparatus. The study revealed that the dominant compound in the raw Frying caused significant losses in concentrations of most organochlorine pesticides examined. Mean losses of the examined compounds ranged from 9.6 per cent to 32.3 per cent.The levels of pesticides detected in the raw fish were low, and did not exceed the maximum permitted levels. Frying still reduced the content of persistent organochlorine pesticides in fish meat, improving the quality of the food product
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