Impacts of Cooking Technique on Polychlorinated Biphenyl and Polychlorinated Dioxins/Furan Concentrations in Fish and Fish Products with Intake Estimates

Polychlorinated biphenyl (PCB) and polychlorinated dibenzo-p-dioxin (PCDD) and dibenzofuran (PCDF) concentrations were determined in composites of 18 different fish products and were prepared as raw, baked, boiled, and fried. ∑PCB concentrations were found to range from 0.12 ng·g–1 whole weight (ww)...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2013-01, Vol.61 (4), p.989-997
Main Authors: Rawn, Dorothea F. K, Breakell, Kenneth, Verigin, Victor, Tittlemier, Sheryl A, Del Gobbo, Liana, Diamond, Miriam, Vanderlinden, Loren, Sit, Daniel
Format: Article
Language:English
Subjects:
Animals
Benzofurans - analysis
Biological and medical sciences
Canada
catfish
cooking
Cooking - methods
Environmental Pollutants - analysis
Fish and seafood industries
fish consumption
fish products
Fish Products - analysis
Fishes
Food Contamination
Food industries
Fundamental and applied biological sciences. Psychology
Hot Temperature
mackerel
Octopodidae
polychlorinated biphenyls
Polychlorinated Biphenyls - analysis
polychlorinated dibenzodioxins
Polychlorinated Dibenzodioxins - analogs & derivatives
Polychlorinated Dibenzodioxins - analysis
polychlorinated dibenzofurans
Seafood - analysis
serving size
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Summary:Polychlorinated biphenyl (PCB) and polychlorinated dibenzo-p-dioxin (PCDD) and dibenzofuran (PCDF) concentrations were determined in composites of 18 different fish products and were prepared as raw, baked, boiled, and fried. ∑PCB concentrations were found to range from 0.12 ng·g–1 whole weight (ww) in raw octopus to 33 ng·g–1 ww in baked mackerel. Boiled monkfish was found to have the lowest ∑PCDD/F concentrations (0.41 pg·g–1 ww), while maximum concentrations were observed in fried catfish (59 pg·g–1 ww). PCB and PCDD/F concentrations in fish were generally reduced during cooking, although differences were small. The average PCB reduction in finfish was 7.9%, while an increase in PCB mass was observed in non-finfish (2.9%). PCDD/F losses, on average, were observed in both the finfish (3.6%) and non-finfish products (25%). Maximum ∑PCB, ∑PCDD/F, and TEQPCDD/F+DL‑PCB (toxic equivalency) intakes, based on 150 g serving size, were determined to be 3300 ng (mackerel), 6600 pg (catfish), and 270 pg (catfish), respectively. PCB and PCDD/F changes associated with cooking generally were small (
ISSN:0021-8561
1520-5118
DOI:10.1021/jf304010n