Effects of four cooking methods on the heavy metal concentrations of sea bass fillets (Dicentrarchus labrax Linne, 1785)

Ersoy B., Yanar Y., Kucukgulmez A., Celik M.

FOOD CHEMISTRY, vol.99, no.4, pp.748-751, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 99 Issue: 4
  • Publication Date: 2006
  • Doi Number: 10.1016/j.foodchem.2005.08.055
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.748-751
  • Keywords: Dicentrarchus labrax, cooking methods, seafood, minerals, heavy metals, BLACK-SEA
  • Çukurova University Affiliated: Yes


Heavy metals (Pb, Cd, Cr, Co, As, Ni) were analysed in cooked sea bass (Dicentrachus labrax). Different cooking treatments were used (baking, grilling, microwaving and frying). The results obtained were statistically compared with those of raw fish. The Co concentrations were below limits of detection in all samples (< 0.05). Furthermore, Cr in fried samples and Ni in raw fish were not detected. Cd was only detected in microwaved samples. The Pb concentrations of microwaved and baked fish were significantly decreased. The As concentrations of fried and microwaved samples were significantly increased. The Cd and As concentrations of the fillets subjected to microwave cooking were 0.741 and 1.41 mg/kg, respectively. However, the As concentration was also significantly increased in fried samples. This value was 2.66 mg/kg. Microwaving and frying are not suitable for sea bass. (c) 2005 Elsevier Ltd. All rights reserved.