[HTML][HTML] Cooking process evaluation on mercury content in fish
This study evaluated different cooking processes (roasted, cooked and fried) on total
mercury (Hg) content in fish species most consumed by Manaus residents and surrounding
communities, Amazon region. The results obtained for total Hg in natura and after the three
types of preparation (roasted, cooked and fried) for 12 fish species showed a significant Hg
concentration variation. In the present study the cooked and frying processes resulted in
higher Hg losses for Pacu, Pescada, Jaraqui, Curimatã, Surubin and Aruanã fish species …
mercury (Hg) content in fish species most consumed by Manaus residents and surrounding
communities, Amazon region. The results obtained for total Hg in natura and after the three
types of preparation (roasted, cooked and fried) for 12 fish species showed a significant Hg
concentration variation. In the present study the cooked and frying processes resulted in
higher Hg losses for Pacu, Pescada, Jaraqui, Curimatã, Surubin and Aruanã fish species …
[HTML][HTML] Cooking process evaluation on mercury content in fish Influência do processo de cocção no teor de mercúrio em peixes
This study evaluated different cooking processes (roasted, cooked and fried) on total
mercury (Hg) content in fish species most consumed by Manaus residents and surrounding
communities, Amazon region. The results obtained for total Hg in natura and after the three
types of preparation (roasted, cooked and fried) for 12 fish species showed a significant Hg
concentration variation. In the present study the cooked and frying processes resulted in
higher Hg losses for Pacu, Pescada, Jaraqui, Curimatã, Surubin and Aruanã fish species …
mercury (Hg) content in fish species most consumed by Manaus residents and surrounding
communities, Amazon region. The results obtained for total Hg in natura and after the three
types of preparation (roasted, cooked and fried) for 12 fish species showed a significant Hg
concentration variation. In the present study the cooked and frying processes resulted in
higher Hg losses for Pacu, Pescada, Jaraqui, Curimatã, Surubin and Aruanã fish species …
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