Cooking contaminated fish
PCBs (polychlorinated biphenyls) and mercury are found in a high percentage of fish and pose health risks to people who eat fish on a regular basis. A Cornell study examined various cooking methods for their effects on PCBs and mercury present in striped bass, and which methods had the most taste appeal to consumers. Carrying out the research were Gertrude Armbruster professor of nutritional sciences; Walter H. Gutenmann, a research support specialist in vegetable crops; Cheryl B. Littman, an undergraduate student; and Donald J. Lisk, professor of vegetable crops and director of the Toxic Chemicals Laboratory at Cornell. The concentration of PCBs and mercury in striped bass caught in Long Island Sound was measured in the fish fillets before and after baking, broiling, frying, microwaving, poaching, or steaming. The PCB content was significant reduced by cooking, but there were no major differences among the cooking methods. Mercury, on the other hand, was unaffected by any of the cooking methods. The study also found that tasters preferred oil-based cooking methods, such as baking, broiling, or frying, and reported more off-flavors and other problems when the fish were cooked using water-based methods.
- OSTI ID:
- 5924030
- Journal Information:
- Human Ecology Forum; (USA), Vol. 17:3; ISSN 0018-7178
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
60 APPLIED LIFE SCIENCES
FISHES
CONTAMINATION
CHLORINATED AROMATIC HYDROCARBONS
FOOD PROCESSING
HEALTH HAZARDS
LONG ISLAND SOUND
MERCURY
STRIPED BASS
ANADROMOUS FISHES
ANIMALS
AQUATIC ORGANISMS
AROMATICS
ATLANTIC OCEAN
ELEMENTS
ESTUARIES
HALOGENATED AROMATIC HYDROCARBONS
HAZARDS
METALS
ORGANIC CHLORINE COMPOUNDS
ORGANIC COMPOUNDS
ORGANIC HALOGEN COMPOUNDS
PROCESSING
SEAS
SURFACE WATERS
VERTEBRATES
540320* - Environment
Aquatic- Chemicals Monitoring & Transport- (1990-)
560300 - Chemicals Metabolism & Toxicology
553000 - Agriculture & Food Technology