%0 Journal Article
%T Comparative Study of Raw and Boiled Silver Pomfret Fish from Coastal Area and Retail Market in Relation to Trace Metals and Proximate Composition
%A Roksana Huque
%A M. Kamruzzaman Munshi
%A Afifa Khatun
%A Mahfuza Islam
%A Afzal Hossain
%A Arzina Hossain
%A Shirin Akter
%A Jamiul Kabir
%A Yeasmin Nahar Jolly
%A Ashraful Islam
%J International Journal of Food Science
%D 2014
%I Hindawi Publishing Corporation
%R 10.1155/2014/826139
%X Trace metals concentration and proximate composition of raw and boiled silver pomfret (Pampus argenteus) from coastal area and retail market were determined to gain the knowledge of the risk and benefits associated with indiscriminate consumption of marine fishes. The effects of cooking (boiling) on trace metal and proximate composition of silver pomfret fish were also investigated. Trace element results were determined by the Energy Dispersive X-ray Fluorescence (EDXRF) Spectrometer wherein fish samples from both areas exceeded the standard limits set by FAO/WHO for manganese, lead, cadmiumm and chromium and boiling has no significant effects on these three metal concentrations. Long-term intake of these contaminated fish samples can pose a health risk to humans who consume them. 1. Introduction Fish is a healthy food for most of the worldĄŻs population particularly developing countries in contrast to meat, poultry, and eggs. Fish provides comparatively cheap and readily available protein sources (about 15 to 20 percent) in addition to long chains of n-3 fatty acids, amino acids, vitamins, and minerals which contributes to healthier nutritional options for a balance dietary intake [1, 2]. Among the all fishes, marine fish are very rich sources of protein and various mineral components. The total content of minerals in raw flesh of marine fish is in the range of 0.6¨C1.5% of wet weight [3]. Trace metals are present in water from natural sources such as the rocks of the sea bed and also accumulated as a result of human activities such as emissions from industrial processes. These elements are taken up by marine fishes which are higher up the food chain. As a result, the concentrations of many elements including mercury, arsenic, lead, and cadmium in fish can be relatively high compared to other foods. Many of these metals such as iron, copper, cobalt, manganese, molybdenum, nickel, and zinc are essential trace elements and play important roles in biological systems. Meanwhile, mercury, lead, and cadmium are toxic, even in trace amounts [4]. Moreover, elevated concentration of manganese and nickel has been found to be toxic to aquatic organism [5, 6]. To monitor trace metals concentrations in the coastal environment, marine fishes have been widely used as bioindicators due to their wide range of distribution. Several studies have been carried out on metal pollution in different species of edible fish. Predominantly, fish toxicological and environmental studies have prompted interest in the determination of toxic elements in seafood [7¨C10]. According to the
%U http://www.hindawi.com/journals/ijfs/2014/826139/