Cooking process evaluation on mercury content in fish
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Acta Amazônica
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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, most of them presenting detritivorous and carnivorous feeding habits. The higher Hg losses
in the roasting process occurred for Sardinha, Aracu, Tucunaré, Pirapitinga, Branquinha and Tambaqui fish species, most of
them being omnivorous and herbivorous fish species. Some micronutrients (Ca, Fe, K, Na, Se and Zn) in fish species in natura
were also determined in order to perform a nutritional evaluation regarding these micronutrients.
Como referenciar
FARIAS, LUCIANA A.; FAVARO, DEBORAH I.; SANTOS, JOSE O.; VASCONCELLOS, MARINA B.; PESSOA, ARTEMIZA; AGUIAR, JAIME P.L.; YUYAMA, LUCIA. Cooking process evaluation on mercury content in fish. Acta Amazônica, v. 40, n. 4, p. 741-748, 2010. DOI: 10.1590/S0044-59672010000400015. Disponível em: http://repositorio.ipen.br/handle/123456789/8177. Acesso em: 30 Dec 2025.
Esta referência é gerada automaticamente de acordo com as normas do estilo IPEN/SP (ABNT NBR 6023) e recomenda-se uma verificação final e ajustes caso necessário.