Abdelhamid, A., Emara, H., Pekhet, M. (2011). AN ATTEMPT FOR REDUCING LEAD CONTENT IN TILAPIA AND MUGIL DURING PREPARING AND COOKING OF FISH. Journal of Food and Dairy Sciences, 2(8), 513-541. doi: 10.21608/jfds.2011.81977
A. M. Abdelhamid; H. M. Emara; Mona A. M. Pekhet. "AN ATTEMPT FOR REDUCING LEAD CONTENT IN TILAPIA AND MUGIL DURING PREPARING AND COOKING OF FISH". Journal of Food and Dairy Sciences, 2, 8, 2011, 513-541. doi: 10.21608/jfds.2011.81977
Abdelhamid, A., Emara, H., Pekhet, M. (2011). 'AN ATTEMPT FOR REDUCING LEAD CONTENT IN TILAPIA AND MUGIL DURING PREPARING AND COOKING OF FISH', Journal of Food and Dairy Sciences, 2(8), pp. 513-541. doi: 10.21608/jfds.2011.81977
Abdelhamid, A., Emara, H., Pekhet, M. AN ATTEMPT FOR REDUCING LEAD CONTENT IN TILAPIA AND MUGIL DURING PREPARING AND COOKING OF FISH. Journal of Food and Dairy Sciences, 2011; 2(8): 513-541. doi: 10.21608/jfds.2011.81977
AN ATTEMPT FOR REDUCING LEAD CONTENT IN TILAPIA AND MUGIL DURING PREPARING AND COOKING OF FISH
2Home Economic Dept., New Damietta Fac. of Specific Education, Mans. Univ.
Abstract
This study aimed to evaluate the effect of fish treatment with ethylene diamine tetra acetic acid (EDTA) and/or cooking methods on the Pb content in fish flesh. Therefore, samples of mullet (Mugil cephalus) from Mediterranean sea, lake Al-Manzalah and fish farms as well as of tilapia (Oreochromis niloticus) from the River Nile and fish farms in Damietta governorate were bought from the local market. Each fish species and according to its sampling location was divided into four sections for the treatment with EDTA solutions by soaking fish in the solutions for half an hour, then typed as the following: the first section was not soaked, the second, the third and the fourth sections were soaked in three concentrations (0.07, 0.14, and 0.21 ppm EDTA, respectively). A part of each fish species, sampling location, and treatment concentration was left fresh without cooking (control), whereas another parts were cooked using wheat flour for frying and wheat bran for grilling. The samples were analyzed for lead. The obtained results revealed that there were no significant (P ≥ 0.05) differences in lead concentrations in the tilapia fish muscles due to either sampling locations, cooking methods, nor to the treatment (EDTA) levels. Also, frying led to decrease the Pb level than in the fresh samples. Moreover, the elevation of EDTA levels up to 0.14 ppm was responsible for increasing the Pb levels in the fish muscles. But, the highest EDTA level (0.21 ppm) led to lowering the Pb concentration comparing with the control. Frying the fish (whether from farms or from the Nile) was causative for remarkable decrease in Pb levels, particularly in muscles from the Nile fish samples. However, the fresh samples contained higher Pb levels in Nile fish than in the farm fish; so the Pb decrease was more noticeable by frying the Nile samples than frying the farm samples. The gradual increase of EDTA concentration (except 0.14 ppm) led to gradual decrease in the level of pollution with Pb in muscles of the farm fish, but the opposite was true for the Nile fish which reflected higher muscular contents of Pb by raising the EDTA levels up to 0.07 and 0.14 ppm only. However, the farm fish were highly contaminated with Pb than the Nile fish without EDTA treatment.
There were significant differences in Pb concentration of mugil muscles due to the interaction between cooking methods and treatment concentrations. Since, the grilled samples reflected higher Pb values than the fresh samples at the graded levels of EDTA. Significant differences were calculated among Pb concentrations in mugil flesh due to sampling locations, cooking method, EDTA concentrations, and their interactions. Marine samples contained significantly higher Pb than farm and lake samples. Also, grilled samples had significantly higher Pb than the fresh samples. However, the highest EDTA level (0.21 ppm) significantly raised Pb content of mugil muscles than the other tested levels. There were significant (P ≤ 0.0001) differences in Pb concentration of mugil muscles due to the interaction between sampling locations and treatment concentrations. Since, the highest Pb level was reported in marine samples at 0.00 ppm EDTA, followed by marine samples at 0.21 ppm EDTA, lake samples at 0.21 ppm EDTA and marine samples at 0.14 ppm EDTA, respectively. Meanwhile, the lowest Pb values were given by lake samples at 0.07 ppm EDTA, followed by lake samples at 0.00 ppm EDTA, lake samples at 0.14 ppm EDTA, farm samples at 0.21 ppm EDTA, farm samples at 0.00 ppm EDTA and farm samples at 0.14 ppm EDTA, respectively. There were significant differences (P ≤ 0.0034) differences in Pb concentration of mugil muscles due to the interaction between cooking methods and treatment concentrations. Since, the grilled samples reflected higher Pb values than the fresh samples at the graded levels of EDTA. The interactions among sampling location, cooking methods, and treatment concentrations were significant (P ≤ 0.0001) and show that the lowest Pb values in mugil flesh was found in lake samples, whether fresh at 0.07, 0.14, and 0.21 ppm EDTA or grilled at 0.00 and 0.07 ppm EDTA. Whereas the highest Pb values were reported for the lake grilled samples at 0.21 ppm EDTA, followed by marine grilled samples at 0.00, 0.21, and 0.14 ppm EDTA, and farm grilled samples at 0.07ppm EDTA, respectively. Among main variable, there were significant differences in Pb concentrations in fish muscles only due to fish species and fish sampling locations, since tilapia reflected higher levels than mugil and samples from farm, marine and Nile contained more Pb than from lake. Significant differences for Pb concentrations in fish muscles were found for the interactions among sampling locations X cooking methods, cooking methods X EDTA concentrations, and sampling locations X cooking methods X EDTA concentrations. There were significant differences in Pb concentrations in fish muscles due to the interaction between fish sampling locations and cooking methods. The Nile fresh samples were more contaminated with Pb (0.205 ppm) than the farm fresh (0.109 ppm) than the marine fresh samples (0.086 ppm), respectively. Frying and grilling effects differed depending on the sampling location of the fish. There were significant (P ≤ 0.014) differences in Pb concentrations in fish muscles due to the interaction between fish cooking methods and treatment concentrations.
Pb levels varied from 0.00 ppm to 0.502 ppm. Generally, increasing EDTA levels was accompanied with lowering the Pb contents in fish flesh. However, the variables effect of fish species and cooking methods as well as the effects of the interactions sampling positions X cooking methods, cooking methods X EDTA concentrations, and sampling positions X cooking methods X EDTA concentrations were significant. In conclusion, it seems that there are significant effects on Pb concentrations in fish flesh due to fish species, sources, and cooking methods as well as due to treating fish with EDTA solutions.
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