Pesticides and Total Polychlorinated Biphenyls in Chinook Salmon and Carp Harvested from the Great Lakes: Effects of Skin-on and Skin-off Processing and Selected Cooking Methods

• Published in: Journal of agricultural and food chemistry Vol. 43; no. 4; pp. 993 - 1001
• Main Authors: Zabik, Mary E, Zabik, Matthew J, Booren, Al M, Nettles, Miriam, Song, Jeong-Hee, Welch, Robert, Humphrey, Harold
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.04.1995
• Subjects: ALIMENTOS; BAKING; BIFENILOS POLICLORADOS; Biological and medical sciences; CANNING; CARP; CARPA; CARPE; COCCION AL HORNO; COMPARISONS; COMPOSE ORGANOCHLORE; COMPUESTO ORGANICO DEL CLORO; CONTAMINACION; CONTAMINANTES; CONTAMINANTS; CONTAMINATION; CUISSON AU FOUR; DEEP FAT FRYING; DESUELLO; ECORCHAGE; ENVASADO; Fish and seafood industries; FISH FILLETS; Food industries; FOODS; FRITURA; FRITURE; FRYING; Fundamental and applied biological sciences. Psychology; GRILLING; LAC; LAGOS; LAKE ERIE; LAKE HURON; LAKE MICHIGAN; LAKES; MISE EN CONSERVE; ONCORHYNCHUS TSHAWYTSCHA; ORGANOCHLORINE COMPOUNDS; PAN FRYING; PEAU; PESTICIDE; PESTICIDES; PIEL (ANIMAL); PLAGUICIDAS; POLLUANT; POLLUTANTS; POLYCHLORINATED BIPHENYLS; POLYCHLORURE DE BIPHENYLE; PRODUIT ALIMENTAIRE; RESIDU; RESIDUES; RESIDUOS; SALMON; SAUMON; SKIN; SKINNING; Great Lakes of America; North America; America; Edible fish; Home cooking; Carp; Cooking; Salmon; Pesticides; Detoxication; Fish fillet; Polychlorobiphenyl; Comparative study; Chemical contamination
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf00052a029

Pesticides and total PCBs were determined in raw skin-on and skin-off chinook salmon harvested from Lakes Huron and Michigan as well as in carp fillets harvested from Lakes Erie and Huron and after baking, charbroiling, and canning salmon as well as pan and deep fat frying carp. Raw skin-off fillets had an average of less than 50% of the residues found in raw skin-on fillets. Cooked skin-off fillets were also found to have significantly lower residues than the cooked skin-on fillets. Cooking significantly reduced the DDT complex, dieldrin, hexachlorobenzene, the chlordane complex, toxaphene, heptachlor epoxide, and total PCBs contents. Few significant differences were found among cooking methods. Canning did significantly reduce DDE in salmon. Average losses of pesticides and total PCBs from the chinook salmon ranged from 30 to 41%. Similar average percentage losses were found for carp, ranging from 30 to 35% for the DDT complex, chlordane complex, and total PCBs, while the losses of HCB and dieldrin were greater than 40%