Levels of polychlorinated biphenyls and pesticides in bluefish before and after cooking

Similar levels of polychlorinated biphenyls (PCBs), pesticides, and fat were found in 20 correlated uncooked and cooked (baked) bluefish fillets. Fillets averaged 2.5 ppm PCBs as Aroclor 1254 (whole basis) before cooking; after cooking, with the oil drippings and skin discarded, the average PCB leve...

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Bibliographic Details
Published inJournal of the Association of Official Analytical Chemists Vol. 72; no. 3; p. 501
Main Authors Trotter, W.J, Corneliussen, P.E, Laski, R.R, Vannelli, J.J
Format Journal Article
LanguageEnglish
Published United States 01.05.1989
Subjects
ANALISIS
ANALYSE
ANALYSIS
Animals
BIFENILOS POLICLORADOS
Chromatography, Gas
Cooking
FISH
Fishes
Food Contamination - analysis
FOOD HYGIENE
HIGIENE DE LOS ALIMENTOS
HYGIENE DES ALIMENTS
PESCADO
PESTICIDE
Pesticide Residues - analysis
PESTICIDES
Pesticides - analysis
PLAGUICIDAS
POISSON (ALIMENT)
POLYCHLORINATED BIPHENYLS
Polychlorinated Biphenyls - analysis
POLYCHLORURE DE BIPHENYLE
RESIDU
RESIDUES
RESIDUOS
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Summary:Similar levels of polychlorinated biphenyls (PCBs), pesticides, and fat were found in 20 correlated uncooked and cooked (baked) bluefish fillets. Fillets averaged 2.5 ppm PCBs as Aroclor 1254 (whole basis) before cooking; after cooking, with the oil drippings and skin discarded, the average PCB level was 2.7 ppm. Although PCBs, lipophilic pesticides, and fat were lost along with oil drippings and skin that were discarded after cooking, the moisture loss in the fillets during cooking compensated for these weight losses almost completely. After the fillets were cooked and the oil drippings and skin were discarded, the PCB content of the fillets was 27% lower on the average.
Bibliography:8915694
T01
Q03
ISSN:0004-5756
DOI:10.1093/jaoac/72.3.501