Pesticide residues, PCBs and PAHs in baked, charbroiled, salt boiled and smoked Great Lakes lake trout
Skin-off lean lake trout ( Salvelinus namaycush namaycush) from Lakes Huron, Michigan and Ontario as well as siscowets (fat lake trout) ( Salvelinus namaycush siscowet) from Lake Superior were cooked by baking and charbroiling to determine the potential of processing/cooking on reducing the levels o...
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| Published in | Food chemistry Vol. 55; no. 3; pp. 231 - 239 |
|---|---|
| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford
Elsevier Ltd
1996
Elsevier |
| Subjects | |
| Online Access | Get full text |
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| Abstract | Skin-off lean lake trout (
Salvelinus namaycush namaycush) from Lakes Huron, Michigan and Ontario as well as siscowets (fat lake trout) (
Salvelinus namaycush siscowet) from Lake Superior were cooked by baking and charbroiling to determine the potential of processing/cooking on reducing the levels of pesticides and total PCBs in fish at the dinner table. Lake trout from Lakes Michigan and Superior also were salt boiled and skin-on fillets smoked. All fish analyzed were below the action level except skin-on siscowets with > 0.3 ppm action level for chlordane. Cooked lake trout had significantly less residue than raw. Smoking resulted in significantly greater losses of pesticides and total PCBs than other cooking methods but analyses of polynuclear aromatic hydrocarbons showed significant compound formation during smoking with higher levels occurring in high fat siscowets. Overall losses of pesticides and total PCBs ranged from a low of 21% for dieldrin to a high of 39% for chlordane complex. Most of the total losses were about 30% establishing that cooking is effective in reducing residues in these Great Lakes fish. |
|---|---|
| AbstractList | Skin-off lean lake trout (
Salvelinus namaycush namaycush) from Lakes Huron, Michigan and Ontario as well as siscowets (fat lake trout) (
Salvelinus namaycush siscowet) from Lake Superior were cooked by baking and charbroiling to determine the potential of processing/cooking on reducing the levels of pesticides and total PCBs in fish at the dinner table. Lake trout from Lakes Michigan and Superior also were salt boiled and skin-on fillets smoked. All fish analyzed were below the action level except skin-on siscowets with > 0.3 ppm action level for chlordane. Cooked lake trout had significantly less residue than raw. Smoking resulted in significantly greater losses of pesticides and total PCBs than other cooking methods but analyses of polynuclear aromatic hydrocarbons showed significant compound formation during smoking with higher levels occurring in high fat siscowets. Overall losses of pesticides and total PCBs ranged from a low of 21% for dieldrin to a high of 39% for chlordane complex. Most of the total losses were about 30% establishing that cooking is effective in reducing residues in these Great Lakes fish. Skin-off lean lake trout (Salvelinus namaycush namaycush) from Lakes Huron, Michigan and Ontario as well as siscowets (fat lake trout) (Salvelinus namaycush siscowet) from Lake Superior were cooked by baking and charbroiling to determine the potential of processing/cooking on reducing the levels of pesticides and total PCBs in fish at the dinner table. Lake trout from Lakes Michigan and Superior also were salt boiled and skin-on fillets smoked. All fish analyzed were below the action level except skin-on siscowets with >0.3 ppm action level for chlordane. Cooked lake trout had significantly less residue than raw. Smoking resulted in significantly greater losses of pesticides and total PCBs than other cooking methods but analyses of polynuclear aromatic hydrocarbons showed significant compound formation during smoking with higher levels occurring in high fat siscowets. Overall losses of pesticides and total PCBs ranged from a low of 21% for dieldrin to a high of 39% for chlordane complex. Most of the total losses were about 30% establishing that cooking is effective in reducing residues in these Great Lakes fish. |
| Author | Booren, Al Humphrey, Harold Zabik, Mary E Zabik, Matthew J Welch, Robert |
| Author_xml | – sequence: 1 givenname: Mary E surname: Zabik fullname: Zabik, Mary E organization: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824-1224, USA – sequence: 2 givenname: Al surname: Booren fullname: Booren, Al organization: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824-1224, USA – sequence: 3 givenname: Matthew J surname: Zabik fullname: Zabik, Matthew J organization: Pesticide Research Center, Michigan State University, East Lansing, MI 48824-1224, USA – sequence: 4 givenname: Robert surname: Welch fullname: Welch, Robert organization: Michigan Department of Public Health, Lansing, MI 48909, USA – sequence: 5 givenname: Harold surname: Humphrey fullname: Humphrey, Harold organization: Michigan Department of Public Health, Lansing, MI 48909, USA |
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| Cites_doi | 10.1111/j.1365-2621.1982.tb10079.x 10.1007/BF01607721 10.1007/BF02021017 10.1021/jf00119a040 10.1139/f72-088 10.1139/f73-123 10.1021/jf00124a023 10.1007/BF00195111 10.1111/j.1745-4565.1989.tb00523.x 10.1021/jf00082a046 10.1021/jf00052a029 10.1007/BF01685401 10.1007/BF01605640 10.1021/jf00124a022 |
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| Keywords | Edible fish Smoked fish Cooking Organochlorine compounds Trout Quality control Pesticides Processed food Polycyclic aromatic compound Polychlorobiphenyl Comparative study Chemical contamination |
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| Snippet | Skin-off lean lake trout (
Salvelinus namaycush namaycush) from Lakes Huron, Michigan and Ontario as well as siscowets (fat lake trout) (
Salvelinus namaycush... Skin-off lean lake trout (Salvelinus namaycush namaycush) from Lakes Huron, Michigan and Ontario as well as siscowets (fat lake trout) (Salvelinus namaycush... |
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| StartPage | 231 |
| SubjectTerms | Biological and medical sciences Fish and seafood industries Food industries Freshwater Fundamental and applied biological sciences. Psychology Salvelinus namaycush namaycush Salvelinus namaycush siscowet |
| Title | Pesticide residues, PCBs and PAHs in baked, charbroiled, salt boiled and smoked Great Lakes lake trout |
| URI | https://dx.doi.org/10.1016/0308-8146(95)00115-8 https://search.proquest.com/docview/15757668 |
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