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Impact Of Different Cooking Methods On Heavy Metals Concentration In Fish Meat

By: Ammara Asghar Butt (2009-VA-429) | Dr.Azmat Ullah Khan.
Contributor(s): Dr.Sanaullah Iqbal | Dr.Saif-Ur-Rehman Kashif.
Material type: materialTypeLabelBookPublisher: 2015Description: 60p.Subject(s): Food Safety and Control | Department of Sood Science and Human NutritionDDC classification: 2421-T Dissertation note: Fish is considered important and diverse group of vertebrates in aquatic system. It has a vital place in our daily diet because of its high nutritional profile as it contains essential omega 3 and 6 fatty acids, protein and carbohydrates. The production of fish in Pakistan is quite satisfactory but the consumption rates are still very low, hence the food industries and health authorities are working together to increase the public awareness for the consumption of fish. The habitat of fish is water which is highly contaminated with heavy metals due to certain human activities. Heavy metals are non-biodegradable elements. Fish have ability to accumulate these metals. The consumption of contaminated fish can cause cytotoxic, mutagenic and carcinogenic disorders in human beings. Scientists and researchers are working together to find a cooking or processing method by which we can reduce the risk of toxicity of these metals. Presence of heavy metals in fish can cause cytotoxic, degenerative and carcinogenic diseases in humans. It is reported that by using certain cooking methods the concentration of metals can be reduced to safe limits. Nine samples of fish and water will be collected from three stretches of river Ravi. Samples were transported to laboratory. Then were divided into five groups one group remained as fresh other were cooked with four local fish cooking methods (fry, grill, bake and curry). Then these samples were analyzed for heavy metals Zinc (Zn), Lead (Pb) and Chromium (Cr) by atomic absorption spectrometry (AAS). Analysis of variance test (ANOVA) using statistical package for the social science (SPSS) was applied to analyze the collected data. The present study is helpful to find the method by which heavy metals concentration can be reduced and is helpful for public awareness.
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Fish is considered important and diverse group of vertebrates in aquatic system. It has a vital place in our daily diet because of its high nutritional profile as it contains essential omega 3 and 6 fatty acids, protein and carbohydrates. The production of fish in Pakistan is quite satisfactory but the consumption rates are still very low, hence the food industries and health authorities are working together to increase the public awareness for the consumption of fish.
The habitat of fish is water which is highly contaminated with heavy metals due to certain human activities. Heavy metals are non-biodegradable elements. Fish have ability to accumulate these metals. The consumption of contaminated fish can cause cytotoxic, mutagenic and carcinogenic disorders in human beings. Scientists and researchers are working together to find a cooking or processing method by which we can reduce the risk of toxicity of these metals.
Presence of heavy metals in fish can cause cytotoxic, degenerative and carcinogenic diseases in humans. It is reported that by using certain cooking methods the concentration of metals can be reduced to safe limits.
Nine samples of fish and water will be collected from three stretches of river Ravi. Samples were transported to laboratory. Then were divided into five groups one group remained as fresh other were cooked with four local fish cooking methods (fry, grill, bake and curry). Then these samples were analyzed for heavy metals Zinc (Zn), Lead (Pb) and Chromium (Cr) by atomic absorption spectrometry (AAS). Analysis of variance test (ANOVA) using statistical package for the social science (SPSS) was applied to analyze the collected data. The present study is helpful to find the method by which heavy metals concentration can be reduced and is helpful for public awareness.

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