Mercury content in the white and dark muscle of Skipjack tuna (Katsuwonus pelamis) along the canning process: Implications to the consumers

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• 作者：H.C. Vieira^a ; ^{hugovieira@ua.pt} ; M.D. Bordalo^b ; ^{maria.bordalo@ua.pt} ; F. Morgado^b ; ^{fmorgado@ua.pt} ; A.M.V.M. Soares^b ; ^{asoares@ua.pt} ; S.N. Abreu^b ; ^siz@ua.pt
• 关键词：Mercury ; Skipjack tuna ; Canning process ; White and dark muscle ; Mercury intake ; Food analysis ; Food composition
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：56
• 期：Complete
• 页码：67-72
• 全文大小：901 K
• 卷排序：56

文摘

Mercury (Hg) analysis was performed in white and dark muscle of Skipjack tuna fish. Overall, dark muscle contains higher Hg concentration than white muscle. Hg concentration increases significantly along the canning process. Ingestion of this canned product does not represent a risk in terms of human diet.