Pesticide residues, PCBs and PAHs in baked, charbroiled, salt boiled and smoked Great Lakes lake trout
Pesticide residues, PCBs and PAHs in baked, charbroiled, salt boiled and smoked Great Lakes lake trout
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DOI：
10.1016/0308-8146(95)00115-8
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发表时间：
1996-03-01
期刊：
影响因子：
8.8
通讯作者：
Humphrey, H
中科院分区：
文献类型：
--
作者：
Zabik, ME;Booren, A;Humphrey, H
来自休伦湖、密歇根州和安大略省的剥皮瘦湖鲑鱼(Salvelinus Namaycush Namaycush)以及来自苏必利尔湖的肥湖鲑鱼(Salvelinus Namaycush Siscowet)通过烘烤和炭火烘烤的方式烹调，以确定加工/烹饪在降低餐桌上鱼中农药和总多氯联苯水平方面的潜力。来自密歇根湖和苏必利尔湖的湖鲑鱼也是用盐煮的，上面的鱼片也是烟熏的。所有被分析的鱼都低于作用水平，除了皮肤上的水母对氯丹的作用水平为>；0.3ppm。煮熟的湖鲑鱼比生的残留物要少得多。与其他烹饪方法相比，吸烟导致杀虫剂和总多氯联苯的损失要大得多，但对多环芳香烃的分析表明，在吸烟过程中会形成大量化合物，高脂肪的烤盘中会产生更高水平的化合物。杀虫剂和多氯联苯的总损失从狄氏剂的21%的低到氯丹复合体的39%的高。大多数总损失约为30%，证明烹饪在减少这些五大湖鱼类的残留量方面是有效的。
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.