Evaluation of the effect of different cooking methods on the heavy metal levels in crayfish muscle

Li, Jing, Du, Hongying, Peng, Fangjun, Manyande, Anne ORCID: https://orcid.org/0000-0002-8257-0722 and Xiong, Shanbai (2022) Evaluation of the effect of different cooking methods on the heavy metal levels in crayfish muscle. Biological Trace Element Research. ISSN 0163-4984

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Li et al (2022) Evaluation of the Effect of Different Cooking Methods on the Heavy Metal Levels in Crayfish Muscle.pdf - Accepted Version
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Abstract

The current study investigated the effects of various cooking styles (boiling, frying, and steaming) and seasoning methods (home cooking and ready-to-eat commodity) on levels of nine heavy metals in the crayfish (Procambarus clarkii) muscle. The estimated daily intake (EDI), target hazard quotients (THQ), and target cancer risk (TCR) were used to assess the health risk in the crayfish muscle. The results showed that cooking processes significantly increased the concentration of Cu, which raises a potential risk for children (the THQ values > 1). The levels of toxic heavy metals in the ready-to-eat crayfish muscle were significantly higher than those in household cooking. Especially for As, the THQ values rose to 7.1 and 13.2 for adults and children respectively. Therefore, home cooking is safer than ready-to-eat crayfish, and children should consume crayfish within a limited range. The recommended consumption of the cooked abdominal muscle of crayfish should be 257 and 58 g/day, for children (16 kg) and adults (70 kg), respectively.

Item Type: Article
Identifier: 10.1007/s12011-022-03476-0
Additional Information: This version of the article has been accepted for publication, after peer review (when applicable) and is subject to Springer Nature’s AM terms of use, but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at: https://doi.org/10.1007/s12011-022-03476-0
Keywords: Heavy metals, Crayfish muscle, Cooking process, Condiments, Risk assessment
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Depositing User: Anne Manyande
Date Deposited: 29 Nov 2022 10:28
Last Modified: 05 Dec 2022 14:09
URI: https://repository.uwl.ac.uk/id/eprint/9658

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