Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus)
Abstract Perfluorinated compounds (PFCs) are environmental pollutants, and dietary intake is a major route of human exposure to them. We aimed to see the effects of washing, soaking, and cooking (grilling, braising, frying, and steaming) on the change of PFCs in mackerel fillets and PFCs before and...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-08-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1737 |
| _version_ | 1797661225312583680 |
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| author | Min‐Joo Kim Jihyun Park Li Luo Juhyun Min Jung Hoan Kim Hee‐Deuk Yang Younglim Kho Gil Jin Kang Myung‐Sub Chung Sangah Shin BoKyung Moon |
| author_facet | Min‐Joo Kim Jihyun Park Li Luo Juhyun Min Jung Hoan Kim Hee‐Deuk Yang Younglim Kho Gil Jin Kang Myung‐Sub Chung Sangah Shin BoKyung Moon |
| author_sort | Min‐Joo Kim |
| collection | DOAJ |
| description | Abstract Perfluorinated compounds (PFCs) are environmental pollutants, and dietary intake is a major route of human exposure to them. We aimed to see the effects of washing, soaking, and cooking (grilling, braising, frying, and steaming) on the change of PFCs in mackerel fillets and PFCs before and after each treatment were analyzed using LC‐MS/MS. Washing resulted in a decrease in the PFC content of mackerel (average 74%) comparing to control. Among the 19 PFCs detected, perfluorobutanoic acid and perfluorotridecanoic acid (PFTrDA) were found to be abundant after washing. Soaking mackerel in sake reduced its PFC content by 51%, whereas soaking in rice‐washed solution reduced by 80% comparing to control. All the four cooking methods were effective in reducing the PFC content of mackerel. The degree by which the PFC content decreased varied with the cooking method: grilling (91%), steaming (75%), frying (58%), and braising (47%) comparing to uncooked sample. In addition, when mackerel was braised with potato, PFCs decreased more in fillet than the ones without potato. PFCs in potato increased after cooking with mackerel. The excessive consumption through the mackerel was 0.1997 ng/kg bw/day and 0.7987 ng/kg bw/day, respectively. These exposure levels were well below the tolerable daily intake values of both compounds (PFOS, 150 ng/kg bw/day; PFOA, 1,500 ng/kg bw/day). The results of this study indicated that employing appropriate pretreatment and cooking methods could be an effective way to reduce the dietary exposure to PFCs in mackerel. |
| first_indexed | 2024-03-11T18:41:21Z |
| format | Article |
| id | doaj.art-075156b96726400aa98da5d41772b999 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-11T18:41:21Z |
| publishDate | 2020-08-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-075156b96726400aa98da5d41772b9992023-10-12T12:06:11ZengWileyFood Science & Nutrition2048-71772020-08-01884399440810.1002/fsn3.1737Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus)Min‐Joo Kim0Jihyun Park1Li Luo2Juhyun Min3Jung Hoan Kim4Hee‐Deuk Yang5Younglim Kho6Gil Jin Kang7Myung‐Sub Chung8Sangah Shin9BoKyung Moon10Department of Food and Nutrition Chung‐Ang University Anseong‐si, Gyeonggi‐do KoreaDepartment of Food and Nutrition Chung‐Ang University Anseong‐si, Gyeonggi‐do KoreaDepartment of Food and Nutrition Chung‐Ang University Anseong‐si, Gyeonggi‐do KoreaDepartment of Food and Nutrition Chung‐Ang University Anseong‐si, Gyeonggi‐do KoreaFood Technology & Service Eulji University Seongnam‐si, Gyeonggi‐do KoreaDepartment of Health Environment & Safety Eulji University Seongnam‐si, Gyeonggi‐do KoreaDepartment of Health Environment & Safety Eulji University Seongnam‐si, Gyeonggi‐do KoreaFood Contaminants Division National Institute of Food and Drug Safety Evaluation Ministry of Food and Drug Safety Cheongju‐si KoreaDepartment of Food Science and Technology Chung‐Ang University Anseong‐si, Gyeonggi‐do KoreaDepartment of Food and Nutrition Chung‐Ang University Anseong‐si, Gyeonggi‐do KoreaDepartment of Food and Nutrition Chung‐Ang University Anseong‐si, Gyeonggi‐do KoreaAbstract Perfluorinated compounds (PFCs) are environmental pollutants, and dietary intake is a major route of human exposure to them. We aimed to see the effects of washing, soaking, and cooking (grilling, braising, frying, and steaming) on the change of PFCs in mackerel fillets and PFCs before and after each treatment were analyzed using LC‐MS/MS. Washing resulted in a decrease in the PFC content of mackerel (average 74%) comparing to control. Among the 19 PFCs detected, perfluorobutanoic acid and perfluorotridecanoic acid (PFTrDA) were found to be abundant after washing. Soaking mackerel in sake reduced its PFC content by 51%, whereas soaking in rice‐washed solution reduced by 80% comparing to control. All the four cooking methods were effective in reducing the PFC content of mackerel. The degree by which the PFC content decreased varied with the cooking method: grilling (91%), steaming (75%), frying (58%), and braising (47%) comparing to uncooked sample. In addition, when mackerel was braised with potato, PFCs decreased more in fillet than the ones without potato. PFCs in potato increased after cooking with mackerel. The excessive consumption through the mackerel was 0.1997 ng/kg bw/day and 0.7987 ng/kg bw/day, respectively. These exposure levels were well below the tolerable daily intake values of both compounds (PFOS, 150 ng/kg bw/day; PFOA, 1,500 ng/kg bw/day). The results of this study indicated that employing appropriate pretreatment and cooking methods could be an effective way to reduce the dietary exposure to PFCs in mackerel.https://doi.org/10.1002/fsn3.1737cooking methodmackerel (Scomber japonicus)perfluorinated compoundspretreatmentreduction |
| spellingShingle | Min‐Joo Kim Jihyun Park Li Luo Juhyun Min Jung Hoan Kim Hee‐Deuk Yang Younglim Kho Gil Jin Kang Myung‐Sub Chung Sangah Shin BoKyung Moon Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus) Food Science & Nutrition cooking method mackerel (Scomber japonicus) perfluorinated compounds pretreatment reduction |
| title | Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus) |
| title_full | Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus) |
| title_fullStr | Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus) |
| title_full_unstemmed | Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus) |
| title_short | Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus) |
| title_sort | effect of washing soaking and cooking methods on perfluorinated compounds in mackerel scomber japonicus |
| topic | cooking method mackerel (Scomber japonicus) perfluorinated compounds pretreatment reduction |
| url | https://doi.org/10.1002/fsn3.1737 |
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