Cooking process evaluation on mercury content in fish Influência do processo de cocção no teor de mercúrio em peixes

Cooking process evaluation on mercury content in fish Influência do processo de cocção no teor de mercúrio em peixes

This study evaluated different cooking processes (roasted, cooked and fried) on total mercury (Hg) content in fish species most consumed by Manaus residents and surrounding communities, Amazon region. The results obtained for total Hg in natura and after the three types of preparation (roasted, cook...

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Bibliographic Details
Main Authors: Luciana Aparecida Farias, Déborah Inês Fávaro, José Osman Santos, Marina Beatriz Vasconsellos, Artemiza Pessôa, Jaime Paiva Lopes Aguiar, Lucia Yuyama
Format: Article
Language:English
Published: Instituto Nacional de Pesquisas da Amazônia 2010-12-01
Series:Acta Amazonica
Subjects:
mercúrio
processo de cocção
peixe
nutrição
micronutrientes
mercury
cooking processes
fish
nutrition
micronutrients
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672010000400015

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672010000400015

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