Effect of cooking temperature on metal concentrations and speciation in fish muscle and seal liver
Fish and marine mammals constitute a significant part of the country food diet of many Indigenous communities in Canada. These animals sometimes accumulate essential elements as well as elevated levels of toxic metals. We experimentally assessed how changes in cooking temperature (23–99 °C by boilin...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-09-01
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| Series: | Ecotoxicology and Environmental Safety |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0147651323006887 |
| _version_ | 1827866525429661696 |
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| author | Marc Amyot Emma Husser Kathy St-Fort Dominic E. Ponton |
| author_facet | Marc Amyot Emma Husser Kathy St-Fort Dominic E. Ponton |
| author_sort | Marc Amyot |
| collection | DOAJ |
| description | Fish and marine mammals constitute a significant part of the country food diet of many Indigenous communities in Canada. These animals sometimes accumulate essential elements as well as elevated levels of toxic metals. We experimentally assessed how changes in cooking temperature (23–99 °C by boiling) modified elemental concentrations in whitefish muscle and grey seal liver (two organs commonly consumed in some northern communities). Wet and dry elemental concentrations changed linearly as a function of temperature, and two patterns were observed: methylmercury, selenium, and rare earth elements tended to remain associated with the food during cooking, whereas alkali, alkaline-earth metals, and arsenic were significantly transferred to cooking juices. Mass balances indicated that speciation of mercury was stable during cooking. Because elements generally behaved similarly as those of their periodic table group or their ecotoxicological classes (A, B, intermediate), we propose that elemental behavior during cooking is partly a function of chemical affinity, and this relationship can be used to predict the behavior of data-poor elements of emerging concern, such as technology-critical elements. Furthermore, the marked increases and decreases in elemental concentrations during cooking (e.g., −14% As and +39% Se in whitefish; −22% Cd and +55% Hg in seal liver, on a wet weight basis) should be considered when assessing risk because current exposure models usually only consider elemental concentrations in raw food. |
| first_indexed | 2024-03-12T15:05:55Z |
| format | Article |
| id | doaj.art-ffb9138066b94a10a8f47742b65ec7a1 |
| institution | Directory Open Access Journal |
| issn | 0147-6513 |
| language | English |
| last_indexed | 2024-03-12T15:05:55Z |
| publishDate | 2023-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ecotoxicology and Environmental Safety |
| spelling | doaj.art-ffb9138066b94a10a8f47742b65ec7a12023-08-13T04:51:54ZengElsevierEcotoxicology and Environmental Safety0147-65132023-09-01262115184Effect of cooking temperature on metal concentrations and speciation in fish muscle and seal liverMarc Amyot0Emma Husser1Kathy St-Fort2Dominic E. Ponton3Corresponding author.; Université de Montréal, Département de sciences biologiques, Complexe des Sciences, 1375 Avenue Thérèse-Lavoie-Roux, Montreal, QC H2V 0B3, CanadaUniversité de Montréal, Département de sciences biologiques, Complexe des Sciences, 1375 Avenue Thérèse-Lavoie-Roux, Montreal, QC H2V 0B3, CanadaUniversité de Montréal, Département de sciences biologiques, Complexe des Sciences, 1375 Avenue Thérèse-Lavoie-Roux, Montreal, QC H2V 0B3, CanadaUniversité de Montréal, Département de sciences biologiques, Complexe des Sciences, 1375 Avenue Thérèse-Lavoie-Roux, Montreal, QC H2V 0B3, CanadaFish and marine mammals constitute a significant part of the country food diet of many Indigenous communities in Canada. These animals sometimes accumulate essential elements as well as elevated levels of toxic metals. We experimentally assessed how changes in cooking temperature (23–99 °C by boiling) modified elemental concentrations in whitefish muscle and grey seal liver (two organs commonly consumed in some northern communities). Wet and dry elemental concentrations changed linearly as a function of temperature, and two patterns were observed: methylmercury, selenium, and rare earth elements tended to remain associated with the food during cooking, whereas alkali, alkaline-earth metals, and arsenic were significantly transferred to cooking juices. Mass balances indicated that speciation of mercury was stable during cooking. Because elements generally behaved similarly as those of their periodic table group or their ecotoxicological classes (A, B, intermediate), we propose that elemental behavior during cooking is partly a function of chemical affinity, and this relationship can be used to predict the behavior of data-poor elements of emerging concern, such as technology-critical elements. Furthermore, the marked increases and decreases in elemental concentrations during cooking (e.g., −14% As and +39% Se in whitefish; −22% Cd and +55% Hg in seal liver, on a wet weight basis) should be considered when assessing risk because current exposure models usually only consider elemental concentrations in raw food.http://www.sciencedirect.com/science/article/pii/S0147651323006887White fishGrey sealMercuryArsenicSeleniumAlkali metals |
| spellingShingle | Marc Amyot Emma Husser Kathy St-Fort Dominic E. Ponton Effect of cooking temperature on metal concentrations and speciation in fish muscle and seal liver Ecotoxicology and Environmental Safety White fish Grey seal Mercury Arsenic Selenium Alkali metals |
| title | Effect of cooking temperature on metal concentrations and speciation in fish muscle and seal liver |
| title_full | Effect of cooking temperature on metal concentrations and speciation in fish muscle and seal liver |
| title_fullStr | Effect of cooking temperature on metal concentrations and speciation in fish muscle and seal liver |
| title_full_unstemmed | Effect of cooking temperature on metal concentrations and speciation in fish muscle and seal liver |
| title_short | Effect of cooking temperature on metal concentrations and speciation in fish muscle and seal liver |
| title_sort | effect of cooking temperature on metal concentrations and speciation in fish muscle and seal liver |
| topic | White fish Grey seal Mercury Arsenic Selenium Alkali metals |
| url | http://www.sciencedirect.com/science/article/pii/S0147651323006887 |
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