Influence of modern cooking techniques on heavy metals concentrations of some freshwater fish fillets

Abstract

The study examined the influence of two modern cooking techniques (microwave and halogen cooking) on the heavy metals concentrations (Al, As, Ba, Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, Sb, Se, Sn, V and Zn) of five freshwater fish fillets (Oreochromis niloticus, Oreochromis aureus, Sarotherodon galilaeus, Bagrus bajad and Mugil cephalus) using Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The obtained results were statistically compared with those of raw fish fillets. The concentrations of almost tested heavy metals were significantly decreased (p<0.05) after microwave and halogen cooking. The reductions in the heavy metals concentrations in halogen cooker were much greater than on microwave. The Sb concentrations were not detected (<0.001) in all fish fillets samples. The Cd, Co, Cu, Ni and Se concentrations of microwave and halogen cooked fish fillets of Bayad catfish and mullet were significantly increased (p<0.05) than control but not exceed the permissible limits.