Heavy metal levels and changes in trimethylamine content of smoked fish and meat under different storage conditions

Author:

Oyekunle John A. O.,Ore Odunayo T.ORCID,Durodola Solomon S.,Oyinloye Jide A.,Oyebode Bukola A.,Ajanaku Oluwatosin L.

Publisher

Springer Science and Business Media LLC

Subject

General Earth and Planetary Sciences,General Physics and Astronomy,General Engineering,General Environmental Science,General Materials Science,General Chemical Engineering

Reference39 articles.

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2. Al- Reza S, Karmaker S, Hasan M, Roy S, Hoque R, Rahman N (2015) Effect of traditional fish processing methods on the proximate and microbiological characteristics of Laubuka dadiburjori during storage at room temperature. J Fish Aquat Sci 10:232–243

3. Ashraf M, Maah M, Yusoff I (2011) Bioaccumulation of heavy metals in fish species collected from former tin mining catchment. Int J Environ Res 6(1):209–218

4. Bulduk S (2002) Food technology, 1st edn. Detay Publication. No: 02-06-0395-HY40, pp 147–149, ISBN 975-8326-43-0

5. Chien LC, Hung TC, Choang KY, Yeh CY, Meng PJ, Shieh MJ, Han BC (2002) Daily intake of TBT, Cu, Zn, Cd and As for fishermen in Taiwan. Sci Total Environ 285:177–185

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