Effects of Age, Fulton’s Condition Index (K) and Muscle Fat on Total Mercury Content in Raw, Pre-Canning and Canned Samples of Atlantic Bluefin Tuna (Thunnus thynnus)-Reference-Cited by-同舟云学术

Effects of Age, Fulton’s Condition Index (K) and Muscle Fat on Total Mercury Content in Raw, Pre-Canning and Canned Samples of Atlantic Bluefin Tuna (Thunnus thynnus)

Published:2023-07-12 Issue:14 Volume:12 Page:2686
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Piras Pierluigi¹,Macciotta Nicolò Pietro Paolo²,Meloni Domenico³^ORCID,Sanna Andrea⁴,Cossu Maurizio⁴,Salis Severyn⁴^ORCID,Chessa Giannina⁴

Affiliation:

1. DVM Practitioner, Independent Researcher, 09016 Iglesias, Italy

2. Department of Agricultural Sciences, University of Sassari, 07100 Sassari, Italy

3. Department of Veterinary Medicine, University of Sassari, 07100 Sassari, Italy

4. Environmental Chemistry Unit, Istituto Zooprofilattico Sperimentale della Sardegna, 07100 Sassari, Italy

Abstract

A total of 30 samples of Atlantic bluefin tuna were analysed for total mercury concentration. Relationships between total mercury content and age, Fulton’s condition index (K) and fat content were statistically evaluated. The effect of muscle status (raw, pre-canning, canned) on mercury content was also investigated. The average total mercury content was: 1.185 ± 0.662 mg/kg in raw, 1.481 ± 0.893 mg/kg in pre-canning and 1.393 ± 0.882 mg/kg in canned samples, respectively. Canning promotes a statistically significant increase in the concentration of mercury. The weight of fish, K and fat content are useful tools to estimate the mercury accumulation in Atlantic bluefin tuna. The results of the present study represent a contribution to the assessment of the EU mercury levels in Atlantic bluefin tuna.

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

https://www.mdpi.com/2304-8158/12/14/2686/pdf

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