Stability of arsenic compounds in seafood samples during processing and storage by freezing |
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| Authors: | Lisbeth Dahl,Marianne Molin,Heidi Amlund,Helle Margrete Meltzer,Kå re Julshamn,Jan Alexander,Jens J. Sloth |
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| Affiliation: | 1. National Institute of Nutrition and Seafood Research (NIFES), P.O. Box 2029, Nordnes, N-5817 Bergen, Norway;2. Akershus University College, P.O. Box 423, N-2001 Lillestrøm, Norway;3. University of Oslo, Institute of Basic Medical Sciences, Faculty of Medicine, P.O. Box 1110, Blindern, N-0317 Oslo, Norway;4. Norwegian Institute of Public Health, P.O. Box 4404, Nydalen, N-0403 Oslo, Norway;5. National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark |
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| Abstract: | In this study, the stability of arsenic compounds in fresh and frozen samples of raw, boiled and fried Atlantic cod (Gadhus morhua), Atlantic salmon (Salmo salar) and blue mussel (Mytilus edulis) were examined. Results show that the total arsenic concentrations of the fresh Atlantic cod and Atlantic salmon samples were not different from the frozen samples within the same seafood type. For blue mussel, the total arsenic concentration decreased significantly after storage. Inorganic arsenic was found only in blue mussels and, importantly, no significant increase of inorganic arsenic was observed after processing or after storage by freezing. The content of tetramethylarsonium ion was generally low in all samples types, but increased significantly in all fried samples of both fresh and frozen seafood. Upon storage by freezing, the arsenobetaine content was reduced significantly, but only in the samples of blue mussels. |
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| Keywords: | Arsenic Arsenic species Seafood Storage Freezing Processing |
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