Stability of arsenic compounds in seafood samples during processing and storage by freezing

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...

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Bibliographic Details
Published in:Food Chemistry
Main Authors: Dahl, Lisbeth, Molin, Marianne, Amlund, Heidi, Meltzer, Helle Margrethe, Julshamn, Kåre, Alexander, Jan, Sloth, Jens Jørgen
Format: Article in Journal/Newspaper
Language:English
Published: 2010
Subjects:
Storage
Arsenic
Processing
Freezing
Arsenic species
Seafood
atlantic cod
Atlantic salmon
Salmo salar
Online Access:https://orbit.dtu.dk/en/publications/8d8e39ca-d8f8-4046-a366-c3b84c52a865
https://doi.org/10.1016/j.foodchem.2010.05.041
Description
Summary: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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