Einfluss der Verarbeitung auf lipophile chlororganische Rückstände in Fischen

• Main Author: Karl, Horst
• Format: Article in Journal/Newspaper
• Language: German
• Published: 2000
• Subjects: Chemistry; Fisheries; fish processing; halibut; herring; perch; toxaphene; chlordane; Greenland
• Online Access: http://hdl.handle.net/1834/20997

Influence of fish processing methods on changes ofchlordane and toxaphene residue concentrations werestudied in various fishery products. Investigation includedsmoking, marinating and canning of fish. Smokingof Greenland halibut and ocean perch led to an increasein chlordane and toxaphene residue amounts inthe edible part in relation to the raw material. A similarincrease was observed during the marinating processof herring fillets. In both cases, loss of water was responsiblefor the observed changes in residue contents.The fat and thus the lipophilic organochlorine compoundsremained completely in the products. Canningof herring fillets in tomato sauce reduced the residueconcentration of the final product due to dilution bythe tomato sauce. The concentrations in the fillets keptnearly unchanged even after storage of cans for sixmonths. No equilibration was observed between residueconcentrations in fillets and sauce. Johann Heinrich von Thünen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung = Information on Fishery research in 2010.