Abstract
AbstractAn economically‐feasible technique for the substantial reduction of the total mercury content of slices of tuna fish is described. Extraction at room temperature of the fish slices with 0.5 % cysteine hydrochloride solution is followed by rinsing and washing with sodium bicarbonate solution. The optimal conditions and recycling of the extraction solution are described. The organoleptic properties, protein quality and shelf life of the canned treated fish were satisfactory.
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