Content of cadmium and lead in raw, fried and baked commercial frozen fishery products consumed in Poland.

Abstract

The study aimed to verify whether the consumption of frozen fishery products was safe in terms of Cd and Pb content. The study material was 31 frozen fishery products (15 breaded products and 16 fillets). Immediately before the analyses the products were subject to culinary treatment according to the recommendations of the producer: fried in colza oil or baked in a gas oven. The level of Cd and Pb was determined using the GF AAS method. The analysed frozen products contained on average 14.0 µg Cd kg-1 and 18.5 µg Pb kg-1 . Compared to raw products, baked fish contained 56% more Cd and 72% more Pb, whereas fried fish contained 16% more Cd and 15% more Pb. Compared to fried products, baked fish contained 34% more Cd and 49% more Pb. The content of Cd and Pb in the products did not exceed the acceptable standard. However, it cannot be clearly stated which method of culinary treatment of frozen fishery products is the best with regard to the level of Cd and Pb in the final products. © 2016 Society of Chemical Industry.