Effect of Processing on Pesticide Residues in Some Edible Fresh Water Fishes

Abstract

The present study was undertaken to ascertain the effect of processing on pesticide residues in edible fresh water fishes. The fish samples were collected from two different fish markets located in Ludhiana city. Pesticide residues were detected in five different fish species by employing Gas Liquid Chromatography. Major pesticides detected include β-HCH, γ-HCH and chlorpyriphos with levels 0.30 mg kg−1, 0.1–0.35 mg kg−1 and 0.14–0.58 mg kg−1, respectively. Catla catla, Labeo rohita and Cirrhinus mrigala were found to have higher levels of pesticide residues. These fish samples were then processed by four different processing methods viz. deep frying, steaming by pressure cooker, conventional oven baking and microwave oven baking to check the reduction in residue levels. Deep frying caused maximum reduction i.e. 40–45% as compared to other processing methods. Steaming reduced pesticide residues by 14–16%, microwave oven baking resulted in 17–20% and conventional oven baking resulted in 20–21% reduction.