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Abstract
Increased cadmium concentrations in claw meat were demonstrated after cooking and freezing practices of whole brown crabs. This was investigated in crabs from two different locations along the Norwegian coast, one with normal and one with high cadmium concentration. For both locations, in whole crabs, samples of fresh raw claw meat showed lowest values followed by raw-boiled and frozen-thawed-boiled. Cadmium levels in separately cooked claws were comparable to the low values in claws from raw whole crab. Claws taken from frozen crabs before thawing had low values compared to claws taken off the carapace after thawing. This clearly indicates a transfer from hepatopancreas to claw meat, which potentially induces biases when measuring and monitoring Cd levels in crabs. Further, different cooking and storing practices might have profound effects on cadmium intake from eating crabs since concentrations above regulatory limits were found following common household and commercial practices.
Highlights
The edible crab Cancer pagurus is an appreciated food item in different countries and its fishery is of significant economic value in different European countries
In crabs from Northern Norway, claw meat from raw crabs was lowest with 0.024 mg/kg ww followed by boiled crabs with 0.30 mg/kg ww and highest in crabs thawed and boiled in either freshwater (0.84 mg/kg ww) or salted
The results strongly suggest that the process of cooking crabs whole leads to a leakage of Cd from HP to claw meat
Summary
The edible crab Cancer pagurus is an appreciated food item in different countries and its fishery is of significant economic value in different European countries. High values of cadmium have been found in claws and HP in crabs harvested in Norway (Julshamn et al, 2012), Scotland (Davies et al, 1981; Maulvault et al, 2012a) and the English channel (Barrento et al, 2009a). Measurements along the Norwegian coast have shown a clear pattern with higher values of cadmium in brown crab meat in the north of Norway (Julshamn et al, 2012) which eventually led to a breakdown of the crab fishery in the Salten region. The traditional and most frequently applied method for preparing crabs in private homes in Portugal is boiling crabs as a whole (Maulvault et al, 2013), which applies to other European countries
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