Element Contents in Muscle Tissue of Prussian Carp from Different Lakes in an Urban Area

Dragoljub Jovanovic,Vlado Teodorovic,Radmila Markovic,Milena Krstic,Milan Z Baltic,Branislav Baltic,Dragan Sefer,Jelena Ciric

doi:10.18485/meattech.2019.60.2.6

Dragoljub Jovanovic, Vlado Teodorovic + Show 6 more

Open Access

https://doi.org/10.18485/meattech.2019.60.2.6

Copy DOI

Abstract

The aim of this study was to determine the content of some elements (Pb, Cd, Hg, Fe, Cu, Zn, As) in muscle tissue of Prussian carp (Carassius auratus gibelio) from seven different lakes in the Belgrade region, Serbia. Concentrations of Pb, Hg and As in fish muscle tissues from all examined lakes were under the maximum residual levels prescribed by the European Union (EU) and the maximum allowed concentrations (MAC) for Serbia. In all investigated fish, levels of Cd exceeded maximum allowed concentrations (0.05 mg kg-1). Data on the finding of elements in fish speak concurrently about the safety of fish as food and are good indicators of environmental pollution.

Highlights

IntroductionFish present a significant place as a biologically valuable food
In human diets, fish present a significant place as a biologically valuable food
The aims of this study were to determine the contents of seven elements in the muscle tissue of Prussian carp caught from lakes near Belgrade, Serbia, to determine whether the fish was safe as a food for human consumption, and to consider the state of the ecosystems with respect to the metals studied

Summary

Introduction

Fish present a significant place as a biologically valuable food. Because of their nutritional value, fish meat and fish products have an important role in proper nutrition and health protection for all categories of people (Sidhu, 2003). Fish, like other foods, can endanger consumers’ health when it contains harmful chemical compounds. In order to protect consumer health, the amount of toxic metals in food and in fish is limited by regulation in most countries. The regulations primarily refer to mercury, lead, cadmium and arsenic, and in some cases to other elements such as zinc, tin, copper and iron, the quantities of which are limited in in canned fish products. High contents of toxic metals in fish can reduce the cardiovascular effect of fish consumption, and these compounds are associated with serious adverse effects on the health of children and adults (Yoshizawa et al, 2002)

Objectives

Methods

Results

Conclusion