Abstract
Elemental phosphorus (Pel) in the white muscle of cod was remarkably stable during processing of the fish by commercial procedures. After iced storage (both as round fish and as fillets), freezing and thawing, frozen storage, or cooking, from about 40 to 100% of the original Pel concentration remained (except for a very few samples) during conditions approximating normal commercial handling. In pickle- and in kench-salted cod, 25% or more of the Pel remained after [Formula: see text] months.At initial values of Pel up to about 500 ng/g, the rate of decrease during iced or frozen storage was very slow, but at higher initial values the rate was much more rapid. The lipid in which the Pel was probably dissolved may have protected the Pel up to the threshold concentration.Commercial processing cannot be relied upon to make cod polluted with Pel safe for use as human food.
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