Assessment of Heavy Metal Concentrations in Different Processed Fish Species: Implications for Human Health | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 212, Volume 29, Issue 4, July and August 2025, Page 2865-2878 PDF (423.75 K) | ||||
| DOI: 10.21608/ejabf.2025.449299 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Talab et al. | ||||
| Abstract | ||||
| In this study, the concentrations of sixteen heavy metals (Al, Ba, Cd, Cr, Sb, As, Cu, Pb, Mn, Ni, Se, V, Zn, Sn, Fe, Co.) were estimated in raw, fried, and smoked different thirteen commercial fish species. The concentration of the detected metals in samples of raw fish were in the following order: Fe > Al > Zn > Cu > Cr > Pb > Ni> Mn > Ba > Co according to the highest value for each element. Other heavy metals were undetected (Sb, As, Cd, Se, Sn and V) in all fish species. The Fe, Cr, Ni and Pb levels in raw fish exceeded their permitted limits except Pb in the thumbprint emperor and grass carp. The impact of thermal processing methods on the concentration of trace elements in fish was determined showing various effects where the maximum values of Fe, Zn, Pb and Ba were recorded in fried fish sample while the maximum values of Al, Cr, Co, Ni and Mn were recorded in smoked fish sample. On the other hand, higher Cu content was in raw fish sample. Smoking and frying processing methods had varied effects on heavy metals accumulations. However, customers must be aware that excessive consumption of fried and smoked fish may raise health problems. | ||||
| Keywords | ||||
| Heavy metals; Smoking; Frying; Metal Pollution Index | ||||
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