EFFECT OF HEAT TREATMENT ON THE NUTRITIVE VALUE AND RESIDUES OF SOME SYNTHETIC PESTICIDES IN FRESH BOLTI FISH | ||||
| Arab Universities Journal of Agricultural Sciences | ||||
| Article 9, Volume 18, Issue 2, September 2010, Page 329-335 PDF (550.55 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajs.2010.14900 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Khaled Al-Joumaa* | ||||
| Faculty of Agriculture, Al-Furat University, Deir Ezzor, Syria | ||||
| Abstract | ||||
| Fresh Bolti fish (Tilpia nilotica) collected randomly from 9 different markets in Ismailia Governorate for evaluation the effect of grilled fish by the method used in grillrooms and houses on the concentration of pesticide residues found and the nutritive value. Results revealed that decrease in the estimated parameters i.e. moisture, crude protein, fat and ash by grilling, this decrease were 6.07, 2.63, 4.07 and 1.56%, respectively. On the contrary, carbohydrates behaved another behavior that there was an obvious increase ranged from 1.98% to 2.92%. Fresh and grilled fish were analyzed to detect 12 organochlorine (OC) and 7 synthetic pyrethroid (SP) pesticides with a mean level on a lipid basis. Gas Liquid Chromatography equipped with Electron Capture Detector GC-ECD was used to detect the contamination in the samples. The results showed that p,p'-DDE isomer was dominated over the other isomers in all analyzed fish samples, followed by a-isomer of hexachlorocyclohexane. The concentrations of OC residues were higher than SP pesticides in all fish muscles. Also, the fresh fish muscle recorded higher concentrations of the evaluated pesticides than the grilled one. | ||||
| Keywords | ||||
| : Nutritive value; Organochlorine (OC); Synthetic pyrethroid (SP); Residue; fish; cooking methods; grilling | ||||
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