Impact of cooking processes on the toxic metals, macro, and trace elements composition of Rapana venosa meat

Barış Bayraklı

doi:10.3153/AR24007

EN

Impact of cooking processes on the toxic metals, macro, and trace elements composition of Rapana venosa meat

Abstract

This study aimed to investigate the impact of the cooking process on the metal content of Rapana venosa (rapa whelk) meat. The research analysed macro and trace elements and heavy metals to determine how cooking influenced their concentrations in the meat. The findings revealed significant changes in the composition of macro elements following cooking. Potassium (K) and sodium (Na) concentrations decreased, while magnesium (Mg) and phosphorus (P) concentrations increased. This suggested that cooking facilitated the transfer of these elements from the meat to the cooking water, thereby affecting the nutritional composition of the meat. Similarly, numerous trace elements exhibited alterations during cooking, with elements such as iron (Fe), zinc (Zn), aluminium (Al), copper (Cu), manganese (Mn), selenium (Se), rubidium (Rb), tin (Sn), barium (Ba), chromium (Cr), nickel (Ni), lithium (Li), molybdenum (Mo), and beryllium (Be) decreasing in concentration. In contrast, zinc (Zn) and barium (Ba) increased. The study also addressed heavy metals, where significant changes were observed in the concentrations of arsenic (As), cadmium (Cd), mercury (Hg), and lead (Pb) following cooking. The results indicated that cooking had the potential to reduce the levels of these toxic heavy metals, although it also highlighted an increase in lead levels that warrants further investigation. In summary, this research provides valuable insights into the changes in the metal content of rapa whelk meat induced by the cooking process. The findings contribute to understanding this seafood's nutritional aspects and metal composition, offering potential guidance for health recommendations and inspiring future investigations in this field.

Keywords

Supporting Institution

Sinop University

Ethical Statement

Ethical approval was not required for this study.

Thanks

We would like to extend our heartfelt gratitude to Sadiklar Seafood Processing Company for their invaluable support in providing the samples for this study. We also express our appreciation to The Sinop University Scientific and Technological Research Application and Research Center for their contributions in conducting the analysis of the samples. Their assistance played a significant role in the successful completion of this research.

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Details

Primary Language

English

Subjects

Food Sciences (Other)

Journal Section

Research Article

Authors

Barış Bayraklı ^*
0000-0002-1812-3266
Türkiye

Early Pub Date

February 19, 2024

Publication Date

April 2, 2024

Submission Date

September 11, 2023

Acceptance Date

January 15, 2024

Published in Issue

Year 2024 Volume: 7 Number: 2

DOI

https://doi.org/10.3153/AR24007

IZ

https://izlik.org/JA93TA69PW

Cite

RIS / Bibtex

APA

Bayraklı, B. (2024). Impact of cooking processes on the toxic metals, macro, and trace elements composition of Rapana venosa meat. Aquatic Research, 7(2), 74-82. https://doi.org/10.3153/AR24007

Impact of cooking processes on the toxic metals, macro, and trace elements composition of Rapana venosa meat

Abstract

Keywords

Öz

Supporting Institution

Ethical Statement

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite