Effect of cooking on the presence of high production volume chemicals in fish

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-01-23 DOI:10.1016/j.foodcont.2025.111175

Sílvia Borrull, Francesc Borrull, Eva Pocurull, Rosa M. Marcé

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引用次数: 0

Abstract

Contaminants such as 2-(methylthio)-benzothiazole (MeSBT) and tris(2-chloroisopropyl)-phosphate (TCPP) have been identified in fish samples for consumption. Since most fish is cooked before being consumed, it is important to assess how cooking affects these contaminants. This study focuses on the impact of common cooking methods (grilling and steaming) on TCPP and MeSBT in sea bass (Dicentrarchus labrax) and tuna (Thunnus thynnus), two widely consumed species in Spain. The results revealed that cooking has minimal impact on these contaminants, with one notable exception: a significant 28% loss of MeSBT in grilled sea bass. Other reductions ranged between 3% and 9%, possibly due to the dispersion caused by the cooking method themselves, such as differences in heat distribution, moisture loss, or the handling of samples during the process. These findings suggest that cooking slightly lowers contaminants levels, resulting in reduced exposure to TCPP and MeSBT in cooked fish compared to raw samples, indicating that cooking methods, particularly grilling, may help decrease exposure to these contaminants.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.