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Hamid Ezzatpanah

Islamic Azad University, Iran

The impact of processing on heavy metal of Tuna fish

Toxic, stable heavy metals as a major environmental pollution have drawn the attention of all food chain stockholders including consumers. Although fish act as biosensor of environmental pollution (e.g. heavy metals) of water, canned tuna fish consumption across the world is privilege because of its affordability and convenience. Internal traceability of heavy metals such as arsenic (As), cadmium (Cd), chromium (Cr), nickel (Ni), lead (Pb) and mercury (Hg) was conducted in tuna fish factories of Iran. Additionally, the probable effects of various processing steps such as defrosting, butchery, cooking, and sterilization on these contaminants were investigated. Fish samples obtained from several ports of Persian Gulf and Oman Sea. Different species of tuna fish were compared before and after each processing step from heavy metals contents point of view. Besides As and Hg contents in edible tissues, Cr and Ni in edible tissues including dark and light meat, non-edible tissues, brine and oil in canned fish were analyzed. Graphic Furnace Atomic Absorption used to quantify heavy metals of samples. Moreover, the levels of heavy metals in incoming fish and canned product were compared to national and international permissible levels. Our results revealed that defrosting, cooking, and sterilization significantly reduced the Pb, Cd and Ni contents while Cr concentration reduction was highly depended on fish species. Non-edible tissues were highly polluted by As and Hg whereas their concentrations in edible parts found to be lower than permissible levels set by European commission and US Environmental Protection Agency. Butchery was found to be very important step preventing contamination of edible tissue from heavy polluted non-edible parts. The lowest Ni contents were found in brine and oil. Diverse factors affect heavy metal contamination of canned tuna fish such as fish species, heavy metal contents of receiving fish, thermal processing steps, and defrosting.

Hamid Ezzatpanah

Islamic Azad University, Iran

Hamid Ezzatpanah

Islamic Azad University, Iran

Biography

Hamid Ezzatpanah is a professor of Food Science and Technology, Department of Food Science and Technology, Science and Research at Islamic Azad University (SRBIAU), Tehran, Iran.

Hamid graduated in Nutrition (B.Sc. degree, 1992) from Shahid Beheshti University of Medical Sciences, Tehran. He received his M.Sc. degree (highest honors, 1996) in Food Science and Technology at SRBIAU and his Ph.D. degree (highest honors, 2001) at the same university, in the field of Dairy Technology.
He has published more than 120 research articles in peer reviewed national and international journals. He presented over 140 posters and oral presentations in excellent conferences such as IDF-World Dairy Summit and IUFoST and has been invited as a Speaker to present in EFFOST 2010 and International Conference of Food Science and Technology 2011. Hamid is the guest editor of Quality Assurance and Safety of Crops & Foods Journal. His research interests are as follows: Food safety, identity and quality, Globalization and Food law and legislation, Dairy Science and Technology, Food microstructure, Functional properties of food components, Effect of food supply chain (from farm to fork) on food specifications.

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