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

Identificador:  imarina:9443152

Handle: https://hdl.handle.net/20.500.11797/imarina9443152

Autores:  Borrull, S; Borrull, F; Pocurull, E; Marcé, RM

Resumen:
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.