effects of cooking methods on the concentrations of lead, chromium, and cadmium in whitefish (rutilus frissi kutum) from the caspian sea, iran

Today seafood plays a significant role in feeding people worldwide. identification nutritional value of these products over other protein intake is increasing day by day. in parallel with the increase in fish consumption, assessment of hygiene and health of these products is important. in this study, heavy metals (pb, cr, and cd) were investigated in white fish (rutilus frissi kutum) from the caspian sea in mazandaran province. different food treatments were used (frying, salting, grilling, microwaving, boiling and steaming). the results obtained were statistically compared with those of raw fish. an anova test was used to compare the mean metal concentrations between and within groups. the results indicated that the heavy metal content in white fish decreased on various cooking methods. concentrations of grilled, microwaved and boiled fish were considerably decreased.