Influ那ncia do processo de cocˋˋo no teor de merc迆rio em peixes

作者：Farias; Luciana Aparecida; Favaro; Deborah Ines; Santos; Jose Osman; Vasconsellos; Marina Beatriz; Pessa; Artemiza; Aguiar; Jaime Paiva Lopes; Yuyama; Lucia

来源：Acta Amazonica, 2010.

DOI：10.1590/S0044-59672010000400015

• mercury
• cooking processes
• fish
• nutrition
• micronutrients.

this study evaluated different cooking processes (roasted, cooked and fried) on total mercury (hg) content in fish species most consumed by manaus residents and surrounding communities, amazon region. the results obtained for total hg in natura and after the three types of preparation (roasted, cooked and fried) for 12 fish species showed a significant hg concentration variation. in the present study the cooked and frying processes resulted in higher hg losses for pacu, pescada, jaraqui, curimatˋ, surubin and aruanˋ fish species, most of them presenting detritivorous and carnivorous feeding habits. the higher hg losses in the roasting process occurred for sardinha, aracu, tucunar谷, pirapitinga, branquinha and tambaqui fish species, most of them being omnivorous and herbivorous fish species. some micronutrients (ca, fe, k, na, se and zn) in fish species in natura were also determined in order to perform a nutritional evaluation regarding these micronutrients.