Determination of Fe, Zn, Cu, Cd and Pb in six species of selected fish muscles

Siti Fatimah Md Zain, (2007) Determination of Fe, Zn, Cu, Cd and Pb in six species of selected fish muscles. Universiti Malaysia Sabah. (Unpublished)


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This analysis was conducted to determine the metal concentrations of Fe, Zn, Cu, Cd and Pb in six selected fish sample obtained from Kota Kinabalu fish market. Six species of fish muscles, namely Indian mackerel (Rastrelliger kanagurta), Big-eye scad (Selar crymenophtalmus), Yellow striped (Selaroides leptolepis), Threadfin bream (Namipterus spp), Red snapper (Lutianus argentimaculatus) and Giant sea perch (Lates calcarifer) were examined. All samples had undergone wet ashing prior to digest with combination of concentrated nitric acid (HND3 70%) and hydrogen peroxide (H202 30%). The digestion mixtures were filtered using Whatman filter paper 0.45 pm. Then the supematants were analyzed for the selected metals using Flame Atomic Absorption Spectrometry (FAAS). The analytical results of the study revealed that all the studied fish species contains different metal concentrations. The highest total metal concentrations in pg/g fresh weight basis were observed in Indian mackerel (Fe 31.55. Zn 20.35, Cu 2.54) followed by Yellow striped (Fe 22.55, Zn 29.10, Cu 0.51) > Big-eye scad (Fe 11.79, Zn 15.45, Cu 0.51) > Red snapper (Fe 11.40, Zn 15.15) > Giant sea perch (Fe 9.90, Zn 15.45, Cu 0.80) and the lowest values was in Threadfin bream (Fe 6.85, Zn 12.60). While the detection of two toxic metals, Cd and Pb values were under instrumental limit for all six species of fish muscles. Comparation of all the analyzed metals in fish species were found at mean concentrations lower than the maximum permissible limits proposed by FAD 1983.

Item Type: Academic Exercise
Uncontrolled Keywords: fish sample, metal concentration, Fe, Zn, Cu, Cd, Pb, nitric acid, hydrogen peroxide, Whatman filter paper
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 31 Oct 2013 07:54
Last Modified: 17 Oct 2017 05:04

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