Abstract
The research presents the heavy metal (cadmium) concentration in commercial edible fish from river cages, marine and pond cultures represented by Red tilapia fish (Oreochromis niloticus), Indian mackerel (Rastrelliger kanagurta), and Catfish (Clarias Gariepinus). The analysis was done by using Graphite Furnace Atomic Absorption Spectroscopy (GFAAS). The most contaminated fish among those three different cultures was marine fish culture which is Indian mackerel. This study also presents the effect of cooking method to the cadmium concentration from raw fish. Among the
cooking method (frying, grilling and boiling), the cooking method that reduce the cadmium concentration at most was boiling method. The effect of the digestion medium for the sample preparation was also analyzed where the highest content of cadmium in fish was showed from the acid medium.
Metadata
Item Type: | Student Project |
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Creators: | Creators Email / ID Num. Musanib, Mohamad Asrol UNSPECIFIED |
Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling > Catfishes S Agriculture > SH Aquaculture. Fisheries. Angling > Fisheries T Technology > TX Home economics > Cooking T Technology > TX Home economics > Cooking > Cooking processes |
Divisions: | Universiti Teknologi MARA, Pahang > Jengka Campus > Faculty of Applied Sciences |
Programme: | Bachelor of Science (HONS.) Chemistry |
Keywords: | Heavy metal (cadmium), Cooking method, Fish |
Date: | 2014 |
URI: | https://ir.uitm.edu.my/id/eprint/55989 |
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