Affiliations 

  • 1 Centre of Excellence for Food Safety Research (CEFSR), Faculty of Food Science and Technology, and ‡Institute of Tropical Agriculture, Universiti Putra Malaysia , 43400 UPM, Serdang, Selangor, Malaysia
J Agric Food Chem, 2012 Jun 13;60(23):6069-76.
PMID: 22515475 DOI: 10.1021/jf300582j

Abstract

An acidic solution containing mercury chelating agents to eliminate mercury in raw fish (mackerel) fillet was developed. The solution contained hydrochloric acid, sodium hydroxide, cysteine, EDTA, and NaCl. The optimum conditions for mercury reduction were achieved using response surface methodology (RSM) at cysteine concentration of 1.25%, EDTA of 275 mg/L, NaCl of 0.5%, pH of 3.75, and exposure time of 18 min. The optimized conditions produced a solution which can remove up to 91% mercury from raw fish fillet. Cysteine and EDTA were identified as potential chelating agents with the greatest potential for use. The solution can be employed in fish industries to reduce mercury in highly contaminated fish.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.