Molluscs, being highly susceptible to potentially toxic elements (PTEs) and easily accessible for human consumption, play a critical role in research on PTE pollution. This study focuses on Kukup Fishing Village in Johor, Malaysia, to investigate the levels of Cd, Cu, and Pb in seawater, sediment, and the soft tissues and shells of the gastropods Nerita articulata (lined nerite snail) and Cerithidea obtusa (obtuse horn shell). All collected samples were chemically digested before being analysed using the flame atomic absorption spectrometer (F-AAS). It is found that the PTEs are mostly accumulated in soft tissues and shells, followed by sediments and seawater, respectively. Besides, the results revealed that all study locations exhibited moderate to severe pollution, and the PTE concentrations in sea snails exceeded the thresholds set by the Malaysian Food Regulations (1985). The mean concentrations of the studied elements in the seawater, soft tissues, and shells of two studied species were found to be in the order of Pb > Cu > Cd. Additionally, Pb was heavily accumulated in the soft tissues of both species: N. articulata (712.587-723.242 ppm) and C. obtusa (705.935-708.626 ppm). Compared to N. articulata, C. obtusa showed a higher capacity to accumulate Cd (3.702-4.350 ppm) and Cu (92.687-157.445 ppm), particularly in the soft tissues. The shell of N. articulata and the soft tissue of C. obtusa were identified as potential biomonitoring indicators for Cd and Cu, respectively. It is recommended that the local Malaysian authorities could strengthen environmental management, implement regular monitoring, and raise public awareness to minimise seafood consumption from polluted areas as these measures could aid to reduce pollution, protect marine ecosystems, and safeguard public health.
In order to explore the characteristic aroma flavor and its formation mechanism of old ducks, two ages (30 days and 60 days) of young ducks and three ages of old ducks (300 days, 900 days, and 1500 days) were selected and studied. An electronic nose was applied to evaluate the overall aroma flavor, and the result showed significant differences between the five duck samples. By gas chromatography-mass spectrometry (GC-MS), forty-eight volatile flavor compounds were detected, including seven aldehydes, six esters, five alcohols, five nitrogen compounds, twenty-one hydrocarbons, and four others. Among these compounds, twelve components, such as hexanal and dimethyl anthranilate, were considered as the characteristic flavor compounds along with duck aging. Furthermore, correlation analysis indicated that meat's unsaturated free fatty acids, especially linoleic acid (C18:2), were responsible for the duck's characteristic flavor formation. These data contribute to the flavor research and identification of old ducks.