Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methodsReduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods
- Authors
- Luo, L.; Kim, M.-J.; Park, J.; Yang, H.-D.; Kho, Y.; Chung, M.-S.; Moon, B.K.
- Issue Date
- Aug-2019
- Publisher
- Springer Netherlands
- Keywords
- Cooking method; Fish cake; LC–MS/MS; Perfluorinated compounds; Reduction; Swimming crab
- Citation
- Applied Biological Chemistry, v.62, no.1, pp 1 - 11
- Pages
- 11
- Journal Title
- Applied Biological Chemistry
- Volume
- 62
- Number
- 1
- Start Page
- 1
- End Page
- 11
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/36510
- DOI
- 10.1186/s13765-019-0449-x
- ISSN
- 2468-0834
2468-0842
- Abstract
- Perfluorinated compounds (PFCs) are widely used in industries, and have become common environmental pollutants. Consumption of aquatic foods and its processed products can result in the accumulation and maintenance of PFCs in organs of human body, which can lead to toxic consequences and poisoning. The aim of this study was to evaluate the reducing effects of PFC contents in fish cake and swimming crab by different cooking conditions. Fish cake was processed with blanching, boiling, frying, stir-frying and swimming crab was pretreated with soaking and cooked by steaming and stewing. The change of PFCs were determined using LC–MS/MS. Boiling reduced the total PFCs in fish cake by up to 45.9%. As for swimming crab, soaking, steaming and stewing have reduced 65.7%, 17.6% and 13.3% of PFCs, respectively. These results suggest that cooking method involving water addition and high-temperature heating would be effective at reducing PFCs (PFOA especially) in food. © 2019, The Author(s).
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Collections - College of Biotechnology & Natural Resource > School of Food Science and Technology > 1. Journal Articles
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