| Autor: |
Yoon M; Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083, Republic of Korea., Jo MR; Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083, Republic of Korea., Kim PH; Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083, Republic of Korea., Choi WS; Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083, Republic of Korea., Kang SI; Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University, Tongyeong, 53063, Republic of Korea., Choi SG; Distant-Water Fisheries Resources Division, National Institute of Fisheries Science, Busan, 46083, Republic of Korea., Lee JH; Distant-Water Fisheries Resources Division, National Institute of Fisheries Science, Busan, 46083, Republic of Korea., Lee HC; Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083, Republic of Korea., Son KT; South-East Sea Fisheries Research Institute, National Institute of Fisheries Science, Tongyeong, 53085, Republic of Korea., Mok JS; Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, 46083, Republic of Korea. mjs0620@korea.kr. |
| Abstrakt: |
The concentrations of total mercury (THg) in different organs of the Antarctic toothfish (Dissostichus mawsoni) collected from CCAMLR research blocks in Subarea 88.3 and Division 58.4.1 off the coast of Antarctica were determined. The results revealed THg concentrations of 0.165 ± 0.095 mg/kg (0.023-0.454 mg/kg, wet weight) in the Antarctic toothfish. In muscle, methyl mercury (MeHg) accounted for approximately 40% of the THg. In a comparison analysis, muscle and liver tended to bioaccumulate the highest levels of THg, and both THg and MeHg contents showed correlations with fish length and weight. Compared with international guidelines, fish contained 2.5-6.4% and 4.0-10.3% of the provisional tolerable weekly intake for THg recommended by the Joint FAO/WHO Expert Committee on Food Additives and the tolerable weekly intake for MeHg proposed by the European Food Safety Authority, respectively. These results suggest that consumption of the Antarctic toothfish presents no health risk to humans. |
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