BUKU ABSTRAK - Universiti Putra Malaysia

A Home-used Protocol to Reduce Mercury Concentration in Fish Tissue
Keywords: Mercury, reduction, fish
Prof. Dr. Jinap Selamat
Parvaneh Hajeb
Faculty of Food Science and Technology, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8946 8393; jinap@food.upm.edu.my
The objective of this study was to examine the effect of washing pre-treatment on mercury concentration
in fish fillet. Response surface methodology was used to investigate the influence of three variables, pH (1-6.5),
NaCl (0-1% w/v) and exposure time (5-30 min) by using a three-factor central composite design. The aim was to
obtain the best possible combination of these variables in order to reduce mercury in fish fillet. The experimental
data were adequately fitted into a second-order polynomial model with multiple regression coefficients (R2)
of 0.961. The results indicated that the reduction of mercury in fish flesh significantly depends on the pH of
the solution used. The overall optimal condition resulting in the maximum mercury reduction in fish fillet was
obtained at a combined level pH of 2.79, NaCl of 0.5% and exposure time of 13.5 min. The optimized protocol
produced a solution that can reduce mercury from raw fish fillet up to 81%.
Risk Assessment of Contaminants in Malaysian High Temperature Cooked Foods
Prof. Dr. Jinap Selamat
Md. Jaharul Haque Akanda
Faculty of Food Science and Technology, University Putra Malaysia,
43400 UPM Serdang, Selangor, Malaysia.
+603-8946 8393; jinap@food.upm.edu.my
The aim of the present study was to determine the level of HCAs and PAHs in the most consumed
foods in Selangor, Malaysia in order to estimate their exposure to these toxic compounds. The dietary intake
of two carcinogens, HCAs and PAHs in foods ware estimated in Selangor, Malaysia. Levels of six HCAs
namely, 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3-4-dimethylimidazo[4,5-f]quinoline
(MeIQ),2-amino-3-8-dimethylimidazo[4,5-f}quinoxaline (MeIQx, 2-amino-3,4,8-trimethylimidazo[4,5-f]
quinoxaline (4,8-DiMeIQx),2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,7,8trimethylimidazo[4,5f]quinoxaline
(7,8-DiMeIQx) and three PAHs, fluoranthene, benzo[b]fluoranthene and
bezo[a]pyrene were measured. Forty-two meat and fish products were included in the study. High-performance
liquid chromatography with PDA and fluorescence detector was used to analyze HCAs and PAHs, respectively.
Dietary food consumption data (g/day), including meat type and cooking method were obtained using food
frequency questionnaires, which were completed by 600 randomly subjects aged above 18 years. The level of
total HCAs in food samples studies ranged from not detected to 38.7 ng/g whereas the level of total PAHs was
not detected to 66.28 ng/g. Among the analyzed HCAs and PAHs, PhIP (30.6 ng/g) and fluoranthene (50.96 ng/g)
showed the highest level, respectively. The highest level of total HCAs was found in grilled chicken satay (38.7
ng/g) and for PAHs it was in grilled beef satay (66.28 ng/g). The most abundant HCAs such as PhIP and MeIQx,
and PAHs such as fluoranthene were detected in the studied food products. The 4,8-DiMeIQx and 7,8-DiMeIQx
(HCAs) and benzo[a]pyrene (PAHs) were found in a few of the meat and fish dishes. The average daily intake
level of HCAs was 553.7 ng/capita/day and for PAHs of 297.58 ng/capita/day. Intake of PhIP was the highest,
followed by MeIQx and MeIQ. Our study revealed that the grilled and fried meat and fish products are the major
contributors to the exposure of HCAs and PAHs.
Keywords: Heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), dietary intake, meat and fish, exposure assessment
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Food