Changes in the content of four toxic and two essential elements in the atlantic salmon fillet during culinary processing by various methods

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Abstract
Ten samples of Atlantic salmon ( Salmo salar L.) caught in the Mezen River in the Mezensky District of the Arkhangelsk Region were prepared by the methods traditional for this place: cooking, frying, baking and salting. Methods for fish preparation, utensils and auxiliary materials were chosen based on the data of survey of the local population. The study assessed experimentally an effect of four methods of culinary processing on the concentration of six elements in the fish fillet: mercury (Hg), arsenic (As), lead (Pb), cadmium (Cd), zinc (Zn) and copper (Cu). Analysis of the results of the experiment demonstrates changes in all six elements in the Atlantic salmon fillet upon culinary processing irrespective of the chosen method, although each method affected these indicators in different degrees. As a result of the study, it has been established that the cooking process led to a decrease in the level of mercury and arsenic in Atlantic salmon in the highest degree. This method of fish preparation is also preferable for the maximum preservation of essential elements — zinc and copper. With that, arsenic and lead are drawn into the broth during cooking. It has been shown that it is best to salt Atlantic salmon to reduce a concentration of cadmium. Salting also demonstrated a significant reduction in the levels of mercury in the fish fillet. However, salting also reduces the concentration of essential zinc and copper. Frying and baking demonstrated the similar effect on changes in the levels of cadmium and copper. It has been confirmed that fish preparation at a high temperature (frying, baking) facilitates a decrease in the levels of essential zinc and copper.

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