Determination of some heavy metal residues in salted and smoked fishes [electronic resource].

Includes references.

Fish contamination with heavy metals and its relationship to public health have a considerable concern in the last few years, so the concentrations of some heavy metals in salted and smoked fishes were determined. A total of 60 ready to eat samples, 30 each of salted sardine and smoked herring samples were randomly purchased from different shops at Alexandria Governorate - Egypt, and analysed for their flesh content of lead (Pb ), cadmium (Cd), mercury (Hg) and copper (Cu) by using Atomic Absorption Spectrophotometer (A.A.S.). Results revealed that the mean values ± S.E. of Pb, Cd, Hg and Cu residues in fish flesh were 0.275 ±0.044; 0.081 ±0.003; 0.222 ±0.026 and 6.992 ±0.472 p.p.m (wet weight), respectively in salted sardine and 0.145 ±0.017; 0.070 ± 0.003; 0.158 ±0.018 and 7.877 ±0.484 p.p.m (wet weight), respectively in smoked herring fishes.

Summary in Arabic.

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