Journal of Agricultural and Food Chemistry · 2006 · 34 citations · 17 references
NutritionEngineeringDietary ExposureFood ContaminantFood ToxicologyComparative ToxicologyFood ChemistryEnvironmental ChemistryAquacultureEnvironmental HealthMarine PollutionToxicologyFactor AnalysisDifferent Geographical RegionsSeafood AvailableHealth SciencesToxic ElementsFood CompositionSeafood IndustryEcotoxicologyFood QualityFood SafetyEnvironmental EngineeringEssential ElementsEnvironmental Toxicology
The concentrations of 15 elements (Cu, Fe, Mn, Zn, Co, Ni, Cr, Se, Cd, Pb, Hg, Ca, Na, K, and Mg) were determined in the edible parts of shellfish on sale in the local market in Gdańsk. The samples consisted of three groups--crustaceans, molluscs, and surimi--that are processed to different degrees. For the purposes of this analysis, they were dried, homogenized, and digested in an automatic microwave system. The samples were analyzed quantitatively for Cu, Zn, Fe, Mn, Co, Ni, Cr, Mg, Na, K, and Ca (F-AAS), Cd and Pb (GF-AAS), Se (HG-AAS), and Hg (CV-AAS). The elemental levels detected in shellfish were compared to those in cod, herring, pork, beef, chicken, and eggs. The recommended dietary allowance (RDA) of essential elements and the provisional tolerable weekly intake (PTWI) of toxic elements were estimated. With factor analysis of the data, taxonomically different groups of raw and processed shellfish could be distinguished.
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M Barwick, William A. Maher · Marine Environmental Research · 2003 · 304 citations
Lake Macquarie Estuary, Marine Pollution, Temperate Seagrass Ecosystem +6
Shrimp aquaculture: economic perspectives for policy development
A. Neiland, N. Soley, Joan Baron Varley et al. · Marine Policy · 2001 · 99 citations