Assessment of mercury level in commonly consumed marine fishes in Malaysia

P. Hajeb, S. Jinap, A. Ismail, A. B. Fatimah, B. Jamilah, M. Abdul Rahim

Research output: Contribution to journalArticle

86 Citations (Scopus)

Abstract

Twelve species of common marine fish consumed by Malaysians were collected from local wholesale market in Malaysia; the mercury concentrations in muscle and liver samples were determined by cold vapour atomic absorption spectrophotometry. The mercury concentration in the samples, expressed in μg g-1 dry weight. It was 0.45 for short-bodied mackerel, 0.04 for scad, 0.04 for narrow-bodied Spanish mackerel, 0.13 for black pomfret, 0.50 for long tail tuna, 0.03 for greasy grouper, 0.09 for chacunda gizzard shad, 0.06 for yellow-banded scad, 0.05 for eastern little tuna, 0.09 for delagoa treadfish bream, 0.10 for giant perch and 0.00 for sardine's muscle tissue. Among the fishes analyzed, long tail tuna had the highest level followed by short-bodied mackerel. Significantly lower levels (P < 0.05) of mercury were found in liver tissues. Total mercury concentration in liver tissues were as follow; 0.03 for short-bodied mackerel, 0.02 for scad, 0.05 for narrow-bodied Spanish mackerel, 0.10 for black pomfret, 0.49 for long tail tuna, 0.03 for greasy grouper, 0.03 for chacunda gizzard shad, 0.04 for yellow-banded scad, 0.02 for eastern little tuna, 0.09 for delagoa treadfish bream, 0.01 for giant perch and 0.01 for sardine. This study indicates that commonly consumed fish from Malaysia have concentrations of mercury below the permissible levels stated in the US FDA guidelines.

Original languageEnglish
Pages (from-to)79-84
Number of pages6
JournalFood Control
Volume20
Issue number1
DOIs
Publication statusPublished - Jan 2009
Externally publishedYes

Fingerprint

Tuna
Perciformes
Malaysia
mackerel
tuna
Mercury
mercury
marine fish
Fishes
Epinephelus tauvina
Perches
Tail
tail
sardines
bream
perch
liver
Liver
wholesale marketing
Atomic Spectrophotometry

Keywords

  • Consumption
  • Health
  • Malaysia
  • Marine fishes
  • Mercury

ASJC Scopus subject areas

  • Food Science

Cite this

Hajeb, P., Jinap, S., Ismail, A., Fatimah, A. B., Jamilah, B., & Abdul Rahim, M. (2009). Assessment of mercury level in commonly consumed marine fishes in Malaysia. Food Control, 20(1), 79-84. https://doi.org/10.1016/j.foodcont.2008.02.012

Assessment of mercury level in commonly consumed marine fishes in Malaysia. / Hajeb, P.; Jinap, S.; Ismail, A.; Fatimah, A. B.; Jamilah, B.; Abdul Rahim, M.

In: Food Control, Vol. 20, No. 1, 01.2009, p. 79-84.

Research output: Contribution to journalArticle

Hajeb, P, Jinap, S, Ismail, A, Fatimah, AB, Jamilah, B & Abdul Rahim, M 2009, 'Assessment of mercury level in commonly consumed marine fishes in Malaysia', Food Control, vol. 20, no. 1, pp. 79-84. https://doi.org/10.1016/j.foodcont.2008.02.012
Hajeb P, Jinap S, Ismail A, Fatimah AB, Jamilah B, Abdul Rahim M. Assessment of mercury level in commonly consumed marine fishes in Malaysia. Food Control. 2009 Jan;20(1):79-84. https://doi.org/10.1016/j.foodcont.2008.02.012
Hajeb, P. ; Jinap, S. ; Ismail, A. ; Fatimah, A. B. ; Jamilah, B. ; Abdul Rahim, M. / Assessment of mercury level in commonly consumed marine fishes in Malaysia. In: Food Control. 2009 ; Vol. 20, No. 1. pp. 79-84.
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