<abstract xmlns="http://www.w3.org/1999/xhtml">

<p> The aim of the study was to determine the content of chlorinated hydrocarbon residues in fat of different assortment of rainbow trout (Oncorhynchus mykiss). The research material consisted of 108 fish from six different producers. Thirty-six fish were analysed as fresh, 36 fish as frozen after six months storage, and 36 fish as traditionally smoked. Chromatographic determination of γ-HCH, DDT, DDD, and DDE was performed with an Agilent Technologies 6890N. The presence of the compounds was detected in all tested fat samples. The content of γ-HCH was five-fold higher in frozen fish (average 2.11 ng/g of fat) than in fresh and smoked fish (0.42 ng/g of fat and 0.43 ng/g of fat, respectively). Total DDT (ΣDDT) content was found higher after refrigerated storage but did not exceed acceptable levels, indicating that the fat in the meat of rainbow trout is an attractive nutritional compound with a low concentration of tested chemical pollutants.</p>
</abstract>

The aim of the study was to determine the content of chlorinated hydrocarbon residues in fat of different assortment of rainbow trout (Oncorhynchus mykiss). The research material consisted of 108 fish from six different producers. Thirty-six fish were analysed as fresh, 36 fish as frozen after six months storage, and 36 fish as traditionally smoked. Chromatographic determination of γ-HCH, DDT, DDD, and DDE was performed with an Agilent Technologies 6890N. The presence of the compounds was detected in all tested fat samples. The content of γ-HCH was five-fold higher in frozen fish (average 2.11 ng/g of fat) than in fresh and smoked fish (0.42 ng/g of fat and 0.43 ng/g of fat, respectively). Total DDT (ΣDDT) content was found higher after refrigerated storage but did not exceed acceptable levels, indicating that the fat in the meat of rainbow trout is an attractive nutritional compound with a low concentration of tested chemical pollutants.

Chloroorganic insecticides in the fat of different assortment of rainbow trout (Oncorhynchus mykiss) meat

Department of Commodities and Food Analysis

University of Warmia and Mazury in Olsztyn

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The aim of the study was to determine the content of chlorinated hydrocarbon residues in fat of different assortment of rainbow trout (Oncorhynchus mykiss)....

Chloroorganic insecticides in the fat of different assortment of rainbow trout (Oncorhynchus mykiss) meat

Publié en ligne: 20 déc. 2014

Pages: 597 - 602

Reçu: 09 avr. 2014

Accepté: 30 sept. 2014

DOI: https://doi.org/10.2478/bvip-2014-0092

Mots clés
Oncorhynchus mykiss, fat, DDT, γ-HCH

© 2014 National Veterinary Research Institute in Pulawy

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Chloroorganic insecticides in the fat of different assortment of rainbow trout (Oncorhynchus mykiss) meat

Publié en ligne: 20 déc. 2014

Pages: 597 - 602

Reçu: 09 avr. 2014

Accepté: 30 sept. 2014

DOI: https://doi.org/10.2478/bvip-2014-0092

Mots clésOncorhynchus mykiss, fat, DDT, γ-HCH

© 2014 National Veterinary Research Institute in Pulawy

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
Oncorhynchus mykiss, fat, DDT, γ-HCH