𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Mercury and Fatty Acids in Canned Tuna, Salmon, and Mackerel

✍ Scribed by S.M. Shim; L.E. Dorworth; J.A. Lasrado; C.R. Santerre

Book ID
108825537
Publisher
Institute of Food Technologists
Year
2006
Tongue
English
Weight
150 KB
Volume
69
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Chemical form and distribution of mercur
Chemical form and distribution of mercury and selenium in canned tuna
✍ Chris J. Cappon; J. Crispin Smith πŸ“‚ Article πŸ“… 1982 πŸ› John Wiley and Sons 🌐 English βš– 941 KB

## Abstract The content, chemical form and distribution of mercury and selenium were determined for several samples of canned tuna. Samples represented albacore, bluefin, skipjack and yellowfin species, and were packed in either water or vegetable oil. Recently‐processed samples (less than one year

An evaluation of mercury concentrations
An evaluation of mercury concentrations in three brands of canned tuna
✍ Shawn L. Gerstenberger; Adam Martinson; Joanna L. Kramer πŸ“‚ Article πŸ“… 2010 πŸ› John Wiley and Sons 🌐 English βš– 89 KB

## Abstract There is widespread concern over the presence of Hg in fish consumed by humans. While studies have been focused on determining the Hg concentration in sport fish and some commercial fish, little attention has been directed to canned tuna; it is widely held that concentrations are low. I

White Tuna Canning, Total Fat, and Fatty
White Tuna Canning, Total Fat, and Fatty Acid Changes during Processing and Storage
✍ M.Trinidad Garcı́a-Arias; Francisco J. SΓ‘nchez-Muniz; Ana M. CastrillΓ³n; M. Pila πŸ“‚ Article πŸ“… 1994 πŸ› Elsevier Science 🌐 English βš– 617 KB

Modifications in fat content and fatty acid composition in white tuna, Thunnus alalunga, that take place at each stage of the canning process were studied. Steaming and two sterilization times ( 55 and \(90 \mathrm{~min}\) ) in soya bean oil were performed to this aim. The effects of storage for 1 a