Effect of Grilling on Pesticides Residues in O. niloticus Muscles

Abstract

Thirty six random healthy Oreochromusnilotica (O. niloticus) collected from Manzala Lake, wild Nile River "El-Ryiah El-Tawfiky", El-Abbasa private fish farm and Gesrbahr el-baar agricultural drainage (9 fish from each source). Concentrations of organochlorine pesticide residues (OCPs) were investigated in both raw and grilled fish (dry heat treatment). Fish musculature samples were analysed for detection the effect of grilling on level of organochlorine pesticides residues. Examination revealed that, samples collected from El-Ryiah El-Tawfiki recorded the highest concentration of organochlorine pesticide residues in raw O. niloticus followed by Manazla Lake, El-Abbasa fish farm and Gesrbahr el-baar agricultural drain, respectively. Application of grilling revealed a great reduction in organochlorine pesticides residues concentrations by ratio of 11% to 100% depending upon the type of pesticide residue, its sensitivity to heat and locality of fish collection. In some cases thermal treatment showed unexpected results represented by appearance of some residues which not detected in raw samples. This study concluded that fish from some water resources in Egypt is highly contaminated with organochlorine pesticide residues which greatly supposed to come from agricultural contaminated water. Moreover, grilling is a good and highly recommended method to reduce organochlorine residues with uneven degrees in fish muscles before consuming.

Effect of location and grilling process on organochlorine pesticides residues in muscles of different fish species, Egypt

“…However, El-Sherif (2017) reported that the highest loss of OCPs was observed for samples that cooked by boiling followed by frying and grilling, the average of total loss were 80.2 and 78.3% in boiled silver carp and catfish samples, respectively and total loss were 60.6 and 54.3% of fried samples and 39.0 and 32.1% of grilled fish samples, respectively. Also, our results are in agreement with many authors (Trotter et al, 1989;Zabik et al, 1995;Witczak, 2009;El-Sherif et al, 2016;Hassanen et al, 2016;El-Sherif, 2017 andSalah Eldin et al, 2019).…”

“…These results are in accordance with that reported by Abd-Allah (2013) whom found that the loss rates of OCPs ranged from 18.40 -53.24% in fried, 12.8 -40.15% in grilled tilapia muscles from Nile River. Hassanen et al (2016) decided that the OCPs of Oreochromus niloticas collected from Manzala Lake were reduced by ratio of 11% -100% by grilling process. Similar results were reported by Eid and Salem (2012) who found that OCPs concentrations (α-HCH, γ-HCH and Endrin) were decreased in Tilapia nilotica samples after frying by 85, 79 and 80% respectively and by grilling 87, 52 and 100%, respectively, while, in Clarias lazera samples the levels decreased by 100, 54 and 83%, respectively by frying and 100, 50 and 100, respectively by boiling.…”

Contaminations in Wild and Farmed Fish and Influence of Traditional Cooking Methods

“…Comparable results were detailed by Hassanen FS, et al [62], who studied the effect of the grilling cooking method on OCPs concentrations in raw Nile tilapia (Oreochromus nilotica) collected from three different areas. The results showed a significant decrease in OCPs concentrations by a ratio of 11% to 100% by grilling depending upon the type of pesticide residue and variation in localities.…”