Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus)

Abstract

Perfluorinated compounds (PFCs) are environmental pollutants, and dietary intake is a major route of human exposure to them. We aimed to see the effects of washing, soaking, and cooking (grilling, braising, frying, and steaming) on the change of PFCs in mackerel fillets and PFCs before and after each treatment were analyzed using LC‐MS/MS. Washing resulted in a decrease in the PFC content of mackerel (average 74%) comparing to control. Among the 19 PFCs detected, perfluorobutanoic acid and perfluorotridecanoic acid (PFTrDA) were found to be abundant after washing. Soaking mackerel in sake reduced its PFC content by 51%, whereas soaking in rice‐washed solution reduced by 80% comparing to control. All the four cooking methods were effective in reducing the PFC content of mackerel. The degree by which the PFC content decreased varied with the cooking method: grilling (91%), steaming (75%), frying (58%), and braising (47%) comparing to uncooked sample. In addition, when mackerel was braised with potato, PFCs decreased more in fillet than the ones without potato. PFCs in potato increased after cooking with mackerel. The excessive consumption through the mackerel was 0.1997 ng/kg bw/day and 0.7987 ng/kg bw/day, respectively. These exposure levels were well below the tolerable daily intake values of both compounds (PFOS, 150 ng/kg bw/day; PFOA, 1,500 ng/kg bw/day). The results of this study indicated that employing appropriate pretreatment and cooking methods could be an effective way to reduce the dietary exposure to PFCs in mackerel.

Effects of Frying Processes on the Nutritional and Sensory Characteristics of Different Mackerel Products

“…Frying not only changes the nutrition and sensorial aspects of fried mackerel, but also can reduce perfluorinated compounds (PFCs). According to the results of Kim et al [16], the frying method successfully reduced the PFCs of fried chub mackerel. Frying at 160 • C for five minutes decreased 58% of PFC.…”

“…Fried mackerel have been reported to contain high levels of omega-3 fatty acids, such as eicosapentaenoic (EPA) and docosahexaenoic (DHA) acid, as well as omega-6 fatty acids such as linoleic acid (LA). Amino acids have also been found in fried mackerel, such as glutamic acid, aspartic acid, lysine, leucine, and arginine [9,16,25]. They are cooked by frying under ideal conditions.…”

“…They are cooked by frying under ideal conditions. Several studies have been conducted to determine the effects of frying methods on Atlantic [14,15], chub [9,16,17], Indian [18][19][20][21][22], and Spanish mackerel [23]. The frying process is known to have some effects on several aspects, including nutritional, physicochemical, and sensory properties.…”

“…Several studies have been conducted on the effects of deep [9,[14][15][16][17][18][19][20][21][22][23], vacuum [9], and air frying [9] on mackerel, with and without batter [24,25]. Furthermore, studies on the effect of frying on minced mackerel products have also been conducted by Tolasa et al [26], Albertos et al [10], Chen et al [27], and Lee et al [28].…”

Human Evidence of Perfluorooctanoic Acid (PFOA) Exposure on Hepatic Disease: A Systematic Review and Meta-Analysis

“…Perfluorooctanoic acid (PFOA) belongs to a family of perfluorinated compounds (PFCs) with strong carbon and fluorine (C-F) bonds and is the most stable and detectable among the PFCs [ 1 ]. Due to two major characteristics, hydrophilicity and hydrophobicity, PFOA has been used for industrial and consumer products as a coating on food packaging materials, non-stick cookware, and furniture [ 2 , 3 ].…”